Stained Glass Holiday Bars

1 cup butter or margarine, softened
1 cup brown sugar, packed
2 eggs
2 cups all-purpose flour
2 (4 ounce) bars sweet cooking chocolate
1/2 cup butter or margarine
2 cups confectioners' sugar
2 eggs, slightly beaten
1 (10 1/2 ounce) package colored miniature marshmallows
1 cup chopped pecans

Heat oven to 350 degrees F.

Mix the 1 cup butter, brown sugar and stir in flour. Press into an  ungreased 13 x 9 x 2-inch pan. Bake for 25 minutes and cool.

Melt chocolate and the 1/2 cup butter in a 3-quart saucepan over low heat (or in microwave), stirring constantly until melted. Remove from heat. Stir in confectioners' sugar and eggs. Beat until smooth. Stir in marshmallows and pecans. Spread over cookie base. Refrigerate for at least 2 hours.

Cut into 2 x 1 1/2-inch bars. Store covered with aluminum foil in refrigerator. Makes 32 bars.

Candied Cherry Holiday Bars:
Use white marshmallows instead of colored. Add 1 cup each whole red and green candied cherries.

Peanutty Holiday Bars:
Use white marshmallows instead of colored and 2 cups salted peanuts for pecans.