Rocky Road Fudge Bars

(61)
  25 reviews
  • 25 min prep time
  • 2 hr 10 min total time
  • 23 ingredients
  • 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 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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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