This recipe came from a Christmas Cookie Exchange and we started making it to have a big variety for the holiday season. This is a special cookie that provides color to your cookie tray. This recipe only makes 32 bars so you will need to make a couple of batches if you want these for entertaining.
Even though these are mostly made at Christmas, they can be made for Easter with spring colored marshmallows.
- 1 cup butter softened
- 1 cup brown sugar (packed)
- 2 eggs
- ½ tsp. Salt
- 2 cups flour (all purpose)
- 2 bars of sweet cooking chocolate
- ½ cup butter
- 2 cups powdered sugar
- 1 pkg. Colored miniature marshmallows
- 1 cup chopped pecans (you can substitute walnuts for economy)
How to Mix and Bake
Heat oven to 350 degrees.
Mix 1 cup butter, the brown sugar and two eggs.
Stir in flour and salt.
Press into ungreased oblong pan, 13 x 9 by 2 inches.
Bake 25 min., cool.
Heat chocolate and one half cup butter in 3 quart saucepan over low heat, stirring constantly until chocolate is melted; remove from heat.
Stir in powdered sugar and two eggs; beat until smooth.
Stir in marshmallows and pecans. Spread over cookie base.
Refrigerate at least 2 hours.
Cut into bars, about 2 x 1 and half inches.
Store covered with aluminum foil in refrigerator.
Jf you use self-rising flour, omit the salt.
To make these cookies in advance, you can store them in square keepers lined with wax paper.
Put wax paper between the layers and then you can these cookies for a longer period of time before serving.
Remember to let you cookies come to room temperature before serving.