CRUST:

1/3 c. firmly packed brown sugar
1 tbsp. melted butter
1 tsp. vanilla extract
1/2 c. all-purpose flour
1/4 tsp. baking powder

TOPPING:

2 c. miniature marshmallows
3/4 c. chopped pecans
1 can confectioners' sugar
1/4 c. unsweetened cocoa
1 tbsp. melted butter
2-3 tbsp. boiling water

Preheat oven to 300 degrees. Grease and flour a 9 inch saucepan. In a small mixing bowl, beat together egg, sugar, butter and vanilla with an electric mixer until smooth. Scoop batter into prepared pan and spread in a thin even layer. Bake for 10 minutes. Remove from oven and place marshmallows and nuts on crust. Bake for 3 minutes more until marshmallows are soft but not melted.

Meanwhile, in a small bowl, stir together confectioners' sugar, cocoa, butter and 2 tablespoons of water until smooth. Add remaining water, if necessary to make a pourable glaze. Drizzle glaze over hot marshmallows leaving some marshmallows and nuts uncovered. Cool completely on a wire rack. Cut into 1 1/2 in squares. Makes 36 bars.