CATHEDRAL WINDOW BARS

Cathedral Window Bars image

These delectable bar cookies are made with a buttery baked crust spread with a fluffy chocolate topping laced with pecans and mini marshmallows.

Provided by My Food and Family

Categories Recipes

Time 3h40m

Yield Makes 3 dozen bars or 36 servings, 1 bar each.

Number Of Ingredients 7

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 pecans

Steps:

Preheat oven to 350°F. Place 3/4 cup of the butter and 3/4 cup of the sugar in small bowl of electric mixer. Beat on medium speed until light and fluffy. Add flour; mix well. Press firmly onto bottom of 13x9-inch baking pan. Bake 12 to 15 minutes or until golden brown; cool.
Place chocolate and remaining 1/2 cup butter in large saucepan; cook on low heat until chocolate is completely melted, stirring constantly. Remove from heat. Add egg product and remaining 2 cups powdered sugar; stir until well blended. Add marshmallows and pecans; mix well.
Spread over crust. Refrigerate several hours or until chilled. Cut into 36 bars to serve. Store in tightly covered container in refrigerator.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g