Recipes: Rock Road Fudge Bars

December 26, 2021 | Recipes

Rock Road Fudge Bars

Sue Wald

BATTER:
½ c. butter (margarine)
1 oz. unsweetened chocolate
1 c. sugar
1 c. flour
½ c. chopped walnuts
1 tsp. baking powder
1 tsp. vanilla
2 eggs

FILLING:
8 oz. cream cheese (reserve 2 oz. for frosting)
½ c. sugar
2 T. flour
¼ c. butter (margarine)
1 egg
1 tsp. vanilla
1 c. chocolate chips
¼ c. chopped nuts

FROSTING:
2 c. mini marshmallows
¼ c. butter (margarine)
1 oz. unsweetened chocolate
1 tsp. vanilla
2 oz. cream cheese
¼ c. milk
1 lb. powdered sugar

Batter: Melt butter and chocolate. Remove from heat;l add remaining batter ingredients. Blend well. Spread into greased 13×9-inch pan.

Filling: Combine 6 ounces softened cream cheese with sugar, flour, butter, egg and vanilla. Blend until smooth. Stir in nuts. Spread over chocolate layer. Sprinkled with chocolate chips. Bake at 350° for 25 to 35 minutes. Remove from oven; sprinkle with marshmallows. Return to oven and bake 2 minutes.

Frosting: Melt butter, chocolate, cream cheese and milk. Stir in powdered sugar and vanilla. Beat well. Pour over marshmallows and swirl. Store in refrigerator.


This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.

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