Mississippi Mud Bars

1 c. chopped pecans
1 c. butter
1/2 c. semisweet chocolate chips
2 c. sugar
1 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa powder.
4 large eggs
1 t. vanilla extract
3/4 t. salt
1 (10.5 oz.) bag miniature marshmallows

Frosting:
1/4 c. butter
2 1/2 T. unsweetened cocoa
2 1/2 T. milk
2 c. powdered sugar
1/2 t. vanilla extract

Preheat oven to 350*.  Place pecans on a baking sheet.  Place in a 350* oven for 4 minutes.  Remove from oven and set aside.  In a microwave safe dish, microwave butter and chocolate chips on HIGH 30 seconds. Stir and microwave another 30 seconds.  Stir until smooth.  Combine the chocolate mixture with the sugar, flour, cocoa, eggs, vanilla, and salt.  Stir until well combined.  Pour batter into a greased or parchment lined 15x10x1" jello-roll pan.  Bake at 350* for 20 minutes.  Remove from oven, and sprinkle evenly with miniature marshmallows; bake 4-6 minutes or until nice and puffy.  Remove from oven and sprinkle with pecans.  In a sauce pan, combine the butter, cocoa, and milk until combined.  Then cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.  Beat in powdered sugar and vanilla with an electric mixer until smooth.  Place frosting in a quart sized freezer bag.  Snip the corner with a pair of scissors and pipe over the bars.  Cut into bars and enjoy.