Ingredients:

BASE
1/2 cup marg or butter, softened
1 oz unsweetened chocolate, chopped
1 cup flour
1 cup sugar
1 tsp baking powder
1 tsp vanilla
2 eggs
 3/4 cup chopped nuts
OR
1 pkg brownie mix (Ghiradelli is best)

FILLING
1 8oz pkg cream cheese, softened (reserve 2 oz for frosting)
1/2 cup marg or butter, softened
1/2 cup sugar
 2 Tbsp flour
1/2 tsp vanilla
1 egg
1/4 chopped nuts
1 6 oz pkg (1 cup) semisweet choco chips
2 cups miniature marshmallows

FROSTING
1/4 cup marg or butter, softened
1/4 cup milk
1 oz unsweetened choco, cut up
3 cups powdered sugar
1 tsp vanilla
2 oz cream cheese
OR
Ganache (1 cup heavy cream/2 cups choco chips)

Procedure:

350, greased and floured 13x9 pan.

In pan melt 1/2 cup marg and  oz unsweetened choco over lot heat, stirring
until smooth.  Remove from heat.  Stir in 1 cup flour and all remaining base
ingredients, mix well.  Spread in prepared pan OR use brownie mix and spread
in prepared pan.

In small bowl, combine cream cheese, marg, sugar, flour, vanilla and egg;
beat 1 min on med; stir in nuts and spread over choc mixture; sprinkle
evenly with choco chips.
Bake for 25 to 35 mins or until toothpick inserted in center comes out
clean.  Remove from oven; immediately sprinkle with marshmallows. Return to
oven; bake an additional 2 minutes.

While marshmallows are baking in large saucepan, combine 1/4 cup marg, milk,
1 oz unsweetened choco and 2 oz cream cheese.  Cook over low heat, stirring
until well blended.  Remove from heat; stir in powdered sugar and 1 tsp
vanilla until smooth  OR prepare GANACHE - bring heavy cream to boil and
immediately add to bowl of choco chips; stir until smooth and continue with
recipe.  Immediately pour frosting over puffed marshmallows and lightly
swirl with knife to marble. Refrig 1 hour or until firm.  Cut into bars.
Store in refrig.