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