CHURCH WINDOWS I
Great bar cookies using colored marshmallows.
Provided by Martha
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 4
Steps:
- 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.
- 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.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 23.7 g, Cholesterol 10.2 mg, Fat 10.7 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 7.4 g, Sodium 65.4 mg, Sugar 18.1 g
CHURCH WINDOWS (MARSHMALLOW CHOCOLATE DESSERT)
I think this recipe is as old as I am, lol. We have had these on our Xmas desserts list as far back as I can remember. Very sweet and chocolaty.
Provided by queenbeatrice
Categories Bar Cookie
Time 1h
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate chips and butterscotch chips.
- Stir in butter and peanut butter. Let cool for about 10 minutes.
- Stir in remaining ingredients.
- Roll into 2 inch thick logs, roll into icing sugar, cover with wax paper and refrigerate for 1 hour.
- Cut into 1/2 inch slices and store in airtight container.
- Freezes for up to 2 months.
Nutrition Facts : Calories 93, Fat 7, SaturatedFat 3.8, Cholesterol 6.9, Sodium 47.2, Carbohydrate 7, Fiber 0.4, Sugar 5.8, Protein 1.3
CHURCH WINDOWS
This is yet another version of church windows - this one from Cooks.com. I haven't tasted them yet but my husband claims they are good -- his mother used to make them for Christmas.
Provided by patklavon
Categories Candy
Time 25m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Melt chocolate chips and butter. Cool them to touch (don't want to melt the marshmallows).
- Add the nuts and marshmallows. Mix well.
- Divide mixture into to 2 large log rolls. Roll each roll in the coconut.
- Wrap in waxed paper and chill for 24 hours.
- Slice into 1/3 inch cookies.
- Recipe makes about 3 dozen.
CHURCH-WINDOW COOKIES
I see two other recipes for these, but this is our version we use every year. They are an absolute hit at cookie exchanges as they are different, not to mention very easy and tasty!
Provided by moonshine7015
Categories Desserts Cookies Bar Cookie Recipes
Time 1h15m
Yield 36
Number Of Ingredients 6
Steps:
- Melt the butter and chocolate chips in a heavy saucepan over medium heat; mix until smooth and creamy; remove from heat and stir in the vanilla. Fold in the marshmallows and walnuts.
- Scatter about half of the coconut onto a large baking sheet. Form the chocolate mixture into two oblong logs and lay them onto the coconut. Use the remaining coconut to coat the logs. Refrigerate until the logs are firm, about 1 hour. Cut logs into 3/4-inch slices.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 20.8 g, Cholesterol 6.8 mg, Fat 9.6 g, Fiber 1.4 g, Protein 1.2 g, SaturatedFat 5.1 g, Sodium 46.9 mg, Sugar 15.6 g
CHURCH WINDOW COOKIES
This is a hit with kids-the little ones just love the colored marshmallows! -Emmilie Gaston, Wabash, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 dozen.
Number Of Ingredients 5
Steps:
- In a large saucepan, melt chocolate chips and butter over low heat; stir until smooth. Cool slightly. Stir in marshmallows and walnuts., Divide mixture into three portions; place each portion on a piece of waxed paper. Using waxed paper, shape each into a 10-in.-long roll; roll in coconut. Wrap tightly in waxed paper; refrigerate 2 hours or until firm. Cut crosswise into 1/2-in. slices.
Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 25mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
CHURCH WINDOWS
These are a never fail, no-bake, cookie or marshmallow mini Yule log that brightens up a holiday cookie tray. The addition of Andes creme de menthe baking chips (mini mint chocolate chips) and mint flavored extract are perfect for the holidays. I try to make these chocolate logs every year for Christmas.
Provided by Marge Taggart
Categories Cookies
Time 40m
Number Of Ingredients 11
Steps:
- 1. Melt semi-sweet chocolate chips with butter over low heat. When melted, remove from heat. Then add beaten egg and mint extract; mix well. Cool slightly.
- 2. In a large bowl, add multi-colored mini fruit marshmallow, chopped nuts, Andes creme de menthe baking chips (or mini mint chocolate chips), Ghirardelli 60% cacao bittersweet chocolate (does not melt), and flaked coconut and toss all together.
- 3. Pour chocolate mixture over the ingredients in step 2 and mix well until coated with chocolate. Divide mixture in half. Recipe makes 2 logs.
- 4. On heavy duty non-stick foil grease lightly with butter and sprinkle with confectioners' sugar, then turn out 1/2 recipe with hands under foil, shape into log, pressing together firmly. Roll up foil, fasten ends. Will feel squishy until chilled. Refrigerate for a couple hours or freeze overnight. Repeat with remainder of mixture.
- 5. Slice both logs when ready to serve. If necessary, sprinkle with confectioners' sugar again. Should get 2 dozen slices of these candy/cookies.
- 6. OPTIONAL VARIATION: Before cutting, drizzle warm chocolate frosting (similar to ganache) that hardens as it is poured over the log(s) and cools. Or use Hershey's or Duncan Hines brand milk chocolate frosting in a can and put in microwave to melt (about 10-15 seconds). Drizzle 1/3 to 1/2 cup over one or both logs. Gives a nice presentation as a mini Yule log. Decorate top with some Andes creme de menthe baking chips, and candied red and green cherries.
CHURCH WINDOWS
This recipe is an old one, originally from Mr. Food, although I think that he had given it a different name. It is very easy to make, and looks very pretty at Christmas time. A favorite of my daughter Jasmine.
Provided by Andtototoo
Categories Dessert
Time 36m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, melt the butter and chocolate chips over low heat, stirring constantly.
- Remove the saucepan from the heat and stir in the vanilla and walnuts. Cool mixture for about 15 minutes until cooled but not to the point of hardening.
- Fold the multicolored marshmallows into the cooled chocolate mixture and stir until well coated.
- Spoon half the mixture lengthwise down the center of an 18 inch piece of waxed paper. Shape into a 12 x 2 inch log and place at one edge of the waxed paper.
- Sprinkle 1/2 cup coconut over the remainder of the waxed paper. Roll the log over the coconut, evenly coating the outside of the entire log.
- Wrap the log tightly in the waxed paper, folding the ends snugly.
- Repeat with the other half of the marshmallow mixture and the remaining 1/2 cup of coconut.
- Chill in the fridge until firm, at least 2 hours or overnight.
- Unwrap each log and cut into 1/2 inch slices.
Nutrition Facts : Calories 579.9, Fat 38, SaturatedFat 19.4, Cholesterol 30.5, Sodium 166.6, Carbohydrate 65.1, Fiber 4, Sugar 50.1, Protein 5.1
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