MAKES ABOUT 4 DOZEN

This recipe is a version of one that Sue Raye, SAVEUR Kitchen Director Liz Pearson's mother, clipped from a neighborhood newsletter in the 1980s.

2 cups graham cracker crumbs
2 cups semi-sweet chocolate chips
4 tbsp. butter
2 cups confectioners' sugar
2 eggs
1 tsp. vanilla extract
1 1⁄2 cups chopped walnuts
1  10 1⁄2-oz. package colored
   miniature marshmallows

1. Put graham cracker crumbs on a large plate and set aside.

2. Put chocolate chips and butter into a small pot and cook over medium-low heat, stirring constantly, until completely smooth, 3–4 minutes; set aside. Whisk together the sugar and eggs in a large bowl. Add vanilla and chocolate–butter mixture and stir well to combine. Fold in walnuts and marshmallows.

3. Moisten your hands with water, then form one-third of the chocolate mixture into a 10"-long log. Gently roll log in graham cracker crumbs to coat all over. Transfer log to a large piece of wax paper, roll up tightly, and twist ends like a party favor. Set aside and repeat process with remaining chocolate mixture and graham cracker crumbs.

3. Refrigerate candy logs until completely firm, about 4 hours. Carefully unwrap logs and cut into thick slices. Serve candies immediately. (Uncut candy can be stored in the refrigerator for up to one week.)