I found this recipe on http://www.bettycrocker.com.  I made them for our neighbors the Baldwins but kept a few for us to try and they are divine!

cookie base:

1 (1 pound, 1.5 ounce) pouch Betty Crocker double chocolate chunk cookie mix (I’ll confess here that I used a Krusteaz chocolate chunk cookie mix, the kind in a box, and it worked just fine)

1/4 cup oil

2 tablespoons water

1 egg

filling:

1 (8 oz) package cream cheese, softened

1/2 cup sugar

1/4 cup butter, softened

2 tablespoons flour

1 teaspoon vanilla

1 egg

1/4 cup chopped pecans (I used walnuts)

1 cup semisweet chocolate chips

1 1/2 cups miniature marshmallows

frosting:

1/2 cup butter

1/4 cup unsweetened baking cocoa

1/3 milk

3 cups powdered sugar

1 teaspoon vanilla

1 cup chopped pecans (or walnuts)

1  Heat oven to 350.  Spray bottom and sides of 13 x 9″ pan with Pam.

2  In large bowl, stir cookie base ingredients until soft dough forms.  Press dough in bottom of pan.  Set aside.

3  Beat cream cheese, sugar, 1/4 cup butter, flour, vanilla and egg on medium until smooth.  Stir in nuts.  Spread over cookie base.  Sprinkle with chocolate chips.

4  Bake 26 – 28 minutes or until filling is set.  Sprinkle evenly with marshmallows.  Bake 2 minutes longer.

5  Melt 1/2 cup butter over medium heat.  Stir in cocoa and milk.  Heat to boiling, stirring constantly.  Remove from heat.  With wire whisk, gradually stir in powdered sugar until well blended.  Stir in 1 teaspoon vanilla and 1 cup nuts.  Immediately pour over marshmallows, spreading gently to cover.  Cool 30 minutes.

6  Refrigerate about 2 hours or until chilled.  Cut into bars.  Store covered in refrigerator.