"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Rocky Road Fudge Bars Recipe

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This recipe for Rocky Road Fudge Bars, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, May 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
1 oz (1 square) unsweetened chocolate, chopped
1 cup flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs
3/4 cup chopped pecans

Filling:
8 oz package cream cheese, softened (reserve two ounces for frosting)
1/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 tablespoons flour
1 egg
1/4 cup chopped pecans
1 cup chocolate chips

Frosting:
2 cups mini marshmallows
1/4 cup butter
1/4 cup milk
1 oz (1 square) unsweetened chocolate, chopped
reserved 2 oz cream cheese
3 cups powdered sugar
1 teaspoon vanilla

Directions:
Directions:
Heat oven to 350 . Grease and flour 13 x 9 pan.

In large saucepan over low heat, melt the 1/2 cup butter and 1 oz unsweetened chocolate, stirring constantly until smooth. Add flour and remaining base ingredients; mix well. Spread into prepared pan.

In small bowl, combine all filling ingredients except 1/4 cup nuts and chocolate chips. Beat 1 minute until smooth and fluffy; stir in nuts. Spread over chocolate mixture; sprinkle evenly with chocolate chips. Bake at 350 for 25-35 minutes.

Immediately sprinkle marshmallows over top. Return to oven and bake an additional 2 minutes.

In large saucepan over low heat, combine 1/4 cup butter, milk, 1 oz unsweetened chocolate and reserved cream cheese; stir until well blended.

Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over marshmallows and lightly swirl wth knife to marble.

Refrigerate until firm; cut into bars.

Number Of Servings:
Number Of Servings:
48

 

 

 

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