Recipe courtesy of Angela McRae

Joan Chandler, secretary of the fine arts department at the then-West Georgia College, shared this recipe with me in the mid-eighties. It was tasty, easy and -- if you could find those multicolored mini-marshmallows -- colorful. One year I made these for the office Christmas luncheon but was dismayed that I hadn’t found any of the pastel mini-marshmallows. You can’t have stained glass windows that are white! I was bemoaning this fact when my very practical co-worker Carol Vaughn said I should just call them "Snowflakes." So there you go: They’re Stained Glass Windows when you find the colorful marshmallows, Snowflakes when you don’t. (But always delicious.) -- Angela

1 stick margarine
1 (12-ounce) package semi-sweet chocolate chips
1 cup pecans
1 bag multicolored mini-marshmallows
Coconut

Melt margarine and chocolate chips. Let cool. Then stir in nuts and marshmallows. On two lengths of waxed paper, roll halves of the mixture in coconut. Make sure the rolls are very firm and compact, then twist ends of the waxed paper "logs" really tight and refrigerate them for a few hours. Once firm, cut into slices. Yields about 4 dozen slices.