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Classic Church Window Christmas Candy

This nostalgic holiday candy combines rich chocolate, colorful marshmallows, and sweet coconut, making it a festive treat perfect for Christmas trays.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 8 hours 30 minutes
Servings: 40 servings
Course: Candy, Dessert
Cuisine: American, Christmas
Calories: 125
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 stick 1 stick (1/2 cup) unsalted butter Use good-quality unsalted butter for the best flavor.
  • 1 package 1 package (12 oz) semi-sweet chocolate chips Alternatives include dark chocolate chips or melting wafers.
  • 1 bag 1 bag (10.5 oz) multi-colored mini marshmallows Chopped large marshmallows can be used, though color may be uneven.
  • 1 bag 1 bag (7 oz) sweetened shredded coconut Unsweetened coconut can be used for a less sweet candy.
  • 1 cup 1 cup chopped walnuts Optional; can be substituted with chopped pecans.
Additional Items
  • 2 sheets 2 sheets wax paper, each about 18 inches long Parchment paper can be used if wax paper is unavailable.
  • 1 roll Tape, to seal the logs

Method
 

Preparation
  1. Place the butter and chocolate chips in a medium saucepan over medium heat. Stir constantly for 3 to 5 minutes until the mixture is smooth and glossy.
  2. Remove from heat and let it cool for about 5 minutes, ensuring it is warm but not hot.
  3. Spread about half of the coconut onto two sheets of wax paper, making a long strip down the center of each sheet, about 12 inches long.
Mixing
  1. Add the colored mini marshmallows to a large bowl. If using walnuts, add them now too, then gently stir in the cooled chocolate mixture until everything is coated.
Shaping
  1. Divide the mixture into two equal parts. Pour one portion onto each coconut strip on the wax paper and sprinkle more coconut over the top.
  2. Roll each portion into a log about 2 inches thick, twisting or taping the ends closed.
Chilling
  1. Refrigerate the logs overnight, or at least 8 hours, until firm.
Serving
  1. Unwrap the chilled logs and cut them into 1/2-inch slices with a sharp knife to showcase the colorful marshmallows.
  2. For variation, press the mixture into a greased 9 x 9-inch pan, top with coconut, chill, and cut into squares.

Notes

Store the candy covered in the refrigerator for up to 2 weeks, using parchment paper between layers if stacked. For freezing, wrap tightly in plastic wrap and place in an airtight container for up to 2 months.