step 1Melt butter, carob chips and toffee bits together in the top part of a double boiler over low heat, stirring until smooth and melted.
step 2Place marshmallows and walnuts in a large bowl, stir in carob mixture while warm.
step 3Cut sheets of foil into rectangles, 5" wide. Lay coconut along the surface, covering 2/3 of the foil.
step 4Divide mixture into four. To create a "roulade"-type effect, place 1/4 of mixture on the edge of each sheet of foil and begin to roll. You will be covering the log with coconut.
step 5Refrigerate overnight.
step 6Before serving, unwrap foil and cut 1/2" slices while cold.
step 7Allow slices to warm to room temperature before serving.
Variations
After you pour carob mixture over marshmallows, put entire mixture back in top pan of double boiler and allow it to melt together. Spray a pan with nonstick spray, then spoon out in mounds on a cookie sheet, let cool and refrigerate.
Substitute 12-ounce bag of chocolate-and-peanut butter chips for the carob chips and toffee bits.