1/2 c. butter
1 oz. unsweetened chocolate (1 sq.)
1 c. sugar
1 c. Pillsbury Best all purpose or unbleached flour
1/2 c. chopped nuts
1 tsp. baking powder
1 tsp. vanilla
2 eggs

FILLING:

8 oz. pkg. cream cheese, softened, reserve 2 oz. for frosting
1/4 c. butter, softened
1/2 c. sugar
2 tbsp. flour
1 egg
1/2 tsp. vanilla

FROSTING:

2 c. miniature marshmallows
1/3 c. butter
2 oz. unsweetened chocolate (2 sq.)
1/3 c. milk
Reserved 2 oz. cream cheese
4 c. powdered sugar
1 tsp. vanilla

Heat oven to 350 degrees. Grease lightly flour 13 x 9 inch pan. In large saucepan, melt butter and chocolate over low heat. Lightly spoon flour into measuring cup; level off. Stir in remaining base ingredients; mix well. Spread in prepared pan. In small bowl, combine all filling ingredients. Beat 1 minute at medium speed until smooth and fluffy. Spread over chocolate mixture. Bake at 350 degrees for 25-35 minutes or until toothpick inserted in center comes out clean. Sprinkle with marshmallows and bake 2 minutes longer.

Meanwhile, in large saucepan, melt 1/3 cup butter, 2 ounces chocolate, milk, and reserved cream cheese over low heat. Remove from heat. Add powdered sugar and vanilla; blend well. Immediately pour over marshmallows and swirl together. Chill until firm; cut into bars. Store in refrigerator. 36 bars.