Church Windows Recipes

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.

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.

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.

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.

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.

Steps:

• Melt butter and chocolate chips in a large pan over low heat. Cool.
• Add marshmallows, nuts, and vanilla. Mix well.
• Shape into loaves and chill for 1 hour.
• Then sift powdered sugar over loaves and cut into slices of desired thickness.

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.