This Marshmallow Yule Log (also commonly known as Church Windows, Stained Glass) is one of my very favourite retro Christmas recipes! This is not the recipe known as TV Roll which has raw eggs in it. This treat is pure chocolate and coloured marshmallow goodness!
How to Make a Marshmallow Yule Log
One of the reasons that I love this marshmallow dessert is the coloured marshmallows remind me of the best of the best of Canadian prairie treats. My Peanut Butter Marshmallow Confetti Bars are one of the recipes that reminds me of my childhoods the most. My Grandma always had a stash of those in her freezer and if you haven’t eaten one of those while they are frozen, you simply haven’t lived my friends. Put that on your must try list!
While it may seem that you’re not going to be able to form this into two rolls, the parchment paper that you place the mixture on to form the chocolate into a log is your helper. It’s messy, but it does actually work in the end! Just form into a log with the parchment paper around it ( use it like a barrier between the mixture and your hands) and then keep packing the coconut onto the outside of the roll. The real key is freezing them, everything is going to come together and meld properly if you just give it time. Then when it comes time to serve it, you can defrost it enough to slice with a knife and you’re done!
If you don’t have waxed paper for freezing the marshmallow Yule logs in, you can use parchment paper instead. The most important part is that you are sealing it up with plastic wrap to keep them fresh and prevent freezer burn. These will last in your freezer for up to 3 months if wrapped up properly.
Who else remembers these from when you were a kid? I am so excited to take mine out of the freezer this Christmas and have the whole family try them!
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This Marshmallow Yule Log is one of my very favourite retro Christmas recipes! This treat is pure chocolate, walnut and coloured marshmallow goodness!
- 1/2 cup salted butter
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
- 5 1/2 cups (10.5 ounce package) rainbow colored miniature marshmallows
- 1 cup flaked coconut
Melt the butter and chocolate chips in a pan over low heat. Let the mixture cool slightly so that when you add the marshmallows they won't melt.
Stir in the walnuts and the marshmallows. Let cool.
Spread coconut on waxed paper. Divide the cooled mixture into two even portions. Form each portion into a long roll. Coat the rolls with the coconut, I do this by using the parchment paper to roll them back and forth as the mixture is sticky!
Wrap the rolls in waxed paper and then again in plastic wrap. Refrigerate overnight or longer.
To serve, defrost and cut into slices that are around 1/3 of an inch thick.
Nutritional values will vary due to brands of products used.