Cathedral Window Bars

Name: Cathedral Window Bars
Ingredients: 1-1/4 cups (2-1/2 sticks) butter or margarine, divided; 2-3/4 cups powdered sugar, divided; 1-1/2 cups flour; 2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, broken into pieces; 1/2 cup cholesterol-free egg product; 1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows; 1 cup chopped PLANTERS Pecans

7 ingredients

14 steps

Ingredients

1-1/4 cups (2-1/2 sticks) butter or margarine, divided
2-3/4 cups powdered sugar, divided
1-1/2 cups flour
2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, broken into pieces
1/2 cup cholesterol-free egg product
1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows
1 cup chopped PLANTERS Pecans

Directions

1

Preheat oven to 350F.
2

Place 3/4 cup of the butter and 3/4 cup of the sugar in small bowl of electric mixer.
3

Beat on medium speed until light and fluffy.
4

Add flour; mix well.
5

Press firmly onto bottom of 13x9-inch baking pan.
6

Bake 12 to 15 minutes or until golden brown; cool.
7

Place chocolate and remaining 1/2 cup butter in large saucepan; cook on low heat until chocolate is completely melted, stirring constantly.
8

Remove from heat.
9

Add egg product and remaining 2 cups powdered sugar; stir until well blended.
10

Add marshmallows and pecans; mix well.
11

Spread over crust.
12

Refrigerate several hours or until chilled.
13

Cut into 36 bars to serve.
14

Store in tightly covered container in refrigerator.