Why You’ll Love This Recipe

Sweet and salty balance: The combination of sweet chocolate, salty pretzels, and roasted nuts creates a perfect flavor contrast.
No-bake treat: Easy to make with minimal effort—just melt, mix, chill, and slice!
Customizable: You can tweak the nuts or add different flavors to fit your preferences.
Perfect for gatherings: These colorful, fun cookies are a great addition to any party, holiday event, or family get-together.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ¼ cups salted roasted mixed nuts
½ cup butter
1 cup semisweet chocolate chips
1 cup dark chocolate chips
5 cups rainbow miniature marshmallows
1 ½ cups pretzels, crushed

directions

Prepare the nuts: Coarsely chop 1 ½ cups of the mixed nuts, and finely chop the remaining ¾ cup.
Melt the chocolate: In a double boiler or a heat-safe bowl set over simmering water, melt the butter, semisweet chocolate chips, and dark chocolate chips. Stir occasionally until melted and smooth. Remove from heat and let cool for 10 minutes, stirring occasionally.
Add marshmallows and coarsely chopped nuts: Stir the marshmallows and coarsely chopped nuts into the melted chocolate mixture until everything is well-coated.
Form the logs: Place two 15×18-inch pieces of parchment paper on a flat surface. Spoon half of the chocolate mixture onto the center of each piece of parchment. Using the parchment or a silicone spatula, shape each portion into a 12-inch-long log.
Chill the logs: Wrap the logs tightly in parchment paper and chill them in the refrigerator for 15 to 20 minutes, until the surface is firm but the center is still soft.
Prepare the pretzel coating: While the logs chill, combine the finely chopped nuts and crushed pretzels in a small bowl. Then, place two more 15×18-inch pieces of parchment paper on the surface. Sprinkle each with half of the pretzel mixture.
Coat the logs: Carefully transfer the chilled logs to the parchment with the pretzel mixture. Gently roll the logs, pressing lightly to coat all sides with the mixture. Wrap the logs tightly in parchment paper again and chill until firm, at least 4 hours or overnight.
Slice and store: Once firm, slice the logs into ½-inch-thick slices, trimming off any uneven ends as needed.
Store: Layer the cookies between sheets of waxed paper in an airtight container and chill for up to 3 weeks.

Servings and timing

Servings: 44
Prep time: 25 minutes
Chill time: 4 hours 15 minutes
Cool time: 10 minutes
Total time: 4 hours 50 minutes

Variations

Nut options: You can use any combination of mixed nuts or even switch to just one type, like almonds or pecans.
Flavor variations: Add a pinch of sea salt for extra saltiness or cinnamon for a warm, spiced touch.
Dried fruit: Add dried cranberries or raisins for a sweet burst of flavor alongside the salty elements.
White chocolate: Replace the dark chocolate chips with white chocolate for a sweeter, creamier version.
Different pretzels: Experiment with using different types of pretzels, such as mini twists or pretzel rods, to change up the texture.

storage/reheating

Storage: Store in an airtight container in the fridge for up to 3 weeks.
Freezing: You can freeze the logs before slicing. Just wrap them tightly and freeze for up to 3 months.
Reheating: No reheating is needed, as these cookies are best enjoyed chilled.

FAQs

1. Can I use milk chocolate instead of semisweet chocolate?

Yes, milk chocolate can be used, but it will make the cookies sweeter and less rich than using semisweet and dark chocolate.

2. Can I use other types of marshmallows?

You can use regular white mini marshmallows, but rainbow marshmallows add extra color and fun to the cookies.

3. Can I make these cookies without pretzels?

If you’re not a fan of pretzels, you can substitute with crushed graham crackers, rice krispies, or even shredded coconut for a different texture.

4. How do I prevent the logs from getting too soft?

Make sure to chill the logs long enough for them to firm up before slicing. If they’re too soft after the first chill, you can freeze them for a little while before slicing.

5. Can I make these without the nuts?

Yes, you can make these cookies without the nuts if you prefer, though the texture and flavor will be different.

6. How long do these cookies last?

These cookies can be stored for up to 3 weeks in the refrigerator, or longer if frozen.

7. Can I use salted pretzels instead of unsalted?

Yes, salted pretzels work great and enhance the salty-sweet combination of these cookies.

8. Can I add more chocolate to the recipe?

You can absolutely add more chocolate if you like your treats extra chocolatey. Just make sure to maintain the right consistency when mixing.

9. Can I make these without chilling them?

The chilling process is important for the cookies to firm up and hold their shape. If you skip it, they might not set properly.

10. Can I use different types of marshmallows?

Yes, any type of mini marshmallows will work in this recipe, but rainbow marshmallows make it more fun and colorful.

Conclusion

Salted Pretzel Church Window Cookies are the perfect balance of sweet, salty, and rich chocolate flavors. They’re an easy, no-bake treat that can be customized with your favorite ingredients, and they store well for later indulgence. Whether you’re making them for a holiday, a party, or a fun family treat, these cookies are sure to impress!

Salted Pretzel Church Window Cookies

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Salted Pretzel Church Window Cookies are a no-bake treat that combines sweet chocolate, salty pretzels, roasted mixed nuts, and chewy marshmallows. Chilled and sliced into bite-sized pieces, these cookies are the perfect mix of crunchy, chewy, and rich flavors.

Author: Amy
Prep Time: 25 minutes
Cook Time: undefined
Total Time: 4 hours 50 minutes
Yield: 44 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

2 ¼ cups salted roasted mixed nuts

½ cup butter

1 cup semisweet chocolate chips

1 cup dark chocolate chips

5 cups rainbow miniature marshmallows

1 ½ cups pretzels, crushed

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Instructions

Prepare the nuts: Coarsely chop 1 ½ cups of mixed nuts, finely chop the remaining ¾ cup.
Melt the chocolate: In a double boiler or heat-safe bowl, melt butter, semisweet chocolate chips, and dark chocolate chips. Stir occasionally until smooth. Remove from heat and cool for 10 minutes, stirring occasionally.
Add marshmallows and coarsely chopped nuts: Stir marshmallows and coarsely chopped nuts into the melted chocolate mixture until evenly coated.
Form the logs: Place two 15×18-inch parchment paper pieces on a flat surface. Spoon half of the chocolate mixture onto each piece, shaping each into a 12-inch log using parchment or a silicone spatula.
Chill the logs: Wrap the logs in parchment and chill for 15-20 minutes until firm on the outside but soft inside.
Prepare the pretzel coating: Mix finely chopped nuts and crushed pretzels in a small bowl. Place two more parchment paper pieces on the surface, sprinkling each with half of the pretzel mixture.
Coat the logs: Roll the chilled logs in the pretzel mixture, pressing gently to coat. Wrap tightly in parchment and chill for at least 4 hours or overnight.
Slice and store: Once firm, slice logs into ½-inch pieces. Trim any uneven ends.
Store: Layer cookies in an airtight container between waxed paper and store in the fridge for up to 3 weeks.