These were originally named Rocky Road Fudge Bars. You can thank my husband for their new name ~ yep, he’s as imaginative as me when it comes to naming food.
When I was a young girl, my mom got the recipe to Rocky Road Fudge Bars from a member of one of my dad’s B-52 crew members. I remember loving those chocolatey bars SO much that I even sneaked a few for breakfast some days. The last time I had them, I was in high school, a long, long time ago.
I didn’t have the recipe, so I went looking for it in blogs and cookbooks. I learned that the original recipe was a Pillsbury Bake-Off winner. I have discovered that so many classic, delicious desserts started that way. I found the recipe in one of my Bake-Off collection books and then I found another slightly different version in a Kraft cookbook. I combined them both and they turned out delicious and ugly. I made one crucial mistake that caused the bars to be less than solid. I ended up serving them to company in bowls, scooped out of the pan with a big spoon. It was not one of my more stellar baking moments. I managed to get a few of the last bits cut into bars…of sorts. That’s what ended up in the photos.
These bars are a fudge brownie baked with a cream cheese layer topped with chocolate chips and frosted with a chocolate cream cheese icing with marshmallows. Are you wondering about my mistake? I used unsweetened baking chocolate instead of cocoa and I forgot to reduce the amount of butter.
The following recipe is “fixed” so that it will work better for you than it did for me.
(adapted from a recipe from Pillsbury)
- 1½ sticks butter
- 3 ounces unsweetened chocolate
- 2 cups sugar
- 3 eggs
- 1 cup flour
- 2 tsp vanilla
- 8 ounces cream cheese, divided
- 1 egg
- ¼ cup butter, softened
- ⅓ cup sugar
- ⅛ cup all-purpose flour
- ½ tsp vanilla
- ½ cup chocolate chips
- 2 cups mini marshmallows
- 1 square unsweetened chocolate
- 3 Tbsp butter
- 3½ cups powdered sugar
- ½ tsp vanilla
- In a glass bowl, melt butter and unsweetened butter in microwave (one minute, stir, one minute more should do it).
- Add 2 cups sugar and stir well.
- Add the 3 eggs, stir.
- Add the 1 cup flour, stir, add the 2 tsp vanilla, stir.
- Pour into a well greased 9 X 13 pan.
- Wipe out the bowl or get a new one.
- Beat 6 ounces of cream cheese with 1 egg, ¼ cup softened butter, ⅓ cup sugar, ⅛ cup flour and ½ tsp vanilla until smooth.
- Spread over the top of the brownie batter, taking care to keep the layers separate.
- Bake 325 degrees for 30-35 minutes or until a toothpick comes out of the middle clean.
- Remove from oven and sprinkle with chocolate chips and then marshmallows while the brownies are hot.
- Let cool on the counter.
- Make the chocolate icing by melting the remaining 2 ounces of cream cheese in a saucepan with 1 square unsweetened chocolate and 3 Tbsp butter on medium low heat.
- Stir often to prevent scorching.
- When melted and smooth, add the powdered sugar and beat until smooth with a hand mixer.
- Add the last ½ tsp vanilla.
- Pour the icing over the marshmallows.
- Keep bars in the refrigerator.