Found in Jan/Feb '99 edition of 'Crafting Traditions'
1/2 cup semisweet chocolate chips
5 teaspoons butter (no substitutes), divided
4 heavy-duty plastic spoons
16 miniature marshmallows
2 tablespoons vanilla chips
In a small heavy saucepan, melt chocolate chips & 4 teaspoons butter, stirring occasionally. Dip the bowl end of each spoon into chocolate; top each with four marshmallows. Spoon remaining chocolate over marshmallows. Place on a waxed paper-lined plate. Refrigerate for 15 minutes or until set. In a microwave or saucepan, melt vanilla chips & remaining butter, stirring occasionally. Drizzle over chocolate spoons. Use as a stirring spoon with coffee or cocoa.
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