I still vividly remember the first time my mom made Rocky Road Fudge bars. I was in 4th grade. Oh how I loved these. I even tried to eat the leftovers for breakfast….but mom nixed that idea in the bud.
The last time I had these, I was in high school. That is decades ago. I figured it was time to introduce them to my own family. Never ones to pass up ooey gooey chocolate, the bars went like hot cakes into happy bellies.
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.
These bars are a fudge brownie baked with a cream cheese layer topped with chocolate chips and marshmallow and then frosted with a chocolate glaze .
- ¾ cup butter
- ⅔ cup cocoa
- 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
- 2 Tbsp 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 in microwave (one minute, stir, one minute more should do it).
- Add 2 cups sugar and cocoa, 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, 2 tbsp flour and ½ tsp vanilla until smooth.
- Spread over the top of the brownie batter, taking care to keep the brownie separate from the cheese layer.
- Bake 350 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.