Recipe by Martha
"Great bar cookies using colored marshmallows."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
semisweet chocolate chips
1 (10.5 ounce) package
rainbow colored miniature marshmallows
1 (8 ounce) package
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!
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.
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!
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.
Excellent recipe that I make every holiday season, omitting the coconut.
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 !
These are my favorite holiday treats! I add a teaspoon of vanilla and some chopped walnuts to the melted chocolate as it is cooling.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Church Windows I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 96
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make deliciously decadent no-bake treats.
Apples, nuts, and cinnamon make an amazing dessert or breakfast treat.
See how to make super-easy, soft, and gooey marshmallow bars.