Instructions
HOW TO MAKE EASTER CATHEDRAL CANDY RECIPE, IF YOU LIKED IT SAY HELLO
- 8 oz Vanilla flavored CandiQuik Almond Bark, or melting wafers
- 2 cups sweetened coconut flakes
- 6 oz colored marshmallows
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Spread out a large piece plastic wrap and cover it with coconut. You want about 14 inches by 9 inches.
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Place the marshmallows in a medium size bowl.
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Melt the candy coating and pour it over the marshmallows. Stir to coat the marshmallows.
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Spread the marshmallow mixture down the center of the coconut.
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Grab one long side of the plastic wrap and pull up to the top. The idea is to form it into a log shape with the coconut all around the outside.
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Roll it up gently and wrap up tightly .
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Refrigerate for 30 minutes before slicing and serving.
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Store in an airtight container.
Ingredients
- 8 oz Vanilla flavored CandiQuik Almond Bark, or melting wafers
- 2 cups sweetened coconut flakes
- 6 oz colored marshmallows