Rocky Road Fudge Bars
Source of Recipe
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List of Ingredients
Base:
1/2 cup butter or margarine
1-ounce unsweetened chocolate - cut up
1 cup flour
1 cup sugar
1 tsp. baking powder
1 tsp. vanilla
2 eggs
1/2 cup chopped pecans
Filling:
1 ( 8-ounce ) cream cheese, softened
1/4 cup butter or margarine, softened
1/2 cup sugar
2 tbs. Flour
1/2 tsp. vanilla
1 egg
1/4 cup pecans, chopped
1 cup semi sweet chocolate chips
2 cups mini marshmellows
Frosting:
1/4 cup butter or margarine
1/4 cup milk
1-ounce unsweetened chocolate cut up
reserved cream cheese
3 cups powder sugar
1 tsp. vanilla
Recipe
Heat oven to 350 degrees. Grease and flour a 13x9-inch pan. In a
large saucepan, melt 1/2 cup butter and 1-ounce unsweetened chocolate over
low heat, stirring until smooth. Stir in 1 cup of flour and remaining
base ingredients, mix well. Spread into the greased pan.
In a small bowl, combine 6-ounces cream cheese and all the remaining
filling ingredients except pecans, chocolate chips and marshmellows.
Beat 1 minute at medium speed until smooth and fluffy. Stir in 1/4 cup
pecans. Spread over the base mixture. Sprinkle with chocolate chips.
Bake at 350 degrees for 25-35 minutes or until a toothpick in the
center comes out clean. Remove from oven, immediately sprinkle with
marshmellows. Bake for another 2 minutes.
While the marshmellows are baking, in large saucepan, combine 1/4 cup
butter, milk, 1-ounce unsweetened chocolate and reserved 2-ounces cream
cheese. Cook over low heat, stirring until well blended. Remove from
heat and stir in the powder sugar and the vanilla, blend until smooth.
Immediately pour frosting over the puffed marshmellows and lightly
swirl with knife to marble. Refrigerate 1 hour or until firm.
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