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Cathedral Window Holiday Bars

Submitted by Helen Martell, Montague

Cookie base:
1 cup margarine
1 cup brown sugar
2 eggs
2 cups flour
1/2 tsp. salt

Cream margarine, brown sugar and eggs until light and fluffy. Add flour and salt and beat until smooth. Spread in un­greased 13x9x2­inch pan. Bake at 350 F for 25 minutes. Cool completely.

2 4­oz. pkgs. sweet chocolate
1/2 cup margarine
2 cups confectioners sugar
2 eggs, slightly beaten
10 oz. miniature marshmallows
1 cup chopped pecans or walnuts

Melt margarine and chocolate in 3­qt. saucepan, stirring constantly until smooth. Remove from heat. Stir in confectioners sugar and eggs. Beat until smooth. Fold in marshmallows and nuts. Spread over cookie base. Chill 2 hours. Store covered in refrigerator. Cut into 32 bars.

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