Cathedral Window Holiday Bars are a festive, colorful dessert perfect for Christmas and holiday gatherings. Featuring a chewy cookie base topped with a chocolate-marshmallow mixture and crunchy pecans, these bars are both visually stunning and delicious. The bright pops of colored miniature marshmallows create a stained-glass effect, making them an eye-catching treat on any dessert table. This classic recipe combines rich chocolate, sweet marshmallows, and nutty crunch, striking the perfect balance of textures and flavors that has made it a seasonal favorite for decades.
Ingredients
For the Cookie Base:
- 1 cup butter ( or margarine, softened)
- 1 cup brown sugar (packed)
- 2 eggs
- 2 cups whole wheat flour
- ½ tsp salt
For the Topping:
- 2 bars sweet cooking chocolate (4 oz each)
- ½ cup butter ( or margarine)
- 2 cups powdered sugar
- 2 eggs (slightly beaten)
- 10 ½ oz colored miniature marshmallows
- 1 cup pecans (chopped )
Instructions
Step 1: Prepare the Cookie Base
- Preheat oven to 350°F (177°C).
- Cream together 1 cup butter and brown sugar until light and fluffy.
- Beat in 2 eggs.
- Stir in flour and salt until fully incorporated.
- Press the dough evenly into a 13x9x2-inch baking pan.
- Bake for 25 minutes, then allow to cool completely.
Step 2: Make the Chocolate Topping
- In a saucepan, melt ½ cup butter with chocolate bars over low heat, stirring constantly until smooth.
- Remove from heat and whisk in powd235ered sugar and 2 beaten eggs until smooth.
- Stir in marshmallows and pecans.29
Step 3: Assemble the Bars3
- Spread the chocolate-marshmallow mixture evenly over the cooled cookie base.13
- Chill for at least 2 hours or until firm.6
- Step 4: Serve
- Cut into 22 bars and enjoy!
Tips
- Chill thoroughly (minimum 3 hours) for the cleanest slices and best texture.
- Use parchment in the pan for easy lifting and clean cuts.
- For Candied Cherry Holiday Bars, replace pecans with whole red & green candied cherries and use white miniature marshmallows.
- For Peanutty Holiday Bars, substitute white miniature marshmallows and use salted peanuts instead of pecans.
- Toast pecans lightly before mixing for deeper nut flavor.
- Cut with a hot knife (wiped between cuts) to keep marshmallows and chocolate neat.
- Use semisweet or bittersweet chocolate to reduce overall sweetness.
- Freeze well-wrapped bars for up to 2 to 3 months for make-ahead holiday trays.
- Add a few drops of vanilla to the chocolate mixture for extra aroma.
Nutrition
Calories: 235kcalCarbohydrates: 29gProtein: 3gFat: 21.5gSaturated Fat: 11.2gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 6.8gTrans Fat: 0.5gCholesterol: 32mgSodium: 85mgPotassium: 105mgFiber: 1gSugar: 21gVitamin A: 180IUCalcium: 28mgIron: 1mg
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