1 c. butter, softened
1 c. brown sugar, packed
2 eggs
2 c. all-purpose flour
1/2 tsp. salt
2 (4 oz.) bars sweet cooking chocolate
1/2 c. butter
2 c. powdered sugar
2 eggs, slightly beaten
1 (10 1/2 oz.) pkg. colored miniature marshmallows
1 c. chopped pecans

Heat oven to 350 degrees. Mix 1 cup butter, the brown sugar and 2 eggs; stir in flour and salt. Press in buttered oblong pan, 9x13x2 inches. Bake 25 minutes; cool.

Heat chocolate and 1/2 cup butter in 3-quart saucepan over low heat, stirring constantly, until chocolate is melted; remove from heat. Stir in powdered sugar and 2 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 1/2 inches. Store covered with aluminum foil in refrigerator. 32 bars.

NOTE: If using self-rising flour, omit salt. Unbleached flour can be used in this recipe.

CANDIED CHERRY HOLIDAY BARS:

Substitute white miniature marshmallows for the colored marshmallows. Stir in 1 cup whole red candied cherries and 1 cup whole green candied cherries with the pecans.