Friday, May 26, 2017

FROSTED ROCKY ROAD FUDGE BARS

COOKIES:

1/2 cup butter
1-oz unsweetened chocolate
1 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs
1 cup nuts, chopped

FILLING:
6-oz cream cheese at room temperature
1/2 cup granulated sugar
2 tbsp all-purpose flour
1/4 cup butter at room temperature
1 egg
1/2 tsp vanilla extract
1/4 cup nuts, chopped
1 cup semi-sweet chocolate pieces
2 cups miniature marshmallows

FROSTING:
1/4 cup butter
1-oz unsweetened chocolate
2-oz cream cheese
1/4 cup milk
1 lb powdered sugar
1 tsp vanilla extract

Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan; set aside.

To prepare the cookie layer, melt the butter and chocolate in a large saucepan over low heat. Remove from the heat. Add the sugar, flour, baking powder and vanilla to the chocolate mixture and mix well. Beat in the eggs. Stir the chopped nuts into the mixture. Spread over the bottom of the prepared pan.

To prepare the filling, combine the cream cheese with sugar, flour, butter, egg, and vanilla in a small bowl. Blend mixture until smooth and fluffy. Stir in the chopped nuts and spread the mixture over the chocolate mixture. Sprinkle with the semi-sweet chocolate. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Sprinkle the marshmallows over the top and bake another couple of minutes.

To prepare the frosting, over low heat, melt the butter, chocolate, and cream cheese in a large saucepan. Stir in the milk. Whisk in the powdered sugar and vanilla until smooth. Immediately pour over the marshmallows and swirl together with a knife. Store in the refrigerator.

Note: File Photo

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