Why You’ll Love This Recipe
I love how quick and simple these slices are to make. They require no baking, can be made ahead, and are always a hit on cookie platters or dessert tables. The combination of chewy marshmallows, rich chocolate, and a light coconut coating is irresistible. Best of all, they freeze beautifully, so I can prepare them in advance during the busy holiday season.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
400 g mini marshmallows (1 regular-sized bag)
300 g semi-sweet chocolate chips (1 regular-sized bag)
½ cup unsalted butter, room temperature
1 cup shredded coconut
Directions
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Using a double boiler (or microwave), I melt the butter and chocolate chips together, stirring constantly until smooth and fully combined.
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I let the chocolate mixture cool for 5 minutes so the marshmallows don’t melt when added.
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I stir the marshmallows into the cooled chocolate, making sure each one is evenly coated.
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On a large sheet of parchment paper, I sprinkle half of the shredded coconut in a strip. I spoon half of the marshmallow mixture on top along one edge.
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Using the parchment, I roll the mixture into a log, tucking in the ends. I then wrap the log in foil to hold its shape.
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I repeat with the remaining mixture to form a second log.
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I place the logs in the freezer for at least 1 hour until firm.
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Once set, I slice the logs into ½-inch pieces and serve.
Servings and timing
Yield: 24 slices
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Serving Size: 1 slice
Calories per Serving: ~178 kcal
Variations
Sometimes I use colored mini marshmallows for an extra festive look. If I want a nutty crunch, I mix in chopped walnuts or pecans. For a twist, I swap the coconut coating for crushed graham crackers or sprinkles.
Storage/Reheating
I store these slices in an airtight container in the fridge for up to 1 week. For longer storage, I freeze them for up to 3 months. No reheating is needed—just thaw slightly before serving.
FAQs
Can I use large marshmallows instead of mini?
Mini marshmallows work best since they distribute evenly. If I only have large marshmallows, I chop them into small pieces first.
Do I have to use coconut?
No, I can roll the logs in crushed graham crackers, sprinkles, or leave them plain.
Can I use milk chocolate instead of semi-sweet?
Yes, but the slices will be sweeter. I prefer semi-sweet to balance the marshmallows.
How do I keep the logs from flattening in the freezer?
Wrapping them tightly in foil and reshaping as needed helps them stay round while they chill.
Can I make these ahead of time?
Yes, they’re perfect for making days—or even weeks—in advance, since they store so well in the freezer.
Conclusion
These Marshmallow Church Window Slices are a fun, festive, and nostalgic holiday treat that I never get tired of making. With their stained-glass appearance and chewy, chocolatey flavor, they’re a must-have for Christmas cookie trays and family gatherings. Easy, pretty, and absolutely delicious, they’re a holiday classic I’ll always come back to.
PrintMarshmallow Church Window Slices
These classic church window slices are made with marshmallows, chocolate, and coconut—an easy no-bake Christmas treat that’s nostalgic and fun.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes active, plus chilling
- Yield: 24 slices
- Category: Dessert, Candy, Holiday Treats
- Method: No-bake (Stovetop + Freezer)
- Cuisine: American
- Diet: Vegetarian
Ingredients
400 g mini marshmallows (one regular-sized bag)
300 g semi-sweet chocolate chips (one regular-sized bag)
½ cup unsalted butter, room temperature
1 cup shredded coconut
Instructions
Melt Chocolate: In a double boiler (or microwave), melt butter and chocolate chips together, stirring constantly until smooth and combined. Remove from heat and let cool for 5 minutes.
Mix Marshmallows: Stir mini marshmallows into the cooled chocolate mixture until evenly coated.
Form Logs: On a sheet of parchment paper, sprinkle ½ cup coconut. Spoon half of the marshmallow mixture along the edge, leaving 3–4 inches of space. Roll tightly into a log, tucking in the ends.
Wrap & Chill: Wrap the log in parchment and then in foil. Repeat with remaining mixture. Place logs in the freezer for at least 1 hour.
Slice & Serve: Once firm, slice into rounds and serve chilled.
Notes
Use colored mini marshmallows for a more festive look.
Swap coconut with crushed graham crackers or sprinkles for variety.
Store in the freezer for up to 3 months—slice as needed.
Perfect addition to holiday cookie trays or edible gift boxes.
