These Church Window Cookies are a no-bake dessert bursting with colorful marshmallows, chocolate chips, and fruity candies—perfect for a Christmas sweet treat you just can’t resist. Who wouldn’t love popping one of these bright, holiday-ready bites?
Why You’ll Love This Recipe
• No oven needed—just a saucepan and fridge.
• Ready in under 30 minutes of hands-on time.
• Stunning, stained-glass effect with every colorful marshmallow.
• Kid-friendly and fun to make with little helpers.
• Perfect for holiday cookie trays or gift boxes.
• Customizable with your favorite mix-ins and swaps.
• Gluten-free option when you pick GF gummies.
• Makes a crowd-pleasing dessert without hours of baking.
Ingredients
• 12 oz (340 g) white chocolate chips or almond bark
• 1 (14 oz/396 g) can sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract
• 2 cups mini marshmallows (about 4 oz)
• 1 cup colorful gummy candies, roughly chopped (let me tell you, those bright red and green slices really nail the Christmas vibe)
• ¾ cup mini semi-sweet chocolate chips
• Pinch of fine sea salt (balances the sweetness)
(Optional: swap gummy candies for chopped dried cranberries or pistachios for a nutty twist.)
Directions
1. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on two sides for easy removal later. Lightly grease the paper so nothing sticks.
2. In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly with a heat-proof spatula until everything melts into a smooth, glossy mixture—about 3 to 5 minutes. (Here’s the trick: low and slow helps you avoid scorching.)
3. Remove from heat and whisk in the vanilla extract and a pinch of sea salt. That tiny dash of salt makes the sweetness pop.
4. Fold in the mini marshmallows, chopped gummies, and chocolate chips. Gently mix until the colors are evenly scattered—think stained-glass panes in each bite.
5. Transfer the mixture into your prepared pan. Use an offset spatula or the back of a spoon to press it down firmly so it sets as one even slab.
6. Cover with plastic wrap and chill in the fridge for at least 2 hours, or until completely firm. (If you’re impatient like me, stash it in the freezer for 45 minutes to speed things up.)
7. Once set, lift the parchment out of the pan, slice into 1-inch squares, and arrange on a festive platter. Enjoy these no-bake gems right away, or let them sit out 5 minutes for a softer melt-in-your-mouth experience.
Servings & Timing
Makes about 25–30 squares
Prep Time: 15 minutes of active cooking
Chill Time: 2 hours (or 45 minutes in freezer)
Total Time: 2 hours 15 minutes (or 1 hour total if you sneak in some freezer magic)
Variations
• Swap white chocolate for milk or dark chocolate chips for a richer flavor.
• Stir in ½ cup chopped nuts—pecans or pistachios work wonders.
• Use red and green gummy bears for extra holiday flair.
• Drizzle melted semi-sweet chocolate over the top once set for a marbled effect.
• Add a tablespoon of instant espresso powder for a subtle coffee kick.
• Make it vegan: use dairy-free chocolate and coconut condensed milk.
Storage & Reheating
Store cooled squares in an airtight container in the refrigerator for up to 1 week. For longer stashes, freeze sealed in a freezer-safe bag for up to 3 months. No reheating needed—just let frozen pieces sit at room temperature for 10 minutes before serving so they soften slightly.
FAQs
Q: Are Church Window Cookies really cookies?
A: Funny name, but they’re more like no-bake bars—edible stained-glass treats loaded with mix-ins.
Q: Can I use regular marshmallows instead of mini?
A: Absolutely—just chop large marshmallows into bite-sized pieces first.
Q: What if my mixture seems too runny?
A: Chill it a bit longer or pop the pan in the freezer for 15 minutes before slicing.
Q: Can I swap the gummies for dried fruit?
A: Yes—dried cranberries or cherries make a lovely, chewy substitute.
Q: Are these gluten-free?
A: They are if you choose gluten-free candy and marshmallows.
Q: How do I keep them from sticking together?
A: Layer squares with parchment paper in your storage container.
Q: Can I double the batch?
A: Sure—use a 9×13-inch pan and extend chill time by 30 minutes.
Q: Why add sea salt?
A: A pinch of salt cuts sweetness and deepens the chocolate flavor.
Conclusion
These Church Window Cookies deliver bright pops of color, gooey marshmallow pockets, and that perfectly sweet, no-bake chocolate base—ideal for your next holiday gathering or after-school snack. Give them a try, share a photo, and let me know how yours turned out! For more easy, colorful desserts, explore my no-bake recipe collection and keep the festive fun rolling.
Church Window Cookies
Ingredients
- 12 oz white chocolate chips or almond bark
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract pure
- 2 cups mini marshmallows
- 1 cup colorful gummy candies chopped
- 3/4 cup mini semi-sweet chocolate chips
- sea salt pinch, to taste
Instructions
- Line an 8×8-inch pan with parchment, leaving overhang for easy removal, then lightly grease.
- In a saucepan over low heat, melt white chocolate chips, sweetened condensed milk, and butter, stirring until smooth.
- Remove from heat and whisk in vanilla extract and a pinch of sea salt.
- Gently fold in mini marshmallows, chopped gummies, and mini chocolate chips until evenly distributed.
- Transfer mixture to the pan and press firmly with a spatula for an even slab.
- Cover and chill in the fridge for at least 2 hours (or 45 minutes in the freezer) until set.
- Lift out slab, slice into 1-inch squares, and serve slightly chilled or at room temperature.
