Rocky Road Fudge Bars
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Baking unsweetened chocolate square/1 envelope premelted unsweetened baking chocolate||1 Ounce (1 Square)|
|All purpose flour/Unbleached flour||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Chopped nuts||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Cream cheese package||8 Ounce, softened (Reserve 2 Ounce For Frosting)|
|Margarine/Butter||1⁄4 Cup (4 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Semi sweet chocolate chips||6 Ounce (1 Package)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Miniature marshmallows||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Baking unsweetened chocolate||1 Ounce|
|Powdered sugar||3 Cup (48 tbs)|
Heat oven to 350°F.
Grease and flour 13x9-inch pan.
In large saucepan, over low heat, melt margarine and chocolate.
Lightly spoon flour into measuring cup; level off.
Add remaining base ingredients; mix well.
Spread in prepared pan.
In small bowl, combine all filling ingredients except nuts and chocolate chips.
Beat 1 minute at medium speed until smooth and fluffy; stir in 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.
Immediately sprinkle marshmallows over top.
Return to oven; bake 2 minutes longer.
In large saucepan, over low heat, melt 1/4 cup margarine, 1 oz chocolate, reserved 2 oz cream cheese and milk.
Remove from heat; stir in remaining frosting ingredients until smooth.
Immediately pour frosting over marshmallows and lightly swirl with knife to marble.
Chill until firm; cut into bars.