Instructions

• Line a baking sheet or countertop with a sheet of waxed paper.
• Put 12 ounces semi-sweet chocolate chips in a heatproof bowl. Melt the chocolate either: (a) in a double boiler over simmering (not boiling) water, stirring until smooth, or (b) in the microwave at 50% power in 20–30 second intervals, stirring between intervals, until smooth.
• Let the melted chocolate sit 1–2 minutes so it is warm but not hot (this helps prevent the marshmallows from melting).
• Add 4 cups miniature marshmallows and 1/3 cup chopped nuts to the melted chocolate. Fold gently with a spatula until the marshmallows and nuts are evenly coated.
• Spoon the mixture onto the prepared waxed paper. Use the paper and a spatula or your hands to shape the mixture into a log.
• Wrap the log completely in the waxed paper (twist the ends or cover snugly) and place it in the refrigerator. Chill until firm, about 2 hours.
• Unwrap the chilled log and place it on a cutting board. Slice into 1/2-inch pieces with a sharp knife (wipe the knife between cuts if the chocolate sticks).