Rocky Road Fudge Bars

Photo by Sherryl C.

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

48

bars

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

48

servings

Ingredients

  • Base:

  • 1/2

    cup margarine or butter

  • 1

    oz. unsweetened chocolate, chopped

  • 1

    cup Pillsbury BEST® All Purpose or Unbleached Flour

  • 1

    cup sugar

  • 1

    teaspoon baking powder

  • 1

    teaspoon vanilla

  • 2

    eggs

  • 3/4

    cup chopped nuts

  • Filling:

  • 1

    (8-oz.) pkg. cream cheese, softened, reserving 2 oz. for frosting

  • 1/4

    cup margarine or butter, softened

  • 1/2

    cup sugar

  • 2

    tablespoons Pillsbury BEST® All Purpose or Unbleached Flour

  • 1/2

    teaspoon vanilla

  • 1

    egg

  • 1/4

    cup chopped nuts1 (6-oz.) pkg.

  • (1 cup) semisweet chocolate chips

  • 2

    cups miniature marshmallows

  • Frosting:

  • 1/4

    cup margarine or butter

  • 1/4

    cup milk

  • 1

    oz. unsweetened chocolate, cut up

  • Reserved cream cheese

  • 3

    cups powdered sugar

  • 1

    teaspoon vanilla

  • NOTE: YOU MAY SUBSTITUTE 3 TBSP. UNSWEETENED COCOA POWDER AND 1 TBSP. MARGARINE OR BUTTER FOR EACH OUNCE OF UNSWEETENED CHOCOLATE.

Directions

Heat oven to 350°F. Grease and flour 13x9-inch pan. 1. In large saucepan, melt 1/2 cup margarine and 1 oz. unsweetened chocolate over low heat, stirring until smooth. Remove from heat. Lightly spoon flour into measuring cup; level off. Stir in 1 cup flour and all remaining base ingredients; mix well. Spread in greased and floured pan. 2 In small bowl, combine 6 oz. of the cream cheese, 1/4 cup margarine, 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon vanilla and 1 egg; beat 1 minute at medium speed until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate mixture; sprinkle evenly with chocolate chips. 3 Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes. 4 While marshmallows are baking, in large saucepan, combine 1/4 cup margarine, milk, 1 oz. unsweetened chocolate and reserved 2 oz. cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.

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