Easter Church Window Cookie Bar Recipe

During the holidays we always enjoy classic Church Window cookies, and for Easter I gave this favorite a fresh twist. These Easter Church Window Cookie Bars combine fruity marshmallows, white chocolate, shredded coconut, and macadamia nuts to create a colorful, easy treat that’s perfect for brunch or dessert.

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Traditional Church Window cookies—also called Cathedral or Stained Glass cookies—are usually rolled into a log and sliced. For this version, I swapped dark chocolate for white chocolate and replaced walnuts with macadamia nuts, then pressed the mixture into a pan instead of rolling. The result is a quicker, simpler treat with the same bright, glass-like look.

These bars are festive and attractive on a dessert table, and they come together in minutes with only a few ingredients. They slice cleanly after chilling, so they’re easy to make ahead for gatherings.

You will need:

2 (12 oz) bags white chocolate chips

½ cup macadamia nuts, coarsely chopped

1 (10 oz.) bag colored fruity marshmallows

1/3 cup sweetened shredded coconut

8″ x 11″ or 8″ x 8″ baking dish, lined with parchment paper

Directions for Easter Church Window Cookie Bars:

1. Coarsely chop the macadamia nuts.

2. Empty the marshmallows into a large bowl and add the chopped nuts.

3. Melt the white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring between each, until smooth. Alternatively, melt the chips in a double boiler over low heat.

4. Let the melted chocolate cool for about a minute, then pour it over the marshmallows and macadamia nuts. Stir quickly and gently until the pieces are just coated.

5. Transfer the mixture to the prepared baking dish and spread it evenly.

6. Immediately sprinkle the shredded coconut over the top.

7. Cover the pan with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight, until fully set.

8. Use the parchment paper to lift the set slab from the pan. Cut into 1″ rows, then slice each row into thirds (or to your preferred size).

9. Arrange the bars on a platter and serve. These colorful, sweet bars are an easy crowd-pleaser and make a pretty addition to any Easter spread.

Yield: about 24–33 bars, depending on how large you slice them. Prep time: 10 minutes. Chill time: 2 hours or overnight.

Yield: 24-33 cookies

Easter Church Window Cookie Bars

Easy Easter Church Window Cookie Bars with only 4 ingredients!

Prep Time
10 minutes

Additional Time
2 hours

Total Time
2 hours 10 minutes

Ingredients

• 2 (12 oz) bags white chocolate chips
• ½ cup macadamia nuts, coarsely chopped
• 1 (10 oz.) bag colored fruity marshmallows
• 1/3 cup sweetened shredded coconut

Instructions

1. Coarsely chop the macadamia nuts.
2. Place marshmallows in a large bowl and add the chopped nuts.
3. Melt the white chocolate chips in 15-second microwave intervals, stirring until smooth, or melt in a double boiler over low heat.
4. Cool the chocolate for a minute, then pour over the marshmallows and nuts and stir until coated.
5. Transfer the mixture to a parchment-lined 8″×11″ or 8″×8″ baking dish and press evenly.
6. Sprinkle shredded coconut over the top immediately.
7. Cover and refrigerate for at least 2 hours or overnight to set.
8. Lift the mixture from the pan using the parchment paper and cut into 1″ rows, then slice each row into thirds.