Recipe For Rocky Road Fudge Bars


I still vividly remember the first time my mom made Rocky Road Fudge bars. I was in 4th grade. Oh how I loved these. I even tried to eat the leftovers for breakfast….but mom nixed that idea in the bud.

The last time I had these, I was in high school. That is decades ago. I figured it was time to introduce them to my own family. Never ones to pass up ooey gooey chocolate, the bars went like hot cakes into happy bellies.

I didn’t have the recipe, so I went looking for it in blogs and cookbooks. I learned that the original recipe was a Pillsbury Bake-Off winner. I have discovered that so many classic, delicious desserts started that way. I found the recipe in one of my Bake-Off collection books and then I found another slightly different version in a Kraft cookbook. I combined them both and they turned out delicious.

These bars are a fudge brownie baked with a cream cheese layer topped with chocolate chips and marshmallow and then frosted with a chocolate glaze .

1. Info for Rocky Road Fudge Bars

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Rocky Road Fudge Bars

  • ⅔ cup cocoa
  • 2 cups sugar
  • 3 eggs
  • 1 cup flour
  • 2 tsp vanilla
  • 8 ounces cream cheese, divided
  • 1 egg
  • ⅓ cup sugar
  • 2 Tbsp flour
  • 2 cups mini marshmallows
  • 1 square unsweetened chocolate
  • 3 Tbsp butter
  • 3½ cups powdered sugar

3. Directions:

  1. In a glass bowl, melt butter in microwave (one minute, stir, one minute more should do it).
  2. Add 2 cups sugar and cocoa, stir well.
  3. Add the 3 eggs, stir.
  4. Add the 1 cup flour, stir, add the 2 tsp vanilla, stir.
  5. Pour into a well greased 9 X 13 pan.
  6. Wipe out the bowl or get a new one.
  7. Beat 6 ounces of cream cheese with 1 egg, ¼ cup softened butter, ⅓ cup sugar, 2 tbsp flour and ½ tsp vanilla until smooth.
  8. Spread over the top of the brownie batter, taking care to keep the brownie separate from the cheese layer.
  9. Bake 350 degrees for 30-35 minutes or until a toothpick comes out of the middle clean.
  10. Remove from oven and sprinkle with chocolate chips and then marshmallows while the brownies are hot.
  11. Let cool on the counter.
  12. Make the chocolate icing by melting the remaining 2 ounces of cream cheese in a saucepan with 1 square unsweetened chocolate and 3 Tbsp butter on medium low heat.
  13. Stir often to prevent scorching.
  14. When melted and smooth, add the powdered sugar and beat until smooth with a hand mixer.
  15. Add the last ½ tsp vanilla.
  16. Pour the icing over the marshmallows.
  17. Keep bars in the refrigerator.

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