Ooey Gooey Chocolate & Chewy

Got a sweet tooth? Indulge it with these layers of chocolate, cream cheese, marshmallows, and, guess what? MORE chocolate. It may take a little longer to prepare than most of my recipes, but it is sure to satisfy your chocolate cravings. Oh, and did I mention it’s sweet?

Rocky Road Fudge Bars

Base
1/2 cup margarine or butter
1 oz. unsweetened chocolate, cut up
1 cup flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs
3/4 cup chopped nuts

Filling
1 (8-oz) pkg. cream cheese, softened (reserve 2-oz for frosting)
1/4 cup margarine or butter, softened
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon vanilla
1 egg
1/4 cup chopped nuts
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

Frosting
2 cups miniature marshmallows
1/4 cup margarine or butter
1/4 cup milk
1-oz. unsweetened chocolate, cut up
2-oz. reserved cream cheese
3 cups powdered sugar
1 teaspoon vanilla

Directions
Heat oven to 350 degrees F. Grease and flour 13×9-inch pan. In large saucepan, melt 1/2 cup margarine and 1-oz. chocolate over low heat, stirring until smooth. Stir in 1 cup flour and remaining base ingredients; mix well. Spread into prepared pan.

In small bowl, combine all filling ingredients except 1/4 cup 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 degrees F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle marshmallows over top. Return to oven and bake for an additional 2 minutes.

Meanwhile, in large saucepan over low heat, combine 1/4 cup margarine, milk, 1-oz. unsweetened chocolate, and reserved 2-oz. cream cheese; stir until well combined. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over marshmallows and lightly swirl with knife to marble. Refrigerate until firm; cut into bars. Store in refrigerator.

Similar Recipe: Oreo Cakester Impostor Cake

From Pillsbury Classics #151, September, 1993

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