Step 1

Place a nearly 3-foot long sheet of wax paper on your clean countertop; set aside.

Step 2

Spray a large mixing bowl with nonstick cooking spray.

Step 3

To the bowl, add the marshmallows, Rice Krispies, dried cherries, and stir to combine; set aside.

Step 4

To a medium microwave-safe bowl, add the Ghirardelli Milk Chocolate Melting Wafers and heat according to package directions to melt.*

Step 5

Pour half the melted chocolate over the marshmallows and other ingredients in the large bowl, and quickly stir to combine.

Step 6

Pour the remaining half of the melted chocolate into the bowl, and quickly stir to combine. Tip - It's important to work fairly quickly so that the chocolate does not begin setting up on you at this stage.

Step 7

Pour the mixture into the shape of a log down the middle of the wax paper, about 2 feet long.

Step 8

Roll up the sides, and twist the ends to seal off the chocolate log. Tips - I like to first roll up the sides by just rolling it like a sheet of wrapping paper onto a roll that has come loose, and you're trying to tighten back up, just "spinning" or rolling it up. Then, twist off the ends.

Step 9

Place the chocolate log into the refrigerator for at least one hour or until fully set. Tip - Do not rush this process. You do not want to slice into chocolate that's still semi melted in the center.

Step 10

I slice my candy into slices that are each approximately 1/3-inch wide. However, you can slice it as thick or thin as desired. Candy will keep airtight at room temperature for at least 2 to 4 weeks. There's no need to refrigerate the candy. However, that will extend the life expectancy to at least 1 month. It will also keep airtight in the refrigerator for at least four months.