Stained-Glass Window Candies

  • Serves

    makes About 4 Dozen


This recipe is a version of one that Sue Raye, SAVEUR Kitchen Director Liz Pearson's mother, clipped from a neighborhood newsletter in the 1980s.


  • 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


Step 1

Put graham cracker crumbs on a large plate and set aside.

Step 2

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.

Step 3

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.

Step 4

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.)

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