Cathedral Window Holiday Bars
Submitted by Helen Martell, Montague
1 cup margarine
1 cup brown sugar
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.