"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Rocky Road Fudge Bars Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Rocky Road Fudge Bars, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Ankrum - Human Resources
Added: Friday, September 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Base:
1/2 c. margarine or butter
1 oz. unsweetened chocolate, chopped
1 c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. vanilla
2 eggs
3/4 c. chopped nuts
Filling:
1 (8-oz.) pkg. cream cheese, softened, reserving 2 oz. for frosting
1/4 c. margarine or butter, softened
1/2 c. sugar
2 T.all purpose flour
1/2 tsp. vanilla
1 egg
1/4 c. chopped nuts
1 (6-oz.) pkg. (1 c.) semisweet chocolate chips
2 c. miniature marshmallows
Frosting:
1/4 c. margarine or butter
1/4 c. milk
1 oz. unsweetened chocolate, cut up
reserved cream cheese
3 c. powdered sugar
1 tsp. vanilla

Directions:
Directions:
Heat oven to 350F. 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 350F. 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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

112W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!