Cathedral Window Fruitcake Recipes

CATHEDRAL WINDOW COOKIES

Steps:

• Place marshmallows and nuts if desired in a large bowl; set aside. In a heavy saucepan, melt chocolate chips and butter over medium-low heat. Pour over marshmallow mixture and mix well. Cover and refrigerate for 1 hour, stirring occasionally., Shape marshmallow mixture into a 12-in. roll; wrap in waxed paper. Refrigerate for 4 hours or until firm. Unwrap and cut into 3/8-in. slices; cut slices in half.

CATHEDRAL WINDOW FUDGE

Steps:

• Melt chocolate chips in large saucepan over low heat, stirring constantly until smooth. Remove from heat.
• Stir in frosting. Fold in marshmallows. Let stand 15 minutes or until mixture is cool enough to handle.
• Divide mixture in half. Pour mixture onto sheet of plastic wrap, scraping mixture from saucepan. Shape each half into 9x2 inch log.
• Wrap tightly in waxed paper and refrigerate for 2 hours or until firm. With thin sharp knife, cut each log into 1/2 inch thick slices.

CATHEDRAL WINDOW COOKIES

Steps:

• Melt margarine and chocolate chips, combining well; cool slightly. Add nuts and marshmallows; mix well.
• On a piece of waxed paper, place some of the coconut.
• Shape 1/3 of chocolate mixture into log about 2-inches in diameter; roll in coconut to coat.
• Wrap in waxed paper.
• Repeat with remaining 2/3s for a total of 3 logs.
• Chill overnight or place in ziploc bag and freeze.
• When ready to use, slice about 1/2-inch thick.