Billy Currington's Rocky Road Fudge Bars
Source of Recipe
Internet
List of Ingredients
Base
1/2 cup butter
1 oz. unsweetened chocolate, cut up
1 cup all purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs
3/4 cup chopped nuts
Filling
1 (8oz) pkg cream cheese, softened, reserving 2 oz. for frosting
1/4 cup butter, softened
1/2 cup sugar
2 tablespoons all purpose flour
1/2 teaspoon vanilla
1 egg
1/4 cup chopped nuts
1 (6 oz.) pkg. semi-sweet chocolate chips
2 cups miniature marshmallows
Frosting
1/4 cup butter
1/4 cup milk
1 oz. unsweetened chocolate, cut up
Reserved cream cheese
3 cups powdered sugar
1 teaspoon vanilla Recipe
Heat oven to 350 degrees F. Grease and flour 13 x 9 pan. In large saucepan, melt 1/2 cup butter 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 butter, 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon vanilla and 1 egg; beat for 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 degrees for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marchmallows. Return to oven; bake an additional 2 minutes.
While marshmallows are baking, in large saucepan, combine 1/4 cup butter, 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.
Yield: 48 bars
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