Cathedral Window Holiday Bars - cooking recipe

Ingredients
    1 cup butter
    1 cup packed brown sugar
    2 eggs
    2 cups all-purpose flour
    1/2 teaspoon salt
    8 (1 ounce) squares German sweet chocolate
    1/2 cup butter
    2 cups confectioners' sugar
    2 eggs
    1 (10.5 ounce) package rainbow colored miniature marshmallows
    1 cup chopped pecans
Preparation
    Preheat oven to 350 degrees F (180 degrees C).
    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.
    Bake for 25 minutes. Let cool.
    Heat chocolate and 1/2 cup butter over low heat, stirring constantly until melted. Remove from heat.
    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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