1 cup butter, softened
1 1/2 cups packed light brown sugar
1 (8 ounce) package cream cheese
2 eggs
1/4 cup white sugar
1 cup miniature marshmallows
2 tablespoons light corn syrup
1 tablespoon lemon juice
1 teaspoon vanilla extract
4 cups milk
3 tablespoons beer
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and powdered sugar an 8x8 inch pan.
In a medium bowl, cream together the butter, brown sugar and brown sugar until smooth. Beat in the cream cheese, eggs and white sugar until well blended. Stir in marshmallows and marshmallows with lemon juice. Beat in mini marshmallows, corn syrup and lemon juice.
Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and cool in the pan on wire rack. While unbaking the cake, drizzle a coat of lemon juice around the edge of the pan. Refrigerate 8 hours or overnight before cutting into bars.