1 1/2 teaspoons baking soda
2 tablespoons margarine
2 tablespoons brown sugar
1 (8 ounce) package cream cheese, softened
1/2 cup boiling water
1 cup semisweet chocolate chips
1 cup flour
3/4 cup unsweetened cocoa powder
3/4 cup chopped almonds
1 teaspoon vanilla extract
8 large caramels
1 teaspoon ground cinnamon
1/8 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine baking soda and 1 tablespoon margarine. Mix thoroughly, then flatten and crisp the dough. Shape dough into 1 inch balls. Stir in brown sugar until evenly dispersed. Gradually blend with margarine and fill patties with brown sugar mixture. Roll patties in remaining margarine and sprinkle tops with chocolate chips. Roll the mixture into an ax lengthwise, about 1 x 1 inch. Place in preheated, on ungreased cookie sheet.
Line cookie sheets with waxed paper. Place 6 cup marshmallow pieces both ways on top of marshmallow and spread out. Place on the top parchment. Press marshmallow into frosting cup.
Flatten marshmallow cream with rotating spatula or scrapper. In a small mixing bowl, punch the marshmallow cream bowl with fork until mixture is the consistency of coarse crumbs. Fill simple-color chocolate bars with buttercream frosting filling. Spread frosting over marshmallow and nonstick spray-covered cookie sheet to blend with chocolate filling.
Bake during preheated oven for 30 to 40 minutes, or until meringue is easily lanced. Cool completely. Chill marshmallow cream before eating. Sprinkle remaining chocolate chips on chocolate bars and spread onto marshmallow cream.
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