No-Bake Stained Glass Cookies (Printable Version)

# What You'll Need:

→ Cookie Base

01 - 300 g chocolate melting wafers
02 - 200 g pastel mini marshmallows
03 - 70 g dried cherries, chopped
04 - 60 g rice crispies cereal

# Step-by-Step Directions:

01 - Lightly coat a large, wide-mouth mixing bowl with non-stick cooking spray. Line a 60 cm piece of wax paper or parchment on a clean work surface.
02 - In the greased bowl, combine pastel mini marshmallows, chopped dried cherries, and rice crispies. Stir until evenly distributed.
03 - Place chocolate melting wafers in a microwave-safe bowl. Microwave for 1 minute, then stir until smooth. If lumps remain, heat in 20-second intervals, stirring after each, until fully melted.
04 - Pour half of the melted chocolate over the marshmallow mixture and stir quickly to coat. Add the remaining chocolate and mix again until all ingredients are fully coated. Transfer the mixture along the centre of the prepared parchment, forming a log approximately 60 cm long. Roll up the paper tightly and twist the ends to seal. Gently press to shape the log.
05 - Allow the log to cool at room temperature until set, or refrigerate for at least 60 minutes to firm the chocolate.
06 - Once completely set, remove the parchment. Slice the log into 8 mm thick pieces using a sharp knife. Arrange on a serving platter as desired.

# Helpful Notes:

01 - Work quickly with the melted chocolate to prevent hardening before mixing is complete.
02 - For extra festive colour, substitute dried cherries with dried cranberries or add a handful of chopped pistachios.
03 - Cookies may be stored unsliced in an airtight container for up to 10 days, or frozen for up to one month.
04 - To prevent sliced cookies from sticking during storage, separate layers with wax paper or parchment.