Cathedral Window Holiday Bars Recipe

Ingredients
<br>- 1 cup butter
<br>- 1 cup packed brown sugar
<br>- 2  eggs
<br>- 2 cups all-purpose flour
<br>- ½ teaspoon salt
<br>- 8 (1 ounce) squares German sweet chocolate
<br>- ½ cup butter
<br>- 2 cups confectioners' sugar
<br>- 2  eggs
<br>- 1 (10.5 ounce) package rainbow colored miniature marshmallows
<br>- 1 cup chopped pecans
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (180 degrees C).
<br>step 2: Mix 1 cup butter, 1 cup brown sugar and 2 eggs.  Stir in 2 cups flour and 1/2 teaspoon salt.  Press in ungreased 9 x 13 pan.
<br>step 3: Bake for 25 minutes.  Let cool.
<br>step 4: Heat chocolate and 1/2 cup butter over low heat, stirring constantly until melted.  Remove  from heat.
<br>step 5: Stir in 2 cups powdered sugar and 2 eggs.  Beat until smooth. Stir in marshmallows and pecans.  Spread mixture over cookie-base.  Refrigerate 2 hours. Cut into bars.
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Ingredients
- 1 cup butter
- 1 cup packed brown sugar
- 2 eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- 8 (1 ounce) squares German sweet chocolate
- ½ cup butter
- 2 cups confectioners' sugar
- 2 eggs
- 1 (10.5 ounce) package rainbow colored miniature marshmallows
- 1 cup chopped pecans

Directions
step 1: Preheat oven to 350 degrees F (180 degrees C).
step 2: Mix 1 cup butter, 1 cup brown sugar and 2 eggs. Stir in 2 cups flour and 1/2 teaspoon salt. Press in ungreased 9 x 13 pan.
step 3: Bake for 25 minutes. Let cool.
step 4: Heat chocolate and 1/2 cup butter over low heat, stirring constantly until melted. Remove from heat.
step 5: Stir in 2 cups powdered sugar and 2 eggs. Beat until smooth. Stir in marshmallows and pecans. Spread mixture over cookie-base. Refrigerate 2 hours. Cut into bars.

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