• 12 oz (1 standard bag) semi-sweet chocolate chips
• ½ cup (4 oz, or 1 stick) unsalted butter
• 10 oz colored miniature marshmallows
• ½ cup finely chopped walnuts
• Confectioner’s sugar for dusting.
1. Melt chocolate chips and butter in a saucepan over low heat until thoroughly combined. Cool until thickened. While chocolate mixture is cooling, toss marshmallows and walnuts in a large bowl; toss to combine. When the chocolate is cool but still easily pourable, pour mixture over the marshmallows. Combine thoroughly with a spatula.
2. Lay out four large sheets of wax or butcher’s paper on a work surface. Heavily dust all four sheets with confectioner’s sugar. Place ¼ of the mixture on each piece. Shape into logs, about 1 ¾” in diameter. Roll the paper snugly around the logs, secure each end, and refrigerate overnight.
3. Remove logs from refrigerator. Unwrap and slice into ½” thick slices.
Aside from the ease factor, this is also one of those great recipes where you can make it ahead of time, and just keep them in the fridge until slicing time. Alternatively, the logs may be kept in the freezer indefinitely, and then thawed in the fridge. Or just sliced straight from the freezer.
The mixing and the rolling is the toughest part. And it’s not tough. Just remember, once you get the chocolate poured over the marshmallows, you’ll need to move quick so things don’t set up too fast. Think Rice Krispies treats. Once you roll the wax paper around the mix, forming the log, make sure it’s snug – tight but not squishing. Use a piece of tape to keep it sealed up – you don’t want it unraveling before the chocolate has set.
Unfortunately, in certain places it’s getting tough to find colored mini marshmallows. Chemicals be damned – sometimes you need some highly processed yellow #40 dye! Can’t find those colored mini marshmallows? Yes, you can make your own. Find a homemade marshmallow recipe (there’s one in this collection), and while mixing, add a few drops of food coloring. Then, once they’re ready to go, put them into a pastry bag and pipe them into long, thin tubes onto parchment dusted with powdered sugar. Once they set up, slice up the marshmallow tubes into short bits and voila – homemade colored mini-marshmallows. Then repeat for three other colors. Too much work? Yes, that’s going above and beyond the call of duty for this recipe – it turns the easiest recipe ever into the most labor intensive recipe ever.
I'll say it again - these look really great on a tray of cookies; desserts often fall into the “brown” range of colors, so a little dash of pinks and greens can really liven things up.
Pairs Well With
Easiest recipe ever. Kinda white trash, I’m not gonna lie. But delicious, delicious white trash. This is one of those recipes that seems to have been in my family since the dawn of time, but no one really knows where it came from. Why are they called Church Windows? Once sliced, you have a cross-cut of multi-colored spaces in a dark chocolate “frame” – they look like stained glass windows. It's another confection that adds a little pop of color to a cookie tray that will otherwise mostly be shades of brown.