Cathedral Window Bars

• 1 cup (225 ml) butter or margarine, softened
• 1 cup (225 ml) packed brown sugar
• 2 eggs
• 2 cups (475 ml) all-purpose flour
• 1/2 tsp (2 ml). salt
• 1 cup (225 ml) chocolate chips
• 1/2 cup (125 ml) butter or margarine
• 2 cups (475 ml) powdered sugar
• 2 eggs, slightly beaten
• 1 package colored miniature marshmallows
• 1 cup (225 ml) chopped pecans

1. Heat oven to 350 degrees (175 C.).
2. Mix 1 cup (225 ml) butter, brown sugar and 2 eggs; stir in flour and salt.
3. Press in ungreased oblong pan, 13x9x2 inches.
4. Bake 25 minutes; cool.
5. Heat chocolate chips and 1/2 cup (125 ml) butter over low heat, stirring constantly, until chocolate is melted; remove from heat.
6. Stir in powdered sugar and 2 eggs; beat until smooth.
7. Stir in marshmallows and pecans.
8. Spread over cookie base.
9. Refrigerate at least 2 hours.
10. Cut into bars, about 2 x 1 1/2 inches.

butter, brown sugar, eggs, flour, salt, chocolate chips, butter, powdered sugar, eggs, colored miniature, pecans

Taken from online-cookbook.com/goto/cook/rpage/000F2B (may not work)