3/4 c. butter
1 1/2 oz. (1 1/2 sq.) unsweetened chocolate
1 1/2 c. flour
1 1/2 c. sugar
1 1/2 tsp. baking powder
2 tsp. vanilla
3 eggs
1 c. chopped pecans

FILLING:

8 oz. pkg. cream cheese, softened
1/4 c. butter, softened
1/2 c. sugar
2 tbsp. flour
1/2 tsp. vanilla
1/2 tsp. almond extract
1 egg
1 c. semi-sweet chocolate chips
2 c. miniature marshmallows

FROSTING:

1 lb. box powdered sugar
6 tbsp. milk
1 tsp. vanilla
1/2 c. butter
4 tbsp. cocoa powder

Heat oven to 350 degrees. Grease a 10x15 (jelly roll) inch pan. Melt 3/4 cup butter and 1 1/2 ounce chocolate, stirring until well blended. In bowl, combine the chocolate mixture and remaining base ingredients; mix well. Spread in prepared pan.

In small bowl, combine all filling ingredients except chocolate chips and marshmallows. Beat 1 minute until smooth and fluffy. Spread over chocolate mixture, sprinkle evenly with chocolate chips. Bake at 350 degrees 25 to 30 minutes or until toothpick inserted in center comes out clean.

Immediately sprinkle marshmallows over top. Return to oven and bake an additional 2 minutes. In small mixing bowl combine the 1 pound box powdered sugar, 6 tablespoons milk and 1 teaspoon vanilla. Melt together the 1/2 cup (1 stick) butter and 4 tablespoons cocoa. Stir until smooth. Beat the powdered sugar/milk mixture until smooth and add chocolate mixture. Beat until smooth and glossy. Immediately pour frosting over marshmallows and lightly swirl to marble with a knife. Refrigerate until firm; cut into bars.