Cathedral Window Bars

Name: Cathedral Window Bars
Ingredients: 1 cup (225 ml) butter or margarine, softened; 1 cup (225 ml) packed brown sugar; 2 eggs; 2 cups (475 ml) all-purpose flour; 1/2 tsp (2 ml). salt; 1 cup (225 ml) chocolate chips; 1/2 cup (125 ml) butter or margarine; 2 cups (475 ml) powdered sugar; 2 eggs, slightly beaten; 1 package colored miniature marshmallows; 1 cup (225 ml) chopped pecans

11 ingredients

10 steps

Ingredients

1 cup (225 ml) butter or margarine, softened
1 cup (225 ml) packed brown sugar
2 eggs
2 cups (475 ml) all-purpose flour
1/2 tsp (2 ml). salt
1 cup (225 ml) chocolate chips
1/2 cup (125 ml) butter or margarine
2 cups (475 ml) powdered sugar
2 eggs, slightly beaten
1 package colored miniature marshmallows
1 cup (225 ml) chopped pecans

Directions

1

Heat oven to 350 degrees (175 C.).
2

Mix 1 cup (225 ml) butter, brown sugar and 2 eggs; stir in flour and salt.
3

Press in ungreased oblong pan, 13x9x2 inches.
4

Bake 25 minutes; cool.
5

Heat chocolate chips and 1/2 cup (125 ml) butter over low heat, stirring constantly, until chocolate is melted; remove from heat.
6

Stir in powdered sugar and 2 eggs; beat until smooth.
7

Stir in marshmallows and pecans.
8

Spread over cookie base.
9

Refrigerate at least 2 hours.
10

Cut into bars, about 2 x 1 1/2 inches.