1/2 c. butter
2 sq. unsweetened chocolate
1 c. all-purpose flour
1 c. sugar
1 tsp. salt
1 tsp. vanilla extract
2 eggs
1/2 c. walnuts, chopped
1/2 (6 oz.) pkg. semi-sweet chocolate pieces (1/2 c.)
2 tbsp. milk
30 lg. marshmallows

In 1 quart saucepan melt butter and chocolate squares. Remove from heat. Grease 13 x 9 inch baking pan; preheat oven to 350 degrees. Into large bowl, measure flour, sugar, salt, vanilla and eggs. Beat at low speed until blended, scraping bowl occasionally. With spoon, stir in nuts and chocolate mixture. Spread mixture in prepared pan. Bake 15 minutes.

Meanwhile, in small saucepan over low heat, melt chocolate pieces and milk. Remove from heat. Remove pan from oven; arrange marshmallows in rows on top of baked layer. Bake 5 minutes longer or until marshmallows are soft and puffed. Remove to wire rack. With metal spatula flatten marshmallows and spread evenly. Drizzle melted chocolate mixture over marshmallow layer. Cool on rack 30 minutes. Cover and refrigerate, until cold and top is firm, about 2 hours. When cold, cut and store in tightly covered container in refrigerator to use up within 3 days.