BAR:

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

FILLING:

8 oz. pkg. cream cheese, softened (reserve 2 oz. for Frosting)
1/2 c. sugar
2 tbsp. flour
1/2 tsp. vanilla
1/4 c. butter, softened
1 egg
1/4 c. chopped nuts
6 oz. pkg. (1 c.) semi-sweet chocolate pieces, if desired

FROSTING:

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

If using Pillsbury's Best self-rising flour, omit baking powder.

Preheat oven to 350 degrees. Grease and flour 13x9-inch pan. In large saucepan over low heat melt 1/2 cup butter and 1 ounce chocolate. Add remaining Bar ingredients. Mix well. Spread in prepared pan.

In small bowl, combine 6 ounces cream cheese with next 5 Filling ingredients. Blend until smooth and fluffy. Stir in nuts. Spread over chocolate mixture. Sprinkle with chocolate pieces. Bake 25-35 minutes or until toothpick inserted in center comes out clean. Sprinkle with marshmallows and bake 2 minutes longer.

In large saucepan over low heat, melt 1/4 cup butter, 1 ounce chocolate, remaining 2 ounces cream cheese and milk. Stir in powdered sugar and vanilla until smooth. Immediately pour over marshmallows and swirl together. Yield: about 3 dozen bars.