Cathedral Windows Christmas Dessert Recipe

This cathedral windows Christmas dessert is a festive and delicious throwback to old-fashioned holiday treats.

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 Dessert

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.

Cathedral Windows Christmas Recipe

Yield: 24

This cathedral windows Christmas dessert is a festive and delicious throwback to old-fashioned holiday treats.

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Ingredients

• 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 ounce package rainbow colored miniature marshmallows
• 1/2 to 1 cup chopped pecans
• 1 cup shredded coconut

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.

Amy @ Mom Spark

For 16 years, I have been the creator & full-time blogger of Mom Spark. I’ve also created content for numerous outlets such as Good Housekeeping, Better Homes & Gardens, & Huff Post.