Salted Pretzel Church Window Cookies
Medium Bread

Salted Pretzel Church Window Cookies

Total Time
1h 24m
24m prep · 60m cook
Servings
4 people
Rating
Difficulty
Medium
24 views

This classically super-sweet, no-bake treat gets a welcome hit of salt from pretzels and roasted mixed nuts, and a touch of bitterness from dark chocolate.

Ingredients

  • cups mixed nuts
  • 0.5 cups butter
  • 1 cup semisweet chocolate chips
  • 1 cup dark chocolate chips
  • 5 cups marshmallows
  • 1.5 cups pretzels , crushed

Instructions

  1. 1

    Coarsely chop 1 1/2 cups nuts. Finely chop remaining 3/4 cup nuts.

  2. 2

    Melt butter in a double boiler or a heat-safe bowl set over simmering water, stirring occasionally. Add semisweet and dark chocolate chips. Heat, stirring constantly, until melted. Remove from heat; let cool 10 minutes, stirring occasionally. Meanwhile, put 2 (15x18-inch) pieces of parchment paper on a work surface.

  3. 3

    Add marshmallows and coarsely chopped nuts to chocolate mixture; stir gently to coat. Spoon half of chocolate mixture onto center of each piece of parchment paper. Using the parchment or a silicone spatula, shape each portion into a 12-inch-long log. Wrap logs tightly in parchment; chill until surface of chocolate is slightly firm and pulls away from parchment (center will still be soft), 15 to 20 minutes.

  4. 4

    Meanwhile, combine finely chopped nuts and pretzels in a small bowl. Put 2 more 15x18-inch pieces of parchment paper on work surface. Sprinkle each with half of pretzel mixture.

  5. 5

    Carefully transfer chilled logs (they will still be soft) to the parchment with pretzel mixture; roll, gently pressing to coat all sides. Wrap logs tightly in parchment paper; chill until firm, at least 4 hours or up to overnight.

  6. 6

    Cut each log into 1/2-inch-thick slices, trimming off uneven ends as needed. (To store, layer between sheets of waxed paper in an airtight container and chill up to 3 weeks.)

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Nutrition Facts

Per serving

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