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In a large bowl mix the chocolate chips, marshmallow creme, and nuts. Add the evaporated milk, sugar, margarine, and salt to a medium saucepan. Heat to boiling, stirring constantly. Continue boiling for 5 minutes. Don't stop stirring. Pour over chips and marshmallow mixture. Mix well until the chips have melted. Place in greased 9x9 inch pan. Chill thoroughly.
Put cream cheese in a small microwave-safe bowl. Microwave for 15 to 25 seconds on HIGH (100%) or until the cream cheese has softened. Add 2 ounces of condensed milk and the vanilla. Mix until mixture is smooth and let sit.
In a large microwave-safe bowl put the remaining condensed milk, chocolate pieces, and butter. Microwave at MEDIUM (50%) for 2 to 3 1/2 minutes or until mixture is smooth and glossy when stirred. Mix in the pistachio nuts.
Spread the mixture evenly into a 9x9-Inch greased cake pan. Drop the cream cheese mixture, one spoonful at a time, onto the chocolate. Swirl it lightly over the chocolate. Place in refrigerator until firm. Cut into pieces and store in the refrigerator. Place waxed paper between layers.
Mix evaporated milk, sugar and salt in a saucepan over low heat to boiling. Cook for 5 minutes stirring constantly. Remove from heat. Add marshmallows, chocolate, vanilla, and nuts, and stir until marshmallows melt. Pour into a 9 x 9 buttered pan and cool.
Mix together sugar, corn syrup, bitter chocolate, salt, and milk. Boil until syrup reaches 238 degrees F. or soft ball stage. Remove from heat. Add 3 tablespoons butter. Cool till lukewarm, and beat until creamy. Add 1/4 cup of nuts and pour into a buttered pan. Let cool and set. Cut into squares.
Over low heat, combine chips, butter, egg, and icing sugar. Stir until melted and slightly thick. Set aside to cool. Line an 8-Inch cake pan with whole graham wafers. Cover the cooled butterscotch mixture with the marshmallows. Pour over the graham wafers.
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