Sunday, January 24, 2010
Rocky Road Fudge Bars
Category: Bar Cookies
Yield: 48 bars
1/2 c margarine or butter
1 oz. unsweetened chocolate, chopped
1 c flour
1 c sugar
1 t baking powder
1 t vanilla
3/4 c chopped nuts
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 flour
1/2 t vanilla
1/4 c chopped nuts
1 c semisweet chocolate chips
2 c miniature marshmallows
1/4 c margarine or butter
1/4 c milk
1 oz unsweetened chocolate - cut up
2 oz Reserved cream cheese
3 c powdered sugar
1 t vanilla
Heat oven to 350°F. Grease and flour 13x9-inch pan.
In large saucepan, melt 1/2 c margarine and 1 oz. unsweetened chocolate over low heat, stirring until smooth.
Remove from heat. Stir in 1 c 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 c margarine, 1/2 c sugar, 2 T flour, 1/2 t vanilla and 1 egg;
beat 1 minute at medium speed until smooth and fluffy. Stir in 1/4 c nuts.
Spread over chocolate mixture; sprinkle evenly with chocolate chips.
Bake at 350°F. 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 c 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 t 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.
Nutritional facts (daily value): Calories 7180kcal; Protein 70g (141%); Total Fat 358g (551%)(Sat. 133g (666%)); Chol. 887mg (296%); Carb. 987g (329%); Fiber 23g (92%); Sugars 811g; Calcium 808mg (81%); Iron 28mg (155%)