1 c. butter
1 c. packed brown sugar
1 egg
2 tsp. vanilla
2 c. all-purpose flour
3 tbsp. semisweet chocolate pieces, melted and cooled
1/4 c. semisweet chocolate pieces
1/4 c. tiny marshmallows
1/4 c. chopped walnuts or pecans
1/3 c. creamy peanut butter
1/3 c. coarsely chopped candy-coated milk chocolate pieces
1/4 c. seedless red raspberry preserves
1/4 c. coarsely chopped almonds
1/4 c. milk chocolate pieces
1/4 c. coconut
1/4 c. caramel ice cream topping

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until fluffy. Add egg and vanilla. Beat well. Stir in flour. Transfer half of the mixture (about 1 1/4 cups) to a 15 x 10 x 1 inch baking pan. Pat dough evenly into half the pan crosswise.

Stir melted chocolate into the remaining batter. Pat chocolate dough into the remaining half of the pan.

Bake in a 350 degree oven for 15 minutes. Remove from oven.

Sprinkle half of the chocolate crust with the 1/4 cup semisweet chocolate pieces; let stand for 1 to 2 minutes. When softened, spread chocolate pieces evenly over half of the chocolate crust. Sprinkle marshmallows and walnuts or pecans over the melted chocolate; press lightly.

Carefully spread peanut butter over the remaining chocolate crust. Sprinkle with chopped candy-coated chocolate pieces. Press candy into peanut butter.

Spread the raspberry preserves over half of the plain dough crust. Sprinkle preserves with almonds.

Sprinkle milk chocolate pieces and coconut on remaining plain crust. Drizzle caramel ice-cream topping over chocolate pieces and coconut.

Bake in a 350 degree oven for 5 minutes more. Cool in the pan on a wire rack for 10 minutes. Cut into small squares. Leave in pan and cool completely on the wire rack. Makes 48.