I found this recipe while in high school and we starting making it at Christmas since it makes such a pretty addition to the Christmas desserts. My original recipe used a double boiler (remember those?) to melt the chocolate pieces and butter. But now the microwave has taken the place of the double boiler for most tasks.
Cathedral Window Candy
1/2 cup (1 stick) butter or margarine
1 – 6 ounce package milk chocolate chips
1 – 6 ounce package mint chocolate chips
1/2 cup chopped nuts
1/4 cup shredded coconut
1 package mini colored marshmallows
1. Mix the chocolate chips and butter in a microwave proof dish and heat on low power until melted, stirring frequently as the mixture begins to melt.
2. Stir in the nuts and coconut
3. Cool slightly and then pour over marshmallows. Pour on waxed or foil paper and form into a roll. I pour the mixture on three sheets of aluminum foil (about 12-18 inches long) and use my spatula to form the candy into a roll and then wrap the foil around the candy. Cool and slice.
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