Cathedral Window Bars

• 1-1/4 cups (2-1/2 sticks) butter or margarine, divided
• 2-3/4 cups powdered sugar, divided
• 1-1/2 cups flour
• 2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, broken into pieces
• 1/2 cup cholesterol-free egg product
• 1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows
• 1 cup chopped PLANTERS Pecans

1. Preheat oven to 350F.
2. Place 3/4 cup of the butter and 3/4 cup of the sugar in small bowl of electric mixer.
3. Beat on medium speed until light and fluffy.
4. Add flour; mix well.
5. Press firmly onto bottom of 13x9-inch baking pan.
6. Bake 12 to 15 minutes or until golden brown; cool.
7. Place chocolate and remaining 1/2 cup butter in large saucepan; cook on low heat until chocolate is completely melted, stirring constantly.
8. Remove from heat.
9. Add egg product and remaining 2 cups powdered sugar; stir until well blended.
10. Add marshmallows and pecans; mix well.
11. Spread over crust.
12. Refrigerate several hours or until chilled.
13. Cut into 36 bars to serve.
14. Store in tightly covered container in refrigerator.

butter, powdered sugar, flour, s sweet chocolate, cholesterolfree egg, jetpuffed miniature marshmallows, pecans

Taken from www.kraftrecipes.com/recipes/cathedral-window-bars-54359.aspx (may not work)