Date Nut Roll
Yield: 20 pieces
12 full size graham crackers, pulsed into crumbs in the blender or food processor, reserve 2 tablespoons for coating
2 cups mini marshmallows
2 cups finely chopped dates
1/2 cup finely chopped pecans
1/2 - 2/3 cup heavy cream
Place the graham cracker crumbs, marshmallows, dates, and pecans in a mixing bowl and toss to coat everything in the crumbs. Slowly add the cream, a couple tablespoons at a time, stirring to combine. Add liquid just until the mixture is wet enough to hold together when you press it with a spoon.
Spread two large sheets of parchment or wax paper on the counter and divide the mixture on top of them. Press it into a log with your hands and sprinkle lightly with the remaining crumbs to coat all around. Roll it tightly in the paper, smoothing the shape as you go. Twist the ends tightly and chill until firm, at least 2-6 hours. Slice into pieces with a very sharp knife. Store in an airtight container in the refrigerator. Enjoy!
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