Stained Glass Cookies

Stained Glass Cookies, a no-bake treat that combines rich melted chocolate, colorful mini marshmallows, and sweetened coconut flakes. Perfect for the holiday season, these vegetarian cookies resemble beautiful stained glass windows and are a festive addition to any dessert table. With potential allergens like dairy, soy, and tree nuts (if pecans are added), they cater to a variety of dietary preferences while offering a sweet, chewy texture.

These cookies are versatile enough to be enjoyed as a snack or dessert, making them a great choice for gatherings. Plus, with EasyChef Pro, you can easily access this recipe and create a convenient shopping list to ensure the lowest cost per serving. Get ready to impress your friends and family with these stunning Stained Glass Cookies!

Recipe Collection: Dessert

Serving Size: 48

Cooking Time: 25 minutes

Overview

Church Window Cookies are a delightful no-bake treat that combines melted chocolate, colorful mini marshmallows, and sweetened coconut flakes. These cookies are perfect for the holiday season, resembling stained glass windows, and are sure to be a hit on any dessert plate.

Diet Type

Vegetarian

Allergies

Dairy, Soy, Tree Nuts (if pecans are added)

Cuisine

American

Ingredients

• 0.5 Cups (c) butter, melted
• 2 Cups (c) semisweet chocolate chips, melted
• 1 10 Ounces (oz) package rainbow-colored miniature marshmallows, packaged
• 2 Cups (c) sweetened flaked coconut
• Parchment paper

Optional Ingredient

• 0.5 Cups (c) pecans, chopped (for added crunch)

Steps

1. Gather all ingredients.
2. Place butter in a 2.5-quart glass or metal bowl. Set the bowl over a 3-quart saucepan of gently boiling water, ensuring the upper bowl does not touch the water. Cook over simmering water until the butter is melted.
3. Add chocolate chips to the melted butter; stir until melted, then remove from heat. Let cool for 10 minutes at room temperature, stirring occasionally.
4. Add marshmallows to the melted chocolate; gently stir to coat.
5. Place two 15x18-inch pieces of parchment paper on a work surface. Divide the chocolate-marshmallow mixture in half and place each half onto the middle of each piece of parchment. Shape into a 12-inch long log using a rubber spatula.
6. Wrap logs tightly in the parchment and transfer to the refrigerator; chill logs for 30 minutes.
7. Place two new 15x18-inch pieces of parchment paper on the work surface and sprinkle each with 1 cup of flaked coconut. Carefully transfer chilled logs to the new pieces of parchment with coconut.
8. Roll logs in coconut and gently press to fully cover the outside and sides.
9. Wrap coated logs tightly in the new parchment paper and chill until firm, at least 4 hours or up to overnight.
10. When well chilled, cut into 1/2-inch thick slices.

Cook's Note: For added crunch, you can include 0.5 cups of chopped toasted pecans in the chocolate-marshmallow mixture. The sliced cookies can be frozen in an airtight container for up to 1 month. Thaw before serving.