Hi Everyone,
I'm making these today for a cookie swap. I hope everyone enjoys them.
----- Original Message -----
From: <[email protected]>
To: <[email protected]>; <[email protected]>;
<[email protected]>
Sent: Sunday, December 04, 2011 12:31 PM
Subject: Recipe From Kathy Huff!
This recipe was sent to you by Kathy Huff ([email protected]) from
the database at www.cookbooks.com.
CATHEDRAL WINDOW HOLIDAY BARS
1 c. butter or margarine,
softened
1 c. brown sugar, packed
2 eggs
2 c. Gold Medal flour
2 (4 oz.) bars sweet cooking
chocolate
1/2 c. butter or margarine
2 c. powdered sugar
2 eggs, slightly beaten
1 (10 1/2 oz.) pkg. colored
miniature marshmallows
1 c. chopped pecans
Heat oven to 350 degrees. Mix 1 cup butter, brown sugar and
stir in flour. Press in ungreased oblong pan (13 x 9 x
2-inch). Bake for 25 minutes and cool. Melt chocolate and 1/2
cup butter in 3 quart saucepan over low heat (or in microwave),
stir constantly until melted. Remove from heat. Stir in
powdered sugar and 2 eggs. Beat until smooth. Stir in marsh-
mallows and pecans. Spread over cookie base. Refrigerate for
2 hours (at least), cut into 2 x 1 1/2-inch bars. Store with
aluminum foil in refrigerator. Makes 32 bars.
Candied Cherry Holiday Bars: Use white marshmallows
instead of colored. Add 1 cup each whole red and green candied
cherries.
Peanutty Holiday Bars: Use white marshmallows instead
of colored and 2 cups salted peanuts for pecans.
This is a recipe from our database at Cookbooks On/Line!
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Accuracy is believed to be good, but is not guaranteed. This recipe
posting is intended for personal use only. You can print a copy for
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