AuthorRetroRuth
From Curtin Publications, 1973
Tested Recipe!
1 ½ cups crumbled corn chips
12 oz semi-sweet chocolate bits
1 cup mini marshmallows
½ cup dark raisins
1
Melt chocolate in a pan over boiling water. (Or use a microwave.) Remove from heat and stir for three to five minutes or until slightly cool. Fold in chips, raisins, and marshmallows; stir gently to coat. Drop by spoonsful on waxed paper-covered cookie sheets. Set in a cool place until firm.
Yield: 30 candies
CategoryCandy, Cinco de Mayo, Cuisine, Desserts, Mexican and Southwest, Season & HolidayCooking MethodNo-Cook
Ingredients
1 ½ cups crumbled corn chips
12 oz semi-sweet chocolate bits
1 cup mini marshmallows
½ cup dark raisins
Directions
1
Melt chocolate in a pan over boiling water. (Or use a microwave.) Remove from heat and stir for three to five minutes or until slightly cool. Fold in chips, raisins, and marshmallows; stir gently to coat. Drop by spoonsful on waxed paper-covered cookie sheets. Set in a cool place until firm.
Yield: 30 candies
