3 Ingredient Cathedral Windows Recipes

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.

Steps:

• Melt chips in the microwave.
• Remove from microwave & let cool a few minutes before adding marshmallows. Stir.
• Divide onto 3 pieces of wax paper.
• Roll up without touching the chocolate.
• Twist ends and freeze.
• When frozen cut into slices.

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:

• 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.