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Ingredients:

1/2 cup margarine or butter
1 ounce unsweetened baking chocolate , cut up
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
3/4 cup chopped nuts
1 (8-ounce) package cream cheese , softened, reserving 2 oz. for frosting
1/4 cup margarine or butter, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1 egg
1/4 cup chopped nuts
1 (6-ounce) package (1 cup) semisweet chocolate chips
2 cups miniature marshmallows
1/4 cup margarine or butter
1/4 cup milk
1 ounce unsweetened baking chocolate , cut up
2 ounces reserved cream cheese
3 cups powdered sugar , sifted
1 teaspoon vanilla extract

Heat oven to 350°F. Grease and flour 13 x 9-inch pan. In large saucepan, melt 1/2 cup margarine and 1 oz. unsweetened chocolate over low heat, stirring until smooth. Stir in 1 cup flour and remaining base ingredients mix well. Spread into greased and floured pan.

In small bowl, combine all filling ingredients except 1/4 cup nuts and chocolate chips. Beat 1 minute at medium speed until smooth and fluffy stir in nuts. Spread over chocolate mixture sprinkle evenly with chocolate chips.

Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle marshmallows over top. Bake at 350°F. for an additional 2 minutes.

Meanwhile, in large saucepan over low heat, combine 1/4 cup margarine, milk, 1 oz. unsweetened chocolate and reserved 2 oz. cream cheese stir until well blended. Remove from heat stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over marshmallows and lightly swirl with knife to marble. Refrigerate until firm cut into bars. Store in refrigerator.

HIGH ALTITUDE - Above 3,500 feet: No change.


From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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