Stained-Glass Window Candies
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Yield: makes About 4 Dozen
- 2 cups graham cracker crumbs
- 2 cups semi-sweet chocolate chips
- 4 tbsp. butter
- 2 cups confectioners' sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1½ cups chopped walnuts
- 1 10½ oz. package colored miniature marshmallows
- Put graham cracker crumbs on a large plate and set aside.
- Put chocolate chips and butter into a small pot and cook over medium-low heat, stirring constantly, until completely smooth, 3-4 minutes; set aside. Whisk together the sugar and eggs in a large bowl. Add vanilla and chocolate-butter mixture and stir well to combine. Fold in walnuts and marshmallows.
- Moisten your hands with water, then form one-third of the chocolate mixture into a 10"-long log. Gently roll log in graham cracker crumbs to coat all over. Transfer log to a large piece of wax paper, roll up tightly, and twist ends like a party favor. Set aside and repeat process with remaining chocolate mixture and graham cracker crumbs.
- Refrigerate candy logs until completely firm, about 4 hours. Carefully unwrap logs and cut into thick slices. Serve candies immediately. (Uncut candy can be stored in the refrigerator for up to one week.)