Directions

• Preheat the oven to 350°F. Spread the hazelnuts and pistachios on a baking sheet in a single layer and bake for about 10 minutes, until brown and fragrant.
• Let the nuts cool to the touch, and then loosely chop them and place them in a large bowl. Add the marshmallows.
• Place the cookies in a Ziplock bag and roll them over with a rolling pin until they’re broken into coarse pieces. Then, combine them with the nuts and marshmallows.
• Place the chocolate chips and butter in a medium microwave-safe bowl and microwave for 30 seconds. Stir before returning to the microwave for another 30 seconds. Repeat until the chocolate is fully melted when stirred. Add the heavy cream and stir until well mixed.
• Add the chocolate mixture to the cookies and nuts and stir until combined.
• Place a large sheet of plastic wrap on a flat surface and pour the mixture into the middle. Wrap the plastic around the mixture until it forms a roughly 16-inch-long log and twist the ends so it resembles a salami. Cool in the refrigerator for about 4 hours, or until firm.
• Remove the plastic wrap, place the powdered sugar on a plate, and roll the log in the sugar to coat. Slice the log into ¾-inch pieces and serve. If the log is too firm to cut, let sit at room temperature for about 15 minutes before slicing.