EASTER CATHEDRAL CANDY

Instructions:

Melt the Chocolate:

In a saucepan over low heat, melt the butter. Add the chocolate chips, stirring constantly until fully melted and smooth. Remove from heat and let it cool for a few minutes (but not too long or the chocolate will harden).

Mix with Marshmallows:

Once the chocolate mixture has cooled slightly, fold in the mini marshmallows. Be sure to stir gently so the marshmallows are evenly coated, but don’t melt them.

Shape and Chill:

Lay a large sheet of parchment paper or wax paper on the counter. Pour the marshmallow and chocolate mixture onto the paper and shape it into a log or rectangle.

Roll the parchment paper around the log and twist the ends to seal. Place it in the refrigerator for at least 2 hours or until firm.

Slice and Serve:

Once firm, slice the log into 1/2-inch thick rounds. The pastel marshmallows will create a beautiful stained-glass effect inside the chocolate!

Enjoy these easy, colorful Easter Cathedral Candies! Perfect for holiday gatherings or as gifts!