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Cathedral Window Bars
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Serves/Makes:32 bars

  • 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
  • Heat oven to 350 degrees (175 C.).
  • Mix 1 cup (225 ml) butter, brown sugar and 2 eggs; stir in flour and salt.
  • Press in ungreased oblong pan, 13x9x2 inches.
  • Bake 25 minutes; cool.
  • Heat chocolate chips and 1/2 cup (125 ml) butter over low heat, stirring constantly, until chocolate is melted; remove from heat.
  • Stir in powdered sugar and 2 eggs; beat until smooth.
  • Stir in marshmallows and pecans.
  • Spread over cookie base.
  • Refrigerate at least 2 hours.
  • Cut into bars, about 2 x 1 1/2 inches.

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