INGREDIENTS
3/4 cup (180 ml) of butterscotch chips (butterscotch type)
3/4 cup (180 mL) semi-sweet chocolate chips
1/2 cup (125 mL) butter
l / 2 cups (125 mL) smooth peanut butter
2 cups (500 mL) miniature marshmallows color
1 cup (250 ml) of coconut flakes
PREPARATION
1. In a saucepan, heat the butter caramel chips, chocolate chips, butter and peanut butter over medium-low heat, stirring, for 3 to 5 minutes or until they melted. Remove pan from heat and let cool to room temperature for about 30 minutes.
2. Add marshmallows and coconut flakes and mix. Refrigerate for about 1 hour or until mixture is firm.
3. Divide mixture caramel and chocolate in three portions. On plastic wrap 10 x 6 inch (25 cm x 15 cm), forming a portion to obtain a roll of 6 inches (15 cm) long and 2 inches (5 cm) in diameter. Wrap the roll in plastic wrap and twist the ends to seal. Do the same with the other 2 portions. Refrigerate for 1 hour. (You can prepare the rolls with caramel and chocolate in advance. They will keep up to 2 weeks in the refrigerator or up to 1 month in the freezer, wrapped in aluminum foil.) Cut the rolls into slices 1 / 2-inch (1 cm) thick.
Makes 45 appetizers.
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