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Why You’ll Love My Recipe
This simple, no-bake recipe works every time! It’s also known as Church Windows, or Stained Glass Windows, and has been around for decades! Even if you’ve never tried this treat before, I’m sure it’ll become a family favorite!
This Marshmallow Yule Log is one of my very favorite retro Christmas recipes! This treat is pure chocolate and colored marshmallow goodness! If you are looking for more Christmas sweets and treats that are no bake, try my Minty Grinch Crock Pot Candy recipe or my mint M&M Christmas fudge. My grandma always had a stash of Peanut Butter Marshmallow Confetti Bars in her freezer, and if you haven’t tried one while it’s still frozen, you simply haven’t lived!
Reader Review
These turned out great for me just as I remembered as a kid goes here
Karlynn’s Recipe Notes
- Skill Level: This treat is easy to make; get the kids involved in mixing the ingredients together as a fun family activity!
- Total Time: The logs themselves come together in as little as 10 minutes! Just make sure you have the time to set them aside in the fridge or freezer to make sure they’re fully set!
- Variations: I recommend using semisweet chocolate chips in this recipe, but you could easily use dark or milk chocolate chips (or a mix) instead! I’ve even seen a version a home baker called ‘Easter Church Windows’ that used white chocolate. You can also substitute the chopped walnuts for just about any nut you prefer; almonds, hazelnuts, macadamia nuts, or pecans would all be delicious! And if you’re not a fan of coconut, you can always roll your yule logs in powdered sugar to keep them from sticking to your hands when they’re formed.
- Tools For This Recipe: You will need a large saucepan, parchment paper and a silicone spatula to make this recipe.
What You’ll Need for Ingredients
Rainbow Colored Mini Marshmallows: The cute pastel colors are what gives this treat its stained-glass look! Make sure to buy a big bag, because you’ll need 5 1/2 cups for this recipe!
Chocolate Chips: I recommend using semisweet chocolate chips, but you can use a blend of any kinds depending on your preference.
Butter: Reach for a stick of salted butter for this recipe! The salt helps to enhance the flavors of the other ingredients, and keeps his treat from becoming too rich.
Chopped Nuts: I suggest using walnuts in this recipe, but feel free to leave the nuts out if you or a loved one has an allergy!
Flaked Sweetened Coconut: This recipe suggests rolling your Yule Log in flaked sweetened coconut to make it easier to handle. I love the flavor that sweetened coconut gives—and you can dye it fun holiday colors for a little extra festive fun!—but you can always substitute it with powdered sugar if you or a loved one have an allergy!
How To Make Marshmallow Yule Log
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Melt the butter and chocolate chips together in a large saucepan over low heat. Once melted, let the mixture cool slightly for 5-6 minutes. You want it to be warm, but not warm enough to melt the marshmallows.
- Add your nuts to the chocolate mixture and stir until completely coated. Add the marshmallows to the chocolate and nuts and mix until everything is completely coated in chocolate, then leave the mixture to cool and begin to harden.
- Spread a cup of the coconut on a large piece of parchment paper. Divide the cooled chocolate mixture into two even portions. Place one portion of the chocolate mixture onto the coconut, forming it into a long log. Sprinkle more coconut over the top of the chocolate and use the parchment paper to roll and press everything into a log shape.
- Wrap the roll tightly and seal with a layer of plastic wrap, then refrigerate everything until firm. Repeat with the remaining portion of chocolate. To serve, cut into 1/3 inch thick discs. These are best kept refrigerated.
Karlynn’s Tips and Tricks for the Perfect Marshmallow Yule Log
- Keep It In Shape: If you’re intimidated by the idea of rolling this mixture into a log, you can make it into squares! Line a 9-inch square pan with wax or parchment paper and sprinkle coconut on the bottom, then spread your mixture into an even layer and top with more coconut. When it’s well chilled, you can slice it into squares and serve. (You can still omit the coconut if you want! The mixture may be a little more difficult to peel off of the parchment paper when you’re ready to serve.)
- Slice It Nice: To make clean and easy cuts, heat a sharp knife in a cup of hot water before you slice into your Yule Log. Just remember to dry your knife (carefully) on a kitchen towel to keep things from getting soggy!
Storage Instructions
Refrigerator: Wrap the unsliced portion of the log tightly in plastic wrap and store it in the fridge for up to 1 week.
Freezer: You can either freeze the whole log after wrapping it up tightly in plastic wrap, or slice your Marshmallow Yule Logs into slices and freeze them separated by wax or parchment paper in an airtight container for up to 3 months! If they’re too hard to eat as-is, let them thaw in the fridge before serving.
More Delicious No-Bake Treats
- Give my No-Bake Chocolate Peanut Butter Oatmeal Cookies a try for something quick, easy, and addictive!
- Looking for something to do with any leftover mini marshmallows you might have? Why not make The Best Rocky Road Bars?
- Few things appeal to that holiday nostalgia quite like Haystack Cookies! These classic no-bake treats are perfect for low-stress holiday baking!
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!
Give this recipe a try and let me know what your favorite mix-ins are in the comments below!
Happy Cooking!
Karlynn
Marshmallow Yule Log (Church Windows, Stained Glass)
Ingredients
- ½ cup salted butter
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
- 5 ½ cups rainbow colored miniature marshmallows
- 2 cups flaked sweetened coconut
Instructions
- Melt the butter and chocolate chips in a large saucepan over low heat. Let the mixture cool slightly for 5-6 minutes. You want the mixture warm, but not warm enough to melt the marshmallows.
- Stir the walnuts into the chocolate until coated completely. Stir the marshmallows into the chocolate mixture until the marshmallows are covered in chocolate. Let the mixture cool and start to harden up.
- Spread one cup of the coconut on a large piece of parchment paper. Divide the cooled chocolate mixture into two even portions. Place one portion of the chocolate onto the coconut in a long log form. Sprinkle some of the coconut on top of the chocolate roll. Use the parchment paper over top of the chocolate to press it into a log shape, rolling in the coconut until there is enough coconut on the outside that it doesn't stick to your hands.
- Wrap the coconut-covered chocolate roll in waxed paper, then plastic wrap to seal it. Refrigerate overnight or longer. Repeat with the remaining portion of the chocolate mixture.
- To serve, defrost and cut into slices that are ⅓ of an inch thick. This is best kept refrigerated.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Verna LeClair says
And old family favorite . Brings back memories. Thanks for sharing . Merry Christmas.
Lynda says
Can this marshmallow log be frozen
Dodi says
yes for up ro a few months if stored properly
Courtney says
These turned out great for me just as I remembered as a kid
Lh says
It was so dry the marshmallows had nothing to stick together. Waste of ingredients for me.
Rhonda Maxwell says
I also add 1/4 cup of halved glazed cherries
Amiee says
I looked all of December for the multi color marshmallows. Where is everyone finding them? Thank you!
P.G. says
My dearest Aunt Amanda made this treat for us when we were kids. In memory of her, I will make this for a group of friends this holiday.
Ann Marie Anderson says
The recipe I have is exactly the same but has an added ingredient of 1/2 cup peanut butter and I use non salted peanuts from a big plastic bottle as a few of my other xmas recipes require nuts and walnuts are a little on the expensive side. All in all a great treat recipe.
BETTE VALENTINE says
My daughter is very allergic to coconut, would it work to roll these in graham cracker crumbs instead of the coconut?? or any other suggestions for rolling?? Thank you Bette Valentine
Carol says
graham wafer crumbs are what my mom used for the last 60 years…plays she added chopped maraschino cherries which totally elevate this to make it even more special. Happy eating.
Cece says
Crumbled Oreos is my fav
Amiee says
My aunt rolled the log in powdered sugar. That’s what I will do too!
Linda Knight says
Last year I decided to save paper towel rolls when they were finished and I cut them up the middle and after I rolled the log to TRY and shape it I just used wax paper I then put the roll in the paper towel roll to give in more support and scotched tape it closed . It’s just like putting a weiner in a bun it really helps thenI put it in a plastic bag in the fridge.
Cheryl says
I made this yesterday. It was way too much chocolate and messy. Also rolling it in the coconut did not work out. I’ll try again next year and tweak it a bit.
Shirley says
I love these rolls! I used to use half butterscotch chip and half semi-sweet choc chips….
So delicious.
Shari New says
I’ve made this for years I add 1/2 cup of peanut butter and roll in powdered sugar no coconut I also use white marshmallows
Marne says
My neighbour made this marshmallow roll for us when we were kids. We loved it every year she made it for us. The most difficult part for me in making this recipe was making the log even but it didn’t really matter. The end result always tasted really, really good.
Lisa says
If you use 2Tbs of crisco instead of butter your chocolate won’t seize other than that this recipe is great
Laverne says
I used to make this log at Christmas all the time it was called Marshmallow Yuke Log. All the ingredients are the same except my receipt didn’t have walnuts in it.
I lost the receipt and have been looking for it for years. Decided to search the internet under Marshmallow Cookies when it brought up this receipt.
I read it and couldn’t believe it. I have copied it so I now have my receipt back.
Jessica Flores says
I want to make this dessert for my kids, but one of them has a nut allergy? Can I omit the walnuts?
Marne says
Yes you can definitely omit the walnuts. I make this recipe every year and have never put nuts in the recipe!
Lisa says
Something my mom made all the time too! But she used German chocolate instead of semi sweet…….om gosh!!! Delish!
Also, yes the egg would not be raw because its put in the hot melted butter and chocolate which would cook it.
Karen says
Can’t find coloured marshmallows only flavoured colour marshmallows can I use the flavoured ones or will the recipe taste weird
Kathleen Williams says
Is this recipe gluten free?
Gabby says
Hi! My kids are very excited about this recipe! But, my daughter is allergic to nuts. Can I replace it with something else that would still make this recipe a bomb?
Trish Kinsella-Harley says
My husband is allergic to nuts, is there something I can use instead or can I make it with out the nuts?
Jen says
Thank you so much for this recipe Karlynn!! My momma passed away just before Christmas last year. This was a favourite growing up, but her recipe had an egg in it, and I am not fond of eating raw eggs!! I cannot wait to make these!!
Carol says
Jen: I have that recipe of which you speak. Because I’m certain when the well beaten egg was put into the hot chocolate, the egg would be cooked. Chocolate Marshmallow Nut Roll
(Yummy-My Aunt Edna’s recipe!!)
4–semi sweet chocolate squares
4-tablespoons butter (margarine)
1 egg (beat well)
1 1/4 c. icing sugar
1/2 tsp. vanilla
1 c. chopped walnuts
1/2 small coloured marshmallows.
Coconut (not too fine, not too course)
Waxed paper
1. Melt chocolate, butter, over indirect heat (double boiler). Mix well-beaten egg and vanilla into the chocolate and butter. Remove from heat.
2. Mix in the icing sugar, walnuts and marshmallows.
3. Lay a sheet of waxed paper flat. Sprinkle coconut evenly over the waxed paper.
4. Spoon the chocolate /marshmallow, nut mixture onto the coconut in a roll along one end of the waxed paper.
5. Roll . Chill, slice and serve.
Jan Rivera says
This is a Christmas family favorite for us, too! I usually make one roll with coconut and one with powdered sugar.😋🎄
Julie says
Hello Jan
Try to roll them in graham crackers they are so very yummy that way.
Enjoy
Jacquie says
Mom used to make this but called it TV roll. Not sure why. She also added maraschino cherries, they are really good in it.
Cheryl says
Yummy! My mother used to make these marshmallow yule logs but somehow I think it was mainly when she was hosting a party. I’d always sneak a slice or two!
Bev says
I struggle with making a proper log shape!!
Could I make this as a regular square in square pan?
Tyler says
Hi,
I just wanted to say thank you. My Mom passed away just over a year ago. She used to make this or something very similar when I was a kid. We had a cold room and she would hide it in there until Christmas. I would go in there and steal a piece. I miss her so much and this brings back a memory of when I was young and loved her so much!
Karlynn says
Aww Tyler thank you for letting me know. Your mom sounds pretty special. I hope you have a fantastic Christmas this year. ❤️❤️?
Dagny Taggart says
when I was a kid, making these was part of the marathon long weekend of Christmas baking with my aunt Jean and my grandmother. the hardest part was refraining from licking my hands all the way up to my elbows before we were done.