Church Windows I Recipe - Allrecipes.com
Church Windows I Recipe

Church Windows I

Recipe by  

"Great bar cookies using colored marshmallows."

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Original recipe makes 4 dozen Change Servings
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Directions

  1. Melt butter in top of double boiler over hot water. Add chocolate morsels; stir until melted, then remove from heat. Let cool. Add marshmallows; stir lightly.
  2. Spread half of the coconut in a greased 9x9x2 - inch pan. Spread chocolate mixture over coconut in pan. Top with remaining coconut. Press down with a spoon. Refrigerate until set. When well chilled, cut into small squares.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2004

I love this recipe - I've used it for years! Instead of making bar cookies, I spread the coconut out on foil wrap. Then put the chocolate/marshmallow mixture down the middle in a log shape. Roll up the foil/chocolate in a log shape making sure coconut gets onto the chocolate. Chill until firm. Slice and you'll have beautiful stained glass windows!

 
Most Helpful Critical Review
Dec 22, 2011

I know there a lot of people who make these and thought I would try them. I did not care at all for the colored marshmellow flavors with the chocolate. The coconut just seemed odd with it. Maybe I'm just a Rocky Road gal.

 

25 Ratings

Dec 21, 2004

WE love these -- I do like the other reviewer and roll them up in wax paper to then cool and slice. I find the presentation is beautiful this way and that my electric knife works the best for slicing them!

 
Dec 16, 2008

My hubby and kids dont like the texture of nuts or coconut in their chocolate, and the recipe works just fine without them. Like another reviewer, I also couldnt find rainbow-marshmellows that were "normal" flavored, so we used the colored marshmellows that are fruit-flavored. Growing up, these cookies were always brought to every church Christmas party...these are just like I remember them. I also prefer to put the marshety-choco mix in a long log down the center of a sheet of wax paper, twist off the ends and secure with twisty-ties, and then refrigerate overnight or for several hours before slicing them. To store them, I put them in an air tight tin separating the layers with sheets of wax paper. I recommend keeping them in a cool spot to keep the chocolate nice and firm until ready to serve.

 
Jan 13, 2006

Excellent recipe that I make every holiday season, omitting the coconut.

 
Oct 23, 2011

Great recipe. My mom makes this every year, she substitutes peanut butter for the butter and uses white mini marshmellows - it is to die for !

 
Aug 09, 2003

These are my favorite holiday treats! I add a teaspoon of vanilla and some chopped walnuts to the melted chocolate as it is cooling.

 
Aug 06, 2003

My friends and I like this chocolate candy but i think I'm going to use rainbow rice as a substitute to dessicated coconut and use more butter in the future

 

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Nutrition

  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 23.7 g
  • 8%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 65 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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