Likely the prettiest Christmas candy you'll make all holiday season! It's FAST, EASY, and NO-BAKE! Milk chocolate takes on the appearance of stained glass by adding colored mini marshmallows, crispy Rice Krispies, and chewy dried cherries. You can make this simple yet stunning candy weeks in advance so it's perfect for gifting and cookie exchanges!
Pour half the melted chocolate over the marshmallows and other ingredients in the large bowl, and quickly stir to combine.
Pour the remaining half of the melted chocolate into the bowl, and quickly stir to combine. Tip - It's important to work fairly quickly so that the chocolate does not begin setting up on you at this stage.
Pour the mixture into the shape of a log down the middle of the wax paper, about 2 feet long.
Roll up the sides, and twist the ends to seal off the chocolate log. Tips - I like to first roll up the sides by just rolling it like a sheet of wrapping paper onto a roll that has come loose, and you're trying to tighten back up, just "spinning" or rolling it up. Then, twist off the ends.
Place the chocolate log into the refrigerator for at least one hour or until fully set. Tip - Do not rush this process. You do not want to slice into chocolate that's still semi melted in the center.
I slice my candy into slices that are each approximately 1/3-inch wide. However, you can slice it as thick or thin as desired. Candy will keep airtight at room temperature for at least 2 to 4 weeks. There's no need to refrigerate the candy. However, that will extend the life expectancy to at least 1 month. It will also keep airtight in the refrigerator for at least four months.
Notes
*When it comes to the chocolate you use there are a couple considerations:
Color of Chocolate – I use milk chocolate because it’s the most traditional and this is a classic candy recipe. However, you can use dark or white chocolate.
Type of Chocolate – I strongly recommend using Ghirardelli brand melting wafers or a similar type of chocolate wafer that’s intended to melt easily and smoothly, but then also set up at the correct consistency.
Tips: For this reason, I suggest avoiding chocolate chips because they don’t melt as smoothly. I also don’t recommend using melted bars of chocolate. This is a time to stick to the recipe and use what I know will give you optimal results and I recommend melting wafers.