Best 4 Church Windows I Recipes

CHURCH WINDOW COOKIES

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.

CHURCH-WINDOW COOKIES

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.

CHURCH WINDOWS

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 WINDOWS

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.