Stained Glass Candy II

Stained Glass Candy II

18 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Bea Gassman
Recipe by  Bea Gassman

“Easy and delicious rolled chocolate, walnut, coconut and colored marshmallow candy!”

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Adjust Servings

Original recipe yields 1 pound



  1. Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in walnuts and marshmallows. Let cool.
  2. Spread coconut on waxed paper. Divide the cooled dough into two even portions. Form each portion into a long roll. Coat the rolls with the coconut. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.

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Reviews (18)

Rate This Recipe


This is also good rolled in chopped nuts or just plain. I found it easier the 2nd time when I poured the chocolate OVER the marshmellows and nuts. Finger licking good! :-)

Sarah Jo

Sarah Jo

I really loved making this with my boys. I remember making this at Church Bible School when I or eight and just having a blast, as did my little boys. I did use pecans instead of walnuts but that was the only change I made. Really, REALLY fun and I told my memories to my boys while we made them. It was just wonderful for all of us. NOTE: If you melt the chocolate with the butter and let it cool just a bit, add in the nuts and then pour it over the marshmallows, it works a little easier.

kimmy schmidt

kimmy schmidt

this was so easy to make and the kids loved it, left out the coconut and nuts to make it friendly for a 1yr old.

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Amount Per Serving (20 total)

  • Calories
  • 296 cal
  • 15%
  • Fat
  • 19 g
  • 29%
  • Carbs
  • 33.5 g
  • 11%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 102 mg
  • 4%

Based on a 2,000 calorie diet



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Chocolate Caramel Candy


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Stained Glass Window Cookies