(by Shirley McNevich)
2 cups white, semi-sweet or dark chocolate candy melts
1 bag campfire sized marshmallows
nonpareils for sprinkling (optional)
Line cookie sheets with wax paper. Open the bag of marshmallows, take out 10 marshmallows and cut each of the 10 marshmallows in half. In a double boiler add the candy melts--cook/stir over low heat until melted. Using a toothpick, dip each marshmallow half into the chocolate to coat, place it on the wax paper, use a little chocolate on the toothpick to cover the hole, and sprinkle a few nonpareils over the top. Repeat until you run out of chocolate. Cool slightly, then place cookie sheets in the freezer overnight. Once frozen, you can place them in a freezer bag. Keep frozen. When ready to eat, let them stand for 5 minutes at room temperature.
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