Gluten-Free No-Bake Church Window Cookies
26 people added this to their Recipe Box
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 |
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.
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
- Keywords : Dessert; Gluten-free; Make-Ahead; Chocolate; Walnuts;
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