Rocky Road Fudge Bars

½ cup butter
¼ cup semi sweet chocolate chips
1 cup all purpose flour
1 cup white sugar
1 tsp. baking powder
1 tsp. vanilla
2 eggs, beaten
¾ cup chopped nuts (your choice)


6 oz cream cheese

1/4 cup butter

1/2 cup white sugar

2 tbsps. all purpose flour

1/2 tsp. vanilla

1 egg

1/4 cup chopped nuts

1 cup semi sweet chocolate chips

Fudge Frosting

2 cups mini marshmallows

1/4 cup butter

1/4 cup milk

2 tbsps. semi sweet chocolate chips

2 oz. cream cheese

3 cups icing sugar

1 tsp. vanilla

Preheat oven to 350F. Grease a 9” x 13” baking pan and line with parchment paper. For base, in a large saucepan, melt butter and chocolate chips over low heat, stirring often until smooth. Remove from heat, stir in sugar and vanilla. Whisk in beaten eggs while constantly stirring batter. Add flour and baking powder and stir until fully combined. Stir in nuts. Spread into prepared pan.

For filling, in a medium mixer bowl, combine 6 oz. of the cream cheese, butter and sugar. Beat until smooth. Add in flour, vanilla and egg. Beat 1 minute at medium speed until smooth and fluffy. Stir in nuts. Spread over chocolate mixture. Sprinkle chocolate chips evenly over filling. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Immediately spread marshmallows over top. Bake for an additional 4 minutes.

While bars bake, prepare frosting. In a large saucepan, over low heat, combine butter, chocolate chips and
2 oz. cream cheese. Stir until well blended. Remove from heat and mix in milk, icing sugar and vanilla until smooth. Dollop frosting over warm marshmallows and lightly spread & swirl with a knife to marble. Refrigerate until firm. Use parchment to lift squares out of pan to easily cut into squares. Store in refrigerator or freeze.

Option: Melt 1/3 cup chocolate wafers and drizzle over squares.

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