It was about four years ago when I first made church window candy. But I didn't know that it was called that.
I'm a sucker for those cookie compilation books that you see in the checkout line at the grocery store. I picked one up with Christmas cookie recipes in it. I made many recipes in that book and one of them happened to be this "cookie" - I use that term loosely - with nuts, marshmallows, and coconut.
It reminds me of fudge more than a cookie. It's more like a delicious log of chocolate and goodies! In the non-vegan version, you are supposed to use colored marshmallows so when you cut into your log, the colors resemble a stained glass window. My friend Kristie came over and saw the cookies and exclaimed, "Church window candy! I love this stuff!" And I've been making it and calling it that ever since!
To veganize this recipe, you need to buy (or make, if you're bold) vegan marshmallows. As I've said on the blog, I'm partial to Dandies, which are both vegan and gluten-free. (You can find them in my Amazon store if you can't find them locally.) These marshmallows aren't colored, but I think that the cookies still look pretty. I had the large sized marshmallows, so I had to cut mine down a bit.
These have become a staple in my Christmas baking. Don't worry, Kristie! I saved you some for Christmas ;-)
I bag of dark chocolate chips
6 T. vegan butter
1-2 c. small vegan marshmallows, like Dandies
1 c. pecans, chopped, soaked in bourbon for at least 30 minutes (preferably 2 hours)
1/2 c. unsweetened coconut, shredded
In a saucepan over medium-low heat, melt the butter and chocolate. While this is melting, line a baking sheet with parchment paper or aluminum foil. Sprinkle the paper/foil with about half of the coconut.
When the chocolate is nearly melted, drain the bourbon from the pecans and pat them dry with a paper towel. Too much booze on the nuts will mess up the consistency of your chocolate.
Stir the pecans and marshmallows into the melted chocolate. When everything is coated, pour the mixture onto your prepared baking sheet and coconut.
Sprinkle the chocolate with the rest of the coconut. Roll the mixture into a log shape (foil is easier for this) and place it in the freezer to cool, probably for at least 4 hours.
When you're ready, unwrap your log and, with a sharp knife, slice into the log. You should see a cool pattern in the chocolate when you slice. When you're not eating it, keep your church window candy in the fridge.
I just had a piece after dinner and it was amazing. Add your favorite fixins' to the mix!