Cathedral Windows Christmas Dessert Recipe

Create a vintage Cathedral Windows Christmas Dessert with chocolate chips, colorful marshmallows, pecans, and coconut for a nostalgic holiday favorite.

Cathedral Windows Christmas Dessert

Are you looking to add a little color to your cookie tray this year? If you aren’t afraid of some seriously sweet treats, I recommend these tasty Cathedral Windows.

They are more candy than cookie, truth be told.

A little bit messy, certainly, but they are festive and a delicious throwback to old-fashioned treats.

Equipment Needed for Cathedral Windows Dessert

• double boiler (optional)
• 9×5 inch loaf pan
• wax paper or cling wrap

Ingredients for Christmas Cathedral Windows

Butter: Creamy and rich, butter adds a velvety texture to this Cathedral Windows Christmas Recipe, making each bite indulgently smooth.

Semisweet Chocolate Chips: Sweet and melty, semisweet chocolate chips infuse the recipe with a rich and delightful chocolatey flavor, creating a luscious base.

Eggs: Eggs contribute to the recipe’s structure, providing a fluffy and moist texture to these festive Cathedral Windows.

Rainbow-Colored Miniature Marshmallows: These vibrant and pillowy miniature marshmallows add a burst of color and gooey sweetness, making the recipe visually appealing and delicious.

Pecans: Nutty and crunchy, pecans bring a delightful contrast to the chewy texture, enhancing the overall taste of the Cathedral Windows.

Shredded Coconut: Flaky and sweet, shredded coconut adds a tropical twist, providing a subtle chewiness and complementing the other flavors in this festive Christmas treat.

Get Christmas Cathedral Windows Recipe

Cathedral Windows Christmas Recipe

Create a vintage Cathedral Windows Christmas Dessert with chocolate chips, colorful marshmallows, pecans, and coconut for a nostalgic holiday favorite.

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Prep Time 4 hours hrs 15 minutes mins

Cook Time 10 minutes mins

Refrigeration 12 hours hrs

Total Time 16 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 24

Calories 135 kcal

Ingredients

  

1x2x3x

• ▢ 1/4 cup butter
• ▢ 2 cups semisweet chocolate chips
• ▢ 2 eggs, beaten (or any egg beater type product, as long as it is pasturized)
• ▢ 1 10.5 oz package rainbow colored miniature marshmallows
• ▢ 1/2 - 1 cup pecans, chopped
• ▢ 1 cup coconut, shredded

Instructions

• Melt together the butter and chocolate chips in the top of a double boiler or in the microwave. Stir to blend, then stir in the eggs, colored marshmallows and pecans.
• Pour the mixture into a 9x5 inch loaf pan, lined with wax paper or cling wrap. Dust with powdered sugar (optional, I skipped it) and refrigerate until firm, at least 12 or even 24 hours is best.
• Remove chilled dough from loaf pan, remove the wax paper or cling wrap. If desired, roll in shredded coconut. Slice into 1/4 inch slices.

Notes

 This recipe needs to be stored in the refrigerator and can be made a day ahead.

Nutrition

Calories: 135kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 23mg | Potassium: 111mg | Fiber: 2g | Sugar: 6g | Vitamin A: 88IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg

Keyword chocolate, coconut, holiday, marshmallow, vintage

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