Rocky Road Fudge Roll
Rich fudgy chocolate with nuts and marshmallows rolled in coconut. Heaven! @mostdeliciouslife.com
Ingredients
- ½ cup butter
- 2 ounces baking chocolate, unsweetened
- 1½ cups powdered sugar
- 1 large egg, beaten
- 1 cup walnuts or pecans, chopped
- 6 ounces mini marshmallows **3½ cups2
- 2 cups coconut
Instructions
- In medium saucepan heat and stir butter and chocolate on medium-low heat until just melted. Remove from heat and cool for 5 minutes.
- Stir in powdered sugar and beaten egg. Whip together until creamy. **the egg will cook sufficiently as it is whisked into the warm chocolate.
- Fold in nuts and marshmallows.
- Spread the coconut on the counter in a rectangle about 10 inches long. Drop about ⅓ of the chocolate mixture down center of coconut.
- Using hands pat coconut on chocolate forming it into a roll and completely covering with coconut, about 1½ inches in diameter.
- Carefully transfer chocolate roll onto a piece of cling wrap and fold the wrap snuggly around the roll. Make two more rolls using up the remainder the chocolate.
- Place wrapped rolls onto a cookie sheet and place in refrigerator for 3 hours.
- Remove from refrigerator and unroll. With a sharp knife cut into slices about ½ inch thick. Keep covered in refrigerator until ready to serve.
Notes
COLLEEN MOTT APPROVED