From "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1/2 cup butter (1 cube)
  • 1 ounce unsweetened chocolate
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup walnuts, chopped

  • 6 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup butter, room temperature
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup walnuts, chopped
  • 1 cup semi-sweet chocolate pieces
  • 2 cups miniature marshmallows

  • 1/4 cup butter (1/2 cube)
  • 1 ounce unsweetened chocolate
  • 2 ounces cream cheese
  • 1/4 cup milk
  • 1 pound powdered sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Grease and flour a 9 x 13-inch pan.

In a large saucepan over low heat, melt 1/2 cup of butter and unsweetened chocolate.  Remove from heat.

Add sugar, flour, baking powder and vanilla.  Mix well.  Beat in eggs.  Stir in chopped walnuts.  Spread in prepared pan.


In a small bowl, combine cream cheese with sugar, flour, butter, egg and vanilla.  Blend until smooth and fluffy.  Stir in 1/4 cup chopped walnuts.  Spread over chocolate mixture.  Sprinkle with semi-sweet chocolate.

Bake 25 to 30 minutes until toothpick inserted comes out clean.  Sprinkle with marshmallows and bake 2 minutes longer.


In a large sauce pan over low heat, melt butter, chocolate and cream cheese.  Stir in milk.  Whisk in powdered sugar and vanilla until smooth.  Immediately pour over marshmallows and swirl together with a knife.  Store bars in refrigerator.

YIELDS: 36 bars