Cathedral Window Bars Recipes

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CATHEDRAL WINDOWS II



Cathedral Windows II image

Easy and colorful cookies that resemble stained glass windows. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by Crystal

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 12

Number Of Ingredients 6

¼ cup butter
2 cups semisweet chocolate chips
2 eggs, beaten
1 (10.5 ounce) package rainbow colored miniature marshmallows
1 cup chopped pecans
⅓ cup confectioners' sugar for decoration

Steps:

  • Melt together the butter and chocolate chips in the top of a double boiler or in the microwave. Stir to blend, then stir in the eggs, colored marshmallows and pecans.
  • Pour the mixture into a 9x5 inch loaf pan, lined with foil. Dust with powdered sugar and refrigerate until firm.
  • Remove chilled dough from loaf pan, remove the foil, and slice into 1/4 inch slices.

Nutrition Facts : Calories 333.6 calories, Carbohydrate 42.2 g, Cholesterol 41.2 mg, Fat 19.7 g, Fiber 2.5 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 61.6 mg, Sugar 33.1 g

CATHEDRAL WINDOW BARS



Cathedral Window Bars image

These delectable bar cookies are made with a buttery baked crust spread with a fluffy chocolate topping laced with pecans and mini marshmallows.

Provided by My Food and Family

Categories     Recipes

Time 3h40m

Yield Makes 3 dozen bars or 36 servings, 1 bar each.

Number Of Ingredients 7

1-1/4 cups (2-1/2 sticks) butter or margarine, divided
2-3/4 cups powdered sugar, divided
1-1/2 cups flour
2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, broken into pieces
1/2 cup cholesterol-free egg product
1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows
1 cup chopped pecans

Steps:

  • 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.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CATHEDRAL WINDOW HOLIDAY BARS



Cathedral Window Holiday Bars image

A cookie base with colored marshmallows and chocolate.

Provided by Gerry Burns

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 12

Number Of Ingredients 11

1 cup butter
1 cup packed brown sugar
2 eggs
2 cups all-purpose flour
½ teaspoon salt
8 (1 ounce) squares German sweet chocolate
½ cup butter
2 cups confectioners' sugar
2 eggs
1 (10.5 ounce) package rainbow colored miniature marshmallows
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Mix 1 cup butter, 1 cup brown sugar and 2 eggs. Stir in 2 cups flour and 1/2 teaspoon salt. Press in ungreased 9 x 13 pan.
  • Bake for 25 minutes. Let cool.
  • Heat chocolate and 1/2 cup butter over low heat, stirring constantly until melted. Remove from heat.
  • Stir in 2 cups powdered sugar and 2 eggs. Beat until smooth. Stir in marshmallows and pecans. Spread mixture over cookie-base. Refrigerate 2 hours. Cut into bars.

Nutrition Facts : Calories 685.5 calories, Carbohydrate 86.2 g, Cholesterol 123 mg, Fat 37.9 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 19.5 g, Sodium 312 mg, Sugar 61.6 g

CATHEDRAL COOKIES



Cathedral Cookies image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 24 servings

Number Of Ingredients 5

1 stick butter, cubed
One 24-ounce bag semisweet chocolate morsels
1 egg
One 16-ounce bag multi-colored mini marshmallows
1 cup finely chopped walnuts

Steps:

  • In a medium saucepan set over very low heat, melt the butter and chocolate. Remove from the heat and cool completely, 5 to 10 minutes. Add the egg and mix well. Add the marshmallows and mix until completely incorporated, then add the nuts and mix, making sure everything is coated in chocolate.
  • Spoon about 1/2 cup of the mixture onto a sheet of parchment paper, and use the paper to roll into a log. Repeat for the remaining mixture, about 4 logs total.
  • Wrap the each log in foil and freeze until firm, at least 1 hour or up to overnight.
  • When ready to eat, cut into 6 pieces while still frozen. Place the cookies on a serving dish to thaw for 15 to 20 minutes before serving.

CATHEDRAL WINDOW COOKIES



Cathedral Window Cookies image

From her kitchen in Meriden, Connecticut, Diane Sequist shares this treat that's bound to become a family favorite. "These cookies are great for bake sales and holidays," she writes. "Kids of all ages love the colorful mini marshmallows, chocolate and chopped nuts."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4-1/2 dozen.

Number Of Ingredients 4

1 package (10-1/2 ounces) pastel marshmallows
1 cup chopped walnuts, optional
2 cups semisweet chocolate chips
1/2 cup butter, cubed

Steps:

  • Place marshmallows and nuts if desired in a large bowl; set aside. In a heavy saucepan, melt chocolate chips and butter over medium-low heat. Pour over marshmallow mixture and mix well. Cover and refrigerate for 1 hour, stirring occasionally., Shape marshmallow mixture into a 12-in. roll; wrap in waxed paper. Refrigerate for 4 hours or until firm. Unwrap and cut into 3/8-in. slices; cut slices in half.

Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 20mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

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