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Rocky Road Fudge Bars

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Rate this recipe 4.8/5 (13 Votes)
Rocky Road Fudge Bars 1 Picture

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.

Details

Servings 48
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

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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