church windows

How To Make church windows

• Step 1
  Melt semi-sweet chocolate chips with butter over low heat. When melted, remove from heat. Then add beaten egg and mint extract; mix well. Cool slightly.
• Step 2
  In a large bowl, add multi-colored mini fruit marshmallow, chopped nuts, Andes creme de menthe baking chips (or mini mint chocolate chips), Ghirardelli 60% cacao bittersweet chocolate (does not melt), and flaked coconut and toss all together.
• Step 3
  Pour chocolate mixture over the ingredients in step 2 and mix well until coated with chocolate. Divide mixture in half. Recipe makes 2 logs.
• Step 4
  On heavy duty non-stick foil grease lightly with butter and sprinkle with confectioners' sugar, then turn out 1/2 recipe with hands under foil, shape into log, pressing together firmly. Roll up foil, fasten ends. Will feel squishy until chilled. Refrigerate for a couple hours or freeze overnight. Repeat with remainder of mixture.
• Step 5
  Slice both logs when ready to serve. If necessary, sprinkle with confectioners' sugar again. Should get 2 dozen slices of these candy/cookies.
• Step 6
  OPTIONAL VARIATION: Before cutting, drizzle warm chocolate frosting (similar to ganache) that hardens as it is poured over the log(s) and cools. Or use Hershey's or Duncan Hines brand milk chocolate frosting in a can and put in microwave to melt (about 10-15 seconds). Drizzle 1/3 to 1/2 cup over one or both logs. Gives a nice presentation as a mini Yule log. Decorate top with some Andes creme de menthe baking chips, and candied red and green cherries.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!