Baking My Way: Rocky Road Fudge Bars

I don't normally like recipes that have so many steps because when I bake I usually don't have a lot of time or patience but that's another thing I'm trying to work on with this project- take my time, and follow the steps exactly and just relax and bake. It's working out pretty well so far and I enjoyed making this. And wow, do these taste good! I've had rocky road ice cream before and didn't like it but I think that's because it wasn't pieces of the bar in chocolate ice cream (which I'm going to do because I now have an ice cream maker!!!) and I've had other people's rocky road and wasn't a huge fan but I LOVE this recipe and will most defiantly be baking this again!!


This bar gets a 5 out of 5 from me! It's now one of my favorites!

INGREDIENTS

Base

1/2 cup margarine or butter

1 oz. unsweetened chocolate, chopped

1 cup 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

• 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.
• 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.
• 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.
• 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.

Recipe Source