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5.0 from 9 votes

Chocolate Stained Glass Candy

šŸ«šŸ’šŸŽ Likely the prettiest Christmas candy youā€™ll make all holiday season! Itā€™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 itā€™s perfect for gifting and cookie exchanges!

Prep Time
15 mins
Cooling Time
1 hr
Total Time
1 hr 15 mins
Servings: 12 servings
Calories: 215 kcal
Cuisine: American , Canadian

Ingredients

  • 10 ounces colored mini marshmallows
  • Ā½ cup Rice Krispies cereal or Cocoa Krispies, or lightly crushed Golden Grahams or Crispix
  • Ā½ cup dried cherries or dried cranberries, or chopped dried apricots, or omit
  • 10 ounces Ghirardelli milk chocolate melting wafers

Instructions

    Cup of Yum
  1. Place a nearly 3-foot long sheet of wax paper on your clean countertop; set aside.
  2. Spray a large mixing bowl with nonstick cooking spray.
  3. To the bowl, add the marshmallows, Rice Krispies, dried cherries, and stir to combine; set aside.
  4. To a medium microwave-safe bowl, add theĀ Ghirardelli Milk Chocolate Melting Wafers, heat according to package directions to melt.*
  5. Pour half the melted chocolate over the marshmallows and other ingredients in the large bowl, and quickly stir to combine.
  6. 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.
  7. Pour the mixture into the shape of a log down the middle of the wax paper, about 2 feet long.
  8. 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.
  9. 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.
  10. 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 ChocolateĀ ā€“ I useĀ milk chocolateĀ because itā€™s the most traditional and this is a classic candy recipe. However, you can useĀ dark or white chocolate.
  • Type of ChocolateĀ ā€“ I strongly recommend using Ghirardelli brand melting wafers or a similar type of chocolate wafer thatā€™s intended to melt easily and smoothly, but then also set up at the correct consistency.
  • Tips:Ā For this reason, I suggestĀ avoiding chocolate chips because they donā€™t melt as smoothly.Ā I also donā€™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.

Nutrition Information

Serving 1serving Calories 215kcal (11%) Carbohydrates 38g (13%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.3g Monounsaturated Fat 3g Sodium 30mg (1%) Potassium 71mg (2%) Fiber 2g (8%) Sugar 28g (56%) Vitamin A 257IU (5%) Vitamin C 1mg (1%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 215

% Daily Value*

Serving 1serving
Calories 215kcal 11%
Carbohydrates 38g 13%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 3g 15%
Sodium 30mg 1%
Potassium 71mg 2%
Fiber 2g 8%
Sugar 28g 56%
Vitamin A 257IU 5%
Vitamin C 1mg 1%
Calcium 11mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.