Cathedral Candy

7 ingredients
3 steps

Ingredients

  • 1 cup butterscotch morsels
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons butter or margarine, melted
  • 1 egg, lightly beaten
  • 3 cups colored miniature marshmallows
  • 1/2 cup chopped roasted peanuts
  • 1 cup flaked coconut

Directions

  1. 1
    Melt butterscotch morsels in top of a double boiler over simmering water. Remove from heat, and stir in graham cracker crumbs, melted butter, and beaten egg. Cool slightly.
  2. 2
    Add marshmallows and peanuts to butterscotch mixture, stirring well. Shape dough into a roll, 2 inches in diameter; wrap in waxed paper, and chill thoroughly.
  3. 3
    Unwrap roll, and press coconut evenly over surface of roll. Cut into 1/4-inch-thick slices.

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