Description
This Easter Cathedral Candy is a colorful, no-bake treat made with pastel mini marshmallows, creamy vanilla-flavored candy coating, and sweet coconut flakes. Inspired by traditional stained-glass window cookies, this easy recipe is perfect for Easter dessert platters, gifting, and kid-friendly kitchen fun!
Ingredients
- 8 oz vanilla-flavored CandiQuik (or almond bark/melting wafers)
- 6 oz colored mini marshmallows
- 2 cups sweetened coconut flakes
Instructions
Prepare the Base:
- Lay out a large piece of plastic wrap and spread 1 cup of coconut flakes evenly on top.
Melt the Coating:
- In a microwave-safe bowl, melt the CandiQuik in 30-second intervals, stirring between each, until smooth.
Mix the Marshmallows:
- Allow the melted candy coating to cool slightly (to avoid melting the marshmallows).
- Gently fold in the mini marshmallows, coating them completely.
Shape the Candy Log:
- Spoon the mixture onto the coconut-covered plastic wrap, shaping it into a log.
- Sprinkle the remaining 1 cup of coconut flakes over the top.
- Wrap tightly with plastic wrap, rolling to ensure an even shape.
Chill & Slice:
- Refrigerate for at least 30 minutes until firm.
- Unwrap and slice into ½-inch pieces before serving.
Notes
- Storage: Store in an airtight container at room temperature for up to a week or refrigerate for a firmer texture.
- Customization:
- Swap vanilla coating for milk, dark, or white chocolate.
- Use fruit-flavored marshmallows for extra flavor.
- Roll in crushed graham crackers instead of coconut for a different texture.
- Make-Ahead Tip: Freeze for up to 2 months. Thaw at room temperature before serving.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: American