A great recipe for exchange

Rocky Road Fudge Bars
My friend Sara sent this to me and it looks delicious!!! This recipe looks really long, but it goes together quickly and makes some of the most wonderful bar cookies ever.

INGREDIENTS:
1/2 cup butter
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
8 oz. pkg. cream cheese, softened, reserving 2 oz. for frosting
1/4 cup butter, softened
1/2 cup sugar
2 Tbsp. flour
1/2 tsp. vanilla
1 egg
1/4 cup chopped nuts
1 cup semisweet chocolate chips
2 cups miniature marshmallows
1/4 cup butter
1/4 cup milk
1 oz. unsweetened chocolate, chopped
Reserved 2 oz. cream cheese
3 cups powdered sugar
1 tsp. vanilla

PREPARATION:
Preheat oven to 350 degrees F. Grease and flour 13x9-inch pan and set aside. In large saucepan, melt 1/2 cup butter and 1 oz. unsweetened chocolate over low heat, stirring until completed melted and smooth. Remove from heat. Stir in 1 cup flour, 1 cup sugar, 1 tsp. baking powder, 1 tsp vanilla, 2 eggs, and 3/4 cup chopped nuts; mix well. Spread in prepared pan.
In small bowl, combine 6 oz. of the cream cheese, 1/4 cup butter, 1/2 cup sugar, 2 Tbsp. flour, 1/2 tsp. vanilla and 1 egg; beat 1 minute at medium speed until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate base in pan; sprinkle with chocolate chips.
Bake at 350 degrees F for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven and immediately sprinkle bars with marshmallows. Return bars to oven; bake an additional 2 minutes.
While marshmallows are baking, in large saucepan, combine 1/4 cup butter, 1/4 cup 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 tsp. vanilla until smooth. Remove bars from oven and immediately pour frosting over puffed marshmallows. Lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Store in refrigerator.