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Rocky Road Fudge Bars

(62)

26 reviews

25 min prep time
2 hr 10 min total time
23 ingredients
48 servings

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

Bake-Off® Contest 23, 1972

Mary Wilson

Leesburg, Georgia

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar

Calories: 170
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 3g 15%
Cholesterol: 20mg; 7%
Sodium: 75mg; 3%
Total Carbohydrate: 21g; 7%
Dietary Fiber 1g 4% Sugars 17g
Protein: 2g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 2%; 2%

Exchanges:

1 Starch; 1/2 Fruit; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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