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CATHEDRAL WINDOW HOLIDAY BARS




Source of Recipe


Internet


List of Ingredients




1 c. butter or margarine,
softened
1 c. brown sugar, packed
2 eggs
2 c. Gold Medal flour
2 (4 oz.) bars sweet cooking
chocolate
1/2 c. butter or margarine
2 c. powdered sugar
2 eggs, slightly beaten
1 (10 1/2 oz.) pkg. colored
miniature marshmallows
1 c. chopped pecans

Heat oven to 350 degrees. Mix 1 cup butter, brown sugar and
stir in flour. Press in ungreased oblong pan (13 x 9 x
2-inch). Bake for 25 minutes and cool. Melt chocolate and 1/2
cup butter in 3 quart saucepan over low heat (or in microwave),
stir constantly until melted. Remove from heat. Stir in
powdered sugar and 2 eggs. Beat until smooth. Stir in marsh-
mallows and pecans. Spread over cookie base. Refrigerate for
2 hours (at least), cut into 2 x 1 1/2-inch bars. Store with
aluminum foil in refrigerator. Makes 32 bars.
Candied Cherry Holiday Bars: Use white marshmallows
instead of colored. Add 1 cup each whole red and green candied
cherries.
Peanutty Holiday Bars: Use white marshmallows instead
of colored and 2 cups salted peanuts for pecans.



Recipe