Base
3/4 cup butter
1/3 cup brown sugar, packed
1 1/2 cups all-purpose flour

Cream butter and sugar together. Stir in flour until mixture forms a ball. Press dough into 9 x 13-inch pan; prick all over with a fork. Bake at 325 degrees F for 30 minutes or until golden brown. Cool.

Marshmallow Topping
2 tablespoons unflavored gelatine
1/2 cup cold water
2 cups granulated sugar
1/2 cup warm water
1/2 cup red and green maraschino cherries,
    well drained on paper towel
1/2 cup toasted almonds, chopped
1 teaspoon almond extract

Soften gelatine in cold water.

In a saucepan, combine sugar and warm water and boil for two minutes. Dissolve gelatine in hot syrup. Beat with an electric beater until very stiff (until white marshmallow forms).

Halve the cherries and add with chopped almonds and almond extract. Pour over cooled base and dust with confectioners' sugar through a fine sieve. Cool thoroughly and cut into bars.