Recipe for no-bake rolls harkens back to the ’50s
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Hey there, time traveller!
This article was published 17/06/2025 (430 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.”
EVA WASNEY PHOTO
These Chocolate Marshmallow Rolls are esthetically pleasing and easy to make.
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 (1/2 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 3/4 cups) sweetened grated coconut
Directions
Heat margarine and chocolate chips in saucepan over low heat, stirring occasionally until melted and smooth. Let cool slightly.
EVA WASNEY PHOTO
These Chocolate Marshmallow Rolls are esthetically pleasing and easy to make.
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 1/2-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
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Homemade
Homemade is a Free Press series celebrating home cooking in Manitoba. Visit wfp.to/homemade to submit a recipe.
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