1 c. butter
1 c. packed brown sugar
1 egg
2 tsp. vanilla
2 c. flour
3 tbsp. semi-sweet chocolate pieces, melted

1/4 c. tiny marshmallows 1/4 c. chopped walnuts or pecans 1/3 c. creamy peanut butter 1/3 c. coarsely chopped M&M'S® 1/4 c. seedless red raspberry preserves 1/4 c. coarsely chopped almonds 1/4 c. milk chocolate pieces 1/4 c. coconut 1/2 c. caramel ice cream topping

In a large mixing bowl, beat butter with an electric mixer 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 pan. Pat dough into half the pan cross- wise. Stir in melted chocolate to the remaining batter. Pat chocolate dough into the other 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 semi-sweet chocolate pieces; let stand for 1 to 2 minutes. When soft, 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 M&M'S®. Press candy into peanut butter. Spread raspberry preserves over half of the plain dough crust. Sprinkle preserves with almonds. Sprinkle milk chocolate pieces and coconut over the remaining crust.

Drizzle caramel topping over milk chocolate pieces and coconut. Bake in 350 degree oven for 5 minutes more. Cool in the pan on a wire rack for 10 minute.s Cut into small squares. Leave in pan and cool completely on the wire rack.