Fudgy Rocky Road Bars Recipes

ROCKY ROAD FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared pan.
• For the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread evenly over the first layer.
• Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.
• Begin to prepare the icing while the bars are in the oven. In a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.

ROCKY ROAD FUDGE BARS

Steps:

• In a medium-size saucepan over medium-high heat mix the sugar and milk together. Bring to a boil and cook for exactly 8 minutes (this registers as the soft ball stage on a candy thermometer, if you are using one).
• Remove the mixture from the heat and add the butter and marshmallow creme and stir until smooth. Add the chocolate and mix until melted (if the mixture looks "broken," beat with a wooden spoon or the paddle attachment of a stand mixer until smooth and fluid). Add in the marshmallows, peanuts, vanilla, and salt and mix until incorporated.
• Pour into a greased 9-inch square pan. Cool completely in the refrigerator before removing from the pan and cutting into squares, 3 to 4 hours.

FUDGY ROCKY ROAD BARS

Steps:

• Preheat oven to 375 degrees. Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow creme.
• In a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth. Pour chocolate mixture over marshmallow creme; working quickly, swirl together with a thin-bladed knife. Refrigerate until set, about 1 hour. Cut into 18 squares.

ROCKY ROAD BARS

Steps:

• Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches. Heat 1/2 cup of the chocolate chips and the butter in heavy 1-quart saucepan over low heat, stirring occasionally, until melted.
• Mix baking mix, sugar, vanilla, eggs and chocolate mixture; spread in pan. Bake 15 minutes.
• Sprinkle with marshmallows, nuts and remaining 1/2 cup chocolate chips. Bake 10 to 15 minutes or until marshmallows are light brown. Cool completely. Cut into about 2-inch squares.

FROSTED ROCKY ROAD BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In large bowl, stir together dry cake mix, butter, water, brown sugar and egg until well blended. Stir in nuts; spread in pan.
• Bake 20 minutes. Sprinkle with marshmallows. Bake 10 to 15 minutes longer or until marshmallows are puffed and golden. Sprinkle with candies.
• In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 6 rows by 4 rows. Store loosely covered.

ROCKY ROAD BARS

Steps:

• Preheat the oven to 350 degrees. Lightly grease and flour a 9x13-inch pan.
• To make the first layer: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Off heat, add the sugar, eggs, vanilla, flour, nuts, and baking powder and mix well. Press into the prepared pan and set aside.
• To make the second layer: Place the cream cheese, sugar, flour, butter, egg, and vanilla in the bowl of a mixer fitter with a paddle and mix until smooth and fluffy. Scrape down the sides of the bowl, add the nuts, mix to combine, and spread over the first layer. Sprinkle with the chocolate chips and transfer to the oven. Bake until slightly golden on the edges, about 20 to 25 minutes.
• Sprinkle the second layer with the marshmallows and return the pan to the oven until the marshmallows are just melted but not colored, about 3 minutes.
• To make the frosting: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Add the cream cheese and milk and mix until smooth. Add the confectioners' sugar and vanilla and mix until smooth. Immediately pour the frosting over the marshmallows and briefly swirl the two mixtures together. Cool in the pan and cut into 36 to 48 bars. Cover and refrigerate.

THE BEST ROCKY ROAD FUDGE

Steps:

• Line a 13 x 9 inch pan with foil, butter.
• In a sauce pan, cook sugar, butter and milk over medium heat, stirring constantly until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat.
• Stir in marshmallow creme and chocolate chips until smooth.
• Stir in walnuts and vanilla.
• Stir in marshmallows, do not melt.
• Quickly spread in pan, cool completely, refrigerate until firm.
• Using foil, lift fudge from pan, remove foil from fudge. With large knife, cut into squares. Store in refrigerator.

ROCKY ROAD FUDGE BARS

Steps:

• Heat oven to 350.
• Grease 9x13 pan.
• In large saucepan, melt butter and chocolate over low heat.
• Add remaining bar ingredients and spread into pan.
• In small bowl combine all the filling ingredients except for the nuts and chocolate chips.
• Beat one minute at medium speed and stir in the nuts.
• Spread over bar mixture.
• Sprinkle with chocolate chips.
• Bake at 350 for 25-35 minutes or until toothpick comes out clean.
• Sprinkle with Marshmallows and bake 2 minutes longer.
• Meanwhile in large saucepan, melt the remaining butter, chocolate and cream cheese and milk over low heat.
• Remove from heat and stir in powdered sugar and vanilla until smooth.
• Pour over marshmallows and swirl together.
• Chill until firm, cut into squares.