Recipe for no-bake rolls hearkens back to the ’50s

Hey there, time traveller!
This article was published 17/12/2024 (666 days ago), so information in it may no longer be current.

On the 12th and final day of Homemade Holidays, we have a charming, no-bake Chocolate Marshmallow Roll recipe from Ellen Karr.

The assembly technique is similar to rolling sushi and the result is a light, coconutty dainty that looks like stained glass.

“My mother used to make this when I was a little girl in the 1950s,” writes Karr. “The recipe I have submitted is an updated one that I use on festive occasions.”

We hope you’ve enjoyed baking along with us this year. May your holidays be full of fun and good food!

Chocolate Marshmallow Roll

Recipe submitted by Ellen Karr

Ingredients

• 125 ml (½ cup) margarine
• 250 ml (1 cup) chocolate chips
• 250 ml (1 cup) walnuts, chopped
• 1.25 l (5 cups) coloured mini marshmallows
• 440 ml (1-¾ cups) sweetened grated coconut

Directions

1. Heat margarine and chocolate chips in saucepan over low heat, stirring occasionally until melted and smooth. Let cool slightly.
2. Toss marshmallows and walnuts in a large bowl. Stir in chocolate.
3. Tear waxed paper into five sheets and sprinkle each generously with coconut.
4. Divide mixture into fifths and place each fifth on one sheet of waxed paper. Roll tightly into 5-cm (2-inch) diameter logs.
5. Refrigerate overnight or until firm. The rolls can also be frozen for later use.
6. Before serving, unwrap from waxed paper and cut into ½-inch slices.

Correction: In Monday’s sugar cookies recipe, vanilla was accidentally omitted from the ingredient list. The recipe calls for 10 ml (2 tsp) of vanilla. We regret the error.

eva.wasney@winnipegfreepress.com