Cathedral Windows Recipes
CATHEDRAL WINDOWS II
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
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
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
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
3 INGREDIENT CATHEDRAL WINDOWS
These are super simple to make & the kids love them - I know I did when I was young. Its a lot like fudge, but you get bright colors from the mini marshmallows. Got this recipe from a coworker of my mom's. Haven't made it in years, but thought I'd share it so I don't lose it.
Provided by michaelandstephanie
Categories Candy
Time 15m
Yield 36 slices, 36 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 106, Fat 5.3, SaturatedFat 2, Sodium 40.6, Carbohydrate 16, Fiber 0.6, Sugar 12.2, Protein 0.6
CATHEDRAL WINDOW HOLIDAY BARS
A cookie base with colored marshmallows and chocolate.
Provided by Gerry Burns
Categories Desserts Cookies Bar Cookie Recipes
Yield 12
Number Of Ingredients 11
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 WINDOW COOKIES
Received this recipe from my mom a long time ago. She knows my passion for chocolate. It's chocolate, nuts and coconut at its best.
Provided by Iron Bloomers
Categories Candy
Time 5m
Yield 3 dozen
Number Of Ingredients 5
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.
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