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Cathedral Window Holiday Bars

By: Gerry Burns

"A cookie base with colored marshmallows and chocolate."

Rate/Review | Read Reviews (1)

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 dozen

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

Directions

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.