1/2 c. butter
1 sq. (1 oz.) unsweetened chocolate or 1 env. premelted unsweetened baking chocolate flavor
1 c. sugar
1 c. Pillsbury's Best all-purpose or unbleached 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 oz. for frosting)
1/2 c. sugar
2 tbsp. flour
1/4 c. butter, softened
1 egg
1/2 tsp. vanilla
1/4 c. chopped nuts
6 oz. pkg. (1 c.) semi-sweet chocolate chips, if desired

FROSTING:

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

Heat oven to 350 degrees. Grease (not oil) and flour 13 x 9 inch pan. In large saucepan over low heat, melt 1/2 cup butter and 1 square chocolate. (Lightly spoon flour into measuring cup; level off.) Add remaining bar ingredients; mix well. Spread in prepared pan.

In small bowl, combine 6 ounces cream cheese with next 5 filling ingredients. Beat 1 minute at medium speed until smooth and fluffy; stir in nuts. Spread over chocolate mixture. Sprinkle with chocolate chips. Bake at 350 degrees for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; sprinkle with marshmallows. Bake 2 minutes longer.

In large saucepan, over low heat, melt 1/4 cup butter, 1 square chocolate, remaining 2 ounces cream cheese and milk. Stir in powdered sugar and vanilla until smooth. Immediately pour over marshmallows and swirl together. Cool; cut into bars. Store in refrigerator. 3 to 4 dozen bars. TIP: Self-rising flour not recommended.