Cathedral Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
1 stick (112 g) Great Value, Unsalted Sweet Cream Butter12 oz (340 g) bag Ghirardelli Chocolate Premium Baking Chips - Semi-Sweet Chocolate1 cup (112 g) Fisher Chef's Naturals Pecan Cookie Pieces10 oz (283 g) bag Kraft Jet-Puffed Miniature Marshmallows
Heat butter and chocolate chips in the top of a double boiler over low heat, stirring occasionally, until melted and smooth. After the mixture is completely melted and slightly cooled, stir in the nuts. Gently stir in the marshmallows until completely coated.
Divide the mixture into 3 parts. Put each mixture part onto a separate large piece of waxed paper. You will want 3 log-like shapes. Roll the waxed paper tightly into 2-inch diameter logs around each of the 3 logs of cookie mixture, and place in the refrigerator overnight, or until firm.
Once firm or before serving, unwrap from waxed paper and cut into 1/2" slices.
These may be stored in airtight containers, and will keep for a week or two.
Makes approximately 60 cookies
Serving Size: 1 cookie (1/2" slice) (14 g/ea)
Carbohydrate Factor (CF): 0.52
Divide the mixture into 3 parts. Put each mixture part onto a separate large piece of waxed paper. You will want 3 log-like shapes. Roll the waxed paper tightly into 2-inch diameter logs around each of the 3 logs of cookie mixture, and place in the refrigerator overnight, or until firm.
Once firm or before serving, unwrap from waxed paper and cut into 1/2" slices.
These may be stored in airtight containers, and will keep for a week or two.
Makes approximately 60 cookies
Serving Size: 1 cookie (1/2" slice) (14 g/ea)
Carbohydrate Factor (CF): 0.52
Nutritional Info Amount Per Serving
- Calories: 68.2
- Total Fat: 4.5 g
- Cholesterol: 4.0 mg
- Sodium: 4.7 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 0.4 g
- Protein: 0.7 g
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