1/2 c. butter
1 sq. (1 oz.) unsweetened chocolate
1 c. sugar
1 c. flour
1/2 to 1 c. chopped nuts
1 tsp. baking powder
1 tsp. vanilla
2 eggs

FILLING:

8 oz. pkg. cream cheese, softened (reserve 2 ounces for frosting)
1/2 c. sugar
2 tbsp. flour
1/4 c. butter or magarine, softened
1 egg
1/2 tsp. vanilla
1/4 c. chopped nuts
6 oz. pkg. (1 c.) semisweet chocolate pieces, if desired

FROSTING:

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

Preheat oven to 350 degrees. Grease and flour 13 x 9 inch pan. Lightly spoon flour into cup to measure; level off flour. In large saucepan, over low heat, melt 1/2 cup butter and one ounce chocolate. Add remaining bar ingredients. Mix well. Spread in prepared pan. In small bowl, combine 6 ounces cream cheese with next five filling ingredients. Blend until smooth and fluffy. Stir in nuts.

Spread over chocolate mixture. If desired, sprinkle with chocolate pieces. Bake at 350 degrees for 25 to 35 minutes until toothpick inserted in center comes out clean. Sprinkle with marshmallows and bake two minutes longer.

In large saucepan, over low heat, melt 1/4 cup butter, one ounce chocolate, remaining two ounces cream cheese and milk. Stir in powdered sugar and vanilla until smooth. Immediately pour over marshmallows and swirl together. Store in refrigerator. Makes about three dozen bars. (If using self rising flour, omit baking powder.)