Ingredients
Method
- Lay two sheets of wax paper or parchment paper on the counter, each approximately 16 inches long.
- Sprinkle ½ cup shredded coconut down the center of each sheet.
- Place the chocolate chips and butter in a microwave-safe bowl.
- Microwave at 50% power in 20-second intervals, stirring between intervals until smooth.
- Stir in the vanilla extract.
- Allow the chocolate mixture to cool for approximately 10–15 minutes, until no longer hot.
- Place the pastel mini marshmallows in a large bowl.
- Pour the cooled chocolate mixture over the marshmallows and gently fold until evenly coated.
- Divide the mixture into two equal portions and spoon onto the prepared coconut-covered sheets.
- Shape each portion into a log approximately 2 inches thick.
- Roll the logs through the coconut and wrap tightly in wax paper.
- Refrigerate for at least 3 hours or overnight until firm.
- Unwrap and slice into approximately ½-inch rounds.
- Arrange on a serving plate and keep chilled until ready to serve.
Notes
Cool the chocolate before adding marshmallows to prevent melting.
Pastel mini marshmallows create the traditional stained glass appearance.
Coconut may be omitted if preferred.
Refrigerate overnight for cleaner slices.
Store in an airtight container in the refrigerator for up to 1 week.
Freeze for up to 2 months.
Yield varies depending on log length and slice thickness.
Pastel mini marshmallows create the traditional stained glass appearance.
Coconut may be omitted if preferred.
Refrigerate overnight for cleaner slices.
Store in an airtight container in the refrigerator for up to 1 week.
Freeze for up to 2 months.
Yield varies depending on log length and slice thickness.