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–+ servings
Cathedral Windows Bars
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.
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Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 3 hours
Total Time 3 hours 55 minutes
Course Snack
Cuisine American
Servings 22 bars
Calories 235 kcal

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
Keyword chocolate, christmas dessert, holiday bars, marshmallows, pecans, refrigerator bars, vintage recipe, whole wheat
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