PINK PEPPERMINT DESSERT

1C butter, softened
2 C powdered sugar
4 oz melted, unsweetened chocolate, cooled
6 eggs
1 C chopped nuts
2 C chilled whipping cream
2 drops red food coloring
1 C crushed peppermint candies
2 C miniature marshmallows

Beat butter, sugar, chocolate and eggs in small mixer bowl until light and fluffy. Stir in nuts. Spread evenly over 9x13 ungreased pan. In chilled bowl beat whipping cream until stiff. Stir in food coloring. Fold peppermint candies and marshmallows. Spoon whipped cream mixture over chocolate mixture and spread evenly. Refrigerate at least 12 hours before serving.