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Christmas: Spicey Yule Roll

Source of Recipe

CH Journal


List of Ingredients

1 stick butter

12 oz (1 bag) unsweetened carob chips

1/2 cup toffee bits

1 cup chopped walnuts

12 oz (1 bag) mini-marshmallows

1 cup sweetened flaked coconut




Recipe

. Melt butter, carob chips and toffee bits together in the top part of a double boiler over low heat, stirring until smooth and melted.


2. Place marshmallows and walnuts in a large bowl, stir in carob mixture while warm.


3. Cut sheets of foil into rectangles, 5" wide. Lay coconut along the surface, covering 2/3 of the foil.


4. Create a "roulade"-type effect by spreading a mixture on top of coconut and roll up. Divide mixture into four. Place 1/4 of mixture on the edge of foil and begin to roll. You will be covering the log with coconut.


5. Refrigerate overnight.


6. Before serving, unwrap foil and cut 1/2" slices while cold.


7. Allow slices to warm to room temperature before serving.


Variation: After you pour carob mixture over marshmallows, put entire mixture back in top pan of double boiler and allow it to melt together. Spray a pan with nonstick spray, then spoon out in mounds on cookie tin and let cool and refrigerate.


Variation: Substitute 12-ounce bag of chocolate-and-peanut butter chips for the carob chips and toffee bits.