Cathedral Windows Recipes

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.

Steps:

• Melt margarine and chocolate chips, combining well; cool slightly. Add nuts and marshmallows; mix well.
• On a piece of waxed paper, place some of the coconut.
• Shape 1/3 of chocolate mixture into log about 2-inches in diameter; roll in coconut to coat.
• Wrap in waxed paper.
• Repeat with remaining 2/3s for a total of 3 logs.
• Chill overnight or place in ziploc bag and freeze.
• When ready to use, slice about 1/2-inch thick.

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.