CATHEDRAL WINDOW HOLIDAY BARS 1 c. butter or margarine, softened 1 c. brown sugar, packed 2 eggs 2 c. 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 by 9 by 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 marshmallows and pecans. Spread over cookie base. Refrigerate for 2 hours (at least), cut into 2 by 1 1/2-inch bars. Store, covered with aluminum foil, in refrigerator. Makes 32 bars.
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