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
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
- 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
- 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.
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