Church Window Cookies
Church Window Cookies are just melted chocolate and colorful mini marshmallows sliced into cute stained-glass pieces. Mix, roll, chill, and you’re done with zero oven time. Bring a plate to any party and watch them disappear.
Servings 36 Cookies
Equipment
Ingredients
- ½ Cup Butter
- 2 Cups Semi-Sweet Chocolate Chips
- 1 Package Rainbow-Colored Miniature Marshmallows 10 ounces
Instructions
- Place the butter in the top of a double boiler set over gently simmering water. Stir until melted and smooth. No double boiler? Set a heat-safe bowl over a pot of simmering water, keeping the bowl above the water.
- Add the chocolate chips and stir until melted. Remove from the heat. Let it cool for 10 minutes at room temperature, stirring occasionally.
- Add marshmallows to the melted chocolate and stir to coat the marshmallows fully.
- Place two 15x18-inch pieces of parchment paper on a flat surface. Place half of the chocolate-marshmallow mixture onto the middle of each piece of parchment paper and shape it into a 12-inch long log using a rubber spatula.
- Wrap the logs tightly in the parchment and refrigerate for at least 4 hours.
- After four hours or more, cut into 1/2-inch thick slices.
Notes
Helpful Tips
Melt low and slow. Keep the heat gentle so the chocolate doesn’t scorch or seize. Smooth chocolate = clean, picture-perfect slices.
Chill long enough. Give them at least 4 hours or overnight; the colder they are, the easier they are to slice.
Use fresh marshmallows. Older marshmallows can dry out and don’t stick as well to the chocolate.
Use mini marshmallows only. Full-size marshmallows don’t slice as cleanly and can overwhelm the chocolate.
Mix quickly but gently. Once the marshmallows go in, you have a short window before the chocolate starts firming up.