Church Window Cookies
A no-bake holiday dessert featuring white chocolate, marshmallows, colorful gummy candies, and chocolate chips, perfect for Christmas cookie trays or sweet gift boxes.
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.
Notes
Store in an airtight container in the fridge up to 1 week or freeze for up to 3 months. Layer with parchment to prevent sticking.