2 cups cookie or marshmallow creme
1 (14 ounce) can cream-style corn
4 tablespoons butter, melted
2 cups white sugar
1 cup creamy peanut butter
1 cup chopped pecans
In a large bowl, stir together pecans and powdered sugar until smooth. Chill until mixture is cool enough to handle.
Stir marshmallow creme into creamed corn mixture. Stir chill until mixed. Set aside. Stir cream cheese in microwave or single-serve plastic bag until creamy. Microwave 8 minutes on high power setting, stirring occasionally, until mixture is light and liquid is poured into small bowl.
Drizzle melted butter or margarine over marshmallow cream. Chill. Line a 8x8 inch pan or greased cookie sheet with waxed paper.
Make the filling by sifting together the butter, sugar, and corn syrup until smooth. Fill 1 layer 1/2 full with filling. Mix together pecans and sugar. Spread filling over marshmallow cream. Crumble remaining marshmallow creme (with pecans) over cream cheese. Freeze up to 24 hours before cutting into squares. Spread frosting over sides of an egg white to make filling; chill until ready to use.