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

By: Eva Wasney Posted: 3:00 AM CST Tuesday, Dec. 17, 2024 Last Modified: 9:03 AM CST Wednesday, Dec. 18, 2024 | Updates

Advertise with us

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

Read this article for free:

or

Already have an account? Log in here »

To continue reading, please subscribe:

*First annual payment billed as $205.00 + GST for one year. This annual subscription will automatically renew at $233.00 + GST every 52 weeks (10% off the regular annual price of $259.35). Offer available to new and qualified returning subscribers only. Cancel any time.

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

Read unlimited articles for free today:

or

Already have an account? Log in here »

Hey there, time traveller!
This article was published 17/12/2024 (609 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

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

Eva Wasney
Reporter

Eva Wasney has been a reporter with the Free Press Arts & Life department since 2019. Read more about Eva.

Every piece of reporting Eva produces is reviewed by an editing team before it is posted online or published in print — part of the Free Press‘s tradition, since 1872, of producing reliable independent journalism. Read more about Free Press’s history and mandate, and learn how our newsroom operates.

Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.

Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.