My friend Tamiel introduced me to these Rocky Road Fudge Bars recipe over 4 years ago. We had both just given birth to our 4th child, and we liked to treat ourselves to delicious lunches, while watching Cake Boss together. She was in the middle of whipping this up when I got there, and my first glance, I wasn’t overly excited because I don’t LOVE marshmallows and I don’t prefer too much chocolate in my treats–too rich for me. Once she finished them and they chilled, I did the most gracious thing I could think of, and offered a nibble (they did start to look pretty appealing). Then I took another bite, then a bigger bite, then had seconds…and thirds. I was in heaven. The dense, texture, deliciousness has become one of my most favorite desserts to make.
My 4 year old helped me whip these up yesterday. She cracked the eggs, stirred the flour, and measured the sugar. I was so excited to eat them! Sadly, I wish the pictures did them justice. I wasn’t too happy with my brain when I was trying to style them for the perfect picture shot (like Averie does with her dessert bars)–so that the world would see the image and fall in love with them. But, alas, I feel I missed the mark on doing these babies justice, but I’m sharing what I’ve got anyway. TRUST me when I say–GIVE IT A TRY!
The cream cheese is the perfect blend with the chocolate chip/pecan infusion, and the marshmallows and stuffed in the middle, so not as marshmallow-y as they would be on top.
They are delicious all year round, but would make a fun gift to give neighbors this holiday season!
- Base
- ½ cup butter 1 stick
- 1 oz. 1 square unsweetened chocolate
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 eggs
- 1 cup chopped nuts I used pecans
- Filling
- 1 8oz pkg. cream cheese, softened, reserving 2 oz. for frosting
- ¼ cupbutter softened
- ½ cup sugar
- 2 tablespoons four
- ½ teaspoon vanilla
- 1 egg
- 1.5 cups semi-sweet chocolate chips
- Frosting
- 2 cup mini marshmallows
- ¼ cup margarine or butter
- ¼ cup milk
- 1 oz. 1 square unsweetened chocolate, cut up
- 2 oz. reserved cream cheese
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla
- Heat oven to 350 F. Grease 13×9 inch pan. In microwave bowl, melt ½ cup butter and 1 oz. unsweetened chocolate 30-60 seconds, stirring until smooth.
- Spoon flour into measuring cup. Add 1 cup flour and remaining base ingredients; mix well. Spread into greased dish.
- In small bowl, combine all filling ingredients except chocolate chips. Beat 1 minute at medium speed until smooth and fluffy. Spread over chocolate mixture; sprinkle evenly with chocolate chips.
- Bake at a 350* F for 25 to 35 minutes until toothpick inserted in center comes out clean. Immediately sprinkle marshmallows over top. Return to oven and bake an additional 2 minutes.
- Meanwhile, in another glass dish, combine ¼ cup margarine, milk, 1 oz. unsweetened chocolate and reserved 2 oz. cream cheese; heat and stir until well blended. Stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over marshmallows and lightly swirl with knife to marble. Refrigerate until firm; cut into bars.
I hope you try them and love them as much as I do!!
If you like this, you might also like my Cream Cheese Chocolate Chips Cupcakes or Fudgy Vanilla Brownies.
