Gluten-Free No-Bake Church Window Cookies
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These colourful treats are easy enough for kids to make. All varieties of Kraft Jet-Puffed Marshmallows are gluten-free. Check ingredient listings of other varieties or contact the manufacturer.
This recipe makes 36 cookies servings
| Nutritional Info | |
|---|---|
| Per cookie: about | - |
| cal | 105 |
| pro | 1 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 6 mg |
| sodium | 15 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 2% |
| folate | 1% |
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Ingredients
-
5 oz bittersweet chocolate, chopped
3 oz milk chocolate, chopped
1/4 cup butter
1/4 cup whipping cream
1/2 cup icing sugar
3 cups mini fruit-flavored marshmallows
1-1/2 cups unsweetened shredded coconut
1/2 cup chopped walnuts
Preparation:
In large heatproof bowl over saucepan of hot (not boiling) water, melt together bittersweet and milk chocolates, butter and cream until smooth. Stir in icing sugar until smooth. Fold in marshmallows, 1/2 cup (125 mL) of the coconut and walnuts. Refrigerate for 15 minutes.
Divide into thirds. Using plastic wrap, roll each firmly into 8-inch (20 cm) log. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 1 week.)
Let logs stand at room temperature for 5 minutes to soften. Roll in remaining coconut. Cut each log into 12 pieces.
Divide into thirds. Using plastic wrap, roll each firmly into 8-inch (20 cm) log. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 1 week.)
Let logs stand at room temperature for 5 minutes to soften. Roll in remaining coconut. Cut each log into 12 pieces.
Source:
Canadian Living Magazine: December 2008
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