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Cathedral Window Bars

  • 3servings
  • 220minutes
  • 200calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/4 cups (2-1/2 sticks) butter or margarine , divided

  2. 2-3/4 cups powdered sugar , divided

  3. 1-1/2 cups flour

  4. 2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate , broken into pieces

  5. 1/2 cup cholesterol-free egg product

  6. 1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows

  7. 1 cup chopped PLANTERS Pecans

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. SPREAD over crust. Refrigerate several hours or until chilled. Cut into 36 bars to serve. Store in tightly covered container in refrigerator.

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