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Bake-Off® Contest 23, 1972
Leesburg, Georgia

Rocky Road Fudge Bars

These winning chocolate bars feature marshmallows and a rich chocolate icing.

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(24)
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  • prep time 25 min
  • total time 2 hr 10 min
  • ingredients 23
  • servings 48
 

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 nuts
1
(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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease and flour 13x9-inch pan. 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.
  • 1 Heat oven to 350°F. Grease and flour 13x9-inch pan. 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
170
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3g,
3%
),
Cholesterol
20mg
20%;
Sodium
75mg
75%;
Total Carbohydrate
21g
21%
(Dietary Fiber
1g
1%
  Sugars
17g
17%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.