Rocky Road Fudge Bars Best Family Recipes

Cook and World

Tuesday, July 31, 2018

Rocky Road Fudge Bars

"A bar cookie with all the flavors of the famous rocky street ice cream."

Ingredients :

half cup butter, melted
1 (1 ounce) rectangular unsweetened chocolate, melted
1 cup white sugar
1 cup all-cause flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
three/4 cup chopped walnuts
1 (eight ounce) package cream cheese, softened
1/2 cup white sugar
1 egg
2 tablespoons all-cause flour
half of teaspoon vanilla extract
1/four cup butter, softened
1/4 cup chopped walnuts
1 cup semisweet chocolate chips
2 cups miniature marshmallows
1/four cup butter
1 (1 ounce) rectangular unsweetened chocolate, chopped
1/four cup milk
three cups confectioners' sugar
1 teaspoon vanilla extract

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 ranges F (one hundred seventy five degrees C). Grease and flour a 9x13 inch baking pan.
In a medium saucepan, melt chocolate and butter over low warmth, stirring every now and then. Remove from the warmth and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well mixed. Spread frivolously into the bottom of the prepared pan.
For the next layer, in a medium bowl, beat the 6 oz. Of cream cheese (reserve 2 oz. Of the package deal of cream cheese for the subsequent layer) with the half cup of sugar, egg, 2 tablespoons of flour, half teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread lightly over the first layer.
Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second one layer. Bake for 25 to 35 mins within the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for two mins longer.
Begin to prepare the icing while the bars are within the oven. In a medium saucepan, soften collectively the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/four cup of milk. Remove from warmness and stir in three 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.

Notes :

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