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Cathedral Window Bars

Cathedral Window Bars recipe
photo by:kraft
These delectable bar cookies are made with a buttery baked crust spread with a fluffy chocolate topping laced with pecans and mini marshmallows.
25 min
3 hr 40 min
3 dozen bars or 36 servings, 1 bar each
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What You Need

cups  (2-1/2 sticks) butter or margarine, divided
cups  powdered sugar, divided
cups  flour
pkg.  (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, broken into pieces
cup  cholesterol-free egg product
pkg.  (10-1/2 oz.) JET-PUFFED Miniature Marshmallows
cup  chopped PLANTERS Pecans

Make It

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.

Kraft Kitchens Tips

Easy Cleanup
Line baking pan with foil before using for easy cleanup.
Substitute any PLANTERS Nuts for the pecans.
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