Cathedral Windows
 Source Taste of Home Recipe Added: 11/2/2011
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Line 2 baking sheets with wax paper. Leaving a 1-inch gap, sprinkle ½ cup coconut in a strip measuring 3 inches x 10 inches. Repeat for second lined baking sheet. Set them aside. Using a 3-4 quart saucepan over medium heat, add chocolate chips and butter. Stir until all chips are melted. Remove pan from heat, stir in vanilla and allow chocolate to cool slightly. Using another mixing bowl, add mini marshmallows and chopped walnuts. Pour chocolate over marshmallows and walnuts. Using either a wooden spoon or spatula, stir until all marshmallows are completely coated. Scoop ½ of marshmallow mixture on top of coconut. Evenly sprinkle ¼ cup coconut on top of marshmallow mixture. Using 1-inch lip of wax paper, begin tightly rolling marshmallow mixture into a log. Tuck in ends of paper and repeat steps for remaining marshmallow mixture. Chill in refrigerator for 1 to 2 hours. Unroll coated marshmallow “logs” and slice ½ inch cookies. *********************** 1. In top of double boiler, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into egg, then return all to pan. Cook and stir over low heat 2 minutes. Pour into a bowl; cool 15 minutes. Gently stir in marshmallows and nuts. Chill 30 minutes. 2. On a sheet of waxed paper, shape mixture into a 1 1/2-in.-diameter log. Place coconut on another sheet of waxed paper. Gently roll log over coconut to coat sides. Wrap up tightly in waxed paper, twisting ends to seal. 3. Freeze 4 hours or overnight. Remove waxed paper. Cut dough into 1/4-in. slices. Store in an airtight container in refrigerator. ######### Melt chocolate chips and butter, cool. Add beaten egg and vanilla, mix well. Add sugar marshmallows, and nuts. Mix well. Dump mixture onto waxed paper. Shape into a log and roll in coconut. Wrap in foil and chill until firm. To serve, cut into slices. Store in refrigerator. |
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| Notes Recipe from my ninth grade Home Ec class. | |||||
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