Rocky Road Fudge Bars

Base
1/2	cup margarine or butter
1	oz. unsweetened chocolate, chopped
1	cup Pillsbury BEST® All Purpose or Unbleached Flour
1	cup sugar
1	teaspoon baking powder
1	teaspoon vanilla
2	eggs
3/4	cup chopped nuts
Filling
1	(8-oz.) pkg. cream cheese, softened, reserving 2 oz. for frosting
1/4	cup margarine or butter, softened
1/2	cup sugar
2	tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
1/2	teaspoon vanilla
1	egg
1/4	cup chopped nuts
1	(6-oz.) pkg. (1 cup) semisweet chocolate chips
2	cups miniature marshmallows
Frosting
1/4	cup margarine or butter
1/4	cup milk
1	oz. unsweetened chocolate, cut up
	Reserved cream cheese
3	cups powdered sugar
1	teaspoon vanilla

* Heat oven to 350°F. Grease and flour 13x9-inch pan. In large saucepan, melt 1/2 cup margarine and 1 oz. unsweetened chocolate over low heat, stirring until smooth. Remove from heat. Lightly spoon flour into measuring cup; level off. Stir in 1 cup flour and all remaining base ingredients; mix well. Spread in greased and floured pan. In small bowl, combine 6 oz. of the cream cheese, 1/4 cup margarine, 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon vanilla and 1 egg; beat 1 minute at medium speed until smooth and fluffy. Stir in 1/4 cup 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. 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 margarine, milk, 1 oz. unsweetened chocolate and reserved 2 oz. cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator. While marshmallows are baking, in large saucepan, combine 1/4 cup .

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