Rocky Road Fudge Bars Recipe - Allrecipes.com
Rocky Road Fudge Bars Recipe

Rocky Road Fudge Bars

Recipe by  

"A bar cookie with all of the flavors of the popular rocky road ice cream."

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Ingredients Edit and Save

Original recipe makes 1 9x13 inch pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared pan.
  3. For the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread evenly over the first layer.
  4. Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.
  5. Begin to prepare the icing while the bars are in the oven. In a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.
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Reviews More Reviews

Most Helpful Positive Review
Oct 18, 2007

I take a "shortcut" to make these fabulous bars: I use a box of packaged brownie mix in place of the ingredients for the bottom layer. I bake the brownies with the cream cheese layer on top in a 9x13" pan for 35 minutes, then top with marshmallows and the frosting as directed. This is a quick way to enjoy the perfection of these decadent bars.

 
Most Helpful Critical Review
Sep 19, 2006

This rating is for the icing only as it is the only part of the recipe that I did not change. It had poor texture and little flavor. An icing made with part semi-sweet and bittersweet chocolate and whipping cream would have been a better pairing. To the other reviews that said it was too sweet or rich, not enough chocolate or cream cheese these are the changes I made with very good results. LAYER 1 - used 1 1/2 oz unsweetened choc, 3/4 c sugar, 1 1/2 nuts. LAYER - 2 omitted butter, kept the sugar the same, doubled the rest. LAYER 3 - used bittersweet chips.

 

54 Ratings

May 28, 2004

These are the best!! My mom and I have made them for years. The only thing I change is I use pecans instead of walnuts. Every time we're asked to bring something for potluck, people always ask for these! They are very rich and sinful but well worth it. Be sure to save some for yourself if you take it anywhere because there won't be any left to bring home.

 
May 20, 2007

This recipe came from the Pillsbury Bake-Off contest. I have been making it for years. I never use nuts and always use extra chocolate chips and marshmallows. I also have found that you don't really need to bake it again after adding the marshmallows. Just pour the frosting over it and spread slightly. These are a hit wherever I go, everyone loves them.

 
Nov 06, 2003

I AM SO THRILLED TO FIND THIS FABULOUS RECIPE AGAIN. I HAD IT ABOUT 10 YEARS AGO AND SOLD THEN WITH RAVE REVIEWS IN MY BAKERY. EVERYONE WHO TRYS THEM, LOVE EM'! I SOLD THE BAKERY AND LOST THE RECIPE. THANX FOR HELPING ME FIND AN OLD FRIEND. IT'S THE BEST BROWNIE RECIPE MY FAMILY AND FRIENDS HAVE EVER TRIED! DEE STILLWELL

 
Jan 11, 2005

I made these for the girls at work and they were wonderful! I did change a few things, though. I cut back the sugar to 3/4 cup on the brownie part. I also doubled the cream cheese and did not increase the sugar on the filling. I used toasted almonds instead of walnuts too. I think I may have swirled the frosting too much with the marshmallows, and next time will not be so vigorous with this part. Thanks for this great recipe!

 
Feb 05, 2008

Terrific little sweet treat. This would fit in great on a holiday cookie tray. A little time consuming and dirtied a few dishes but this is a really nice cake/cookie dessert. My frosting layer was really thick, not pourable by any means, I just spread it over gently and then swirled. I would like this much better without nuts and it doesn't need the layer of choc chips in the center, and it doesn't need the swirl thing done, it looked prettier before but it was great just as it is. These are rich and very thick. My teen loved these and devoured them, he was very disappointed when they were gone. We ALL thought they were better cold than at room temp though, so keep that in mind when serving these to guests. Thanks, it was fun making something new.

 
Jan 29, 2008

All the flavors are great with this recipe but the top layer was very soft and sticky. I would recommend(I wish I read reviews first) not to cook after adding the marshmallows and just pour the chocolate on top. No swirling is necessary. It looked perfect when I had drizzled the chocolate over the top but once I did the swirl it looked like a big mess and I think that attributed to consistency of the top. The only change was I did up the unsweetened chocolate in the brownie layer to 2 ounces and kept the rest all the same. Will try again because they were tasty!

 

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Nutrition

  • Calories
  • 330 kcal
  • 17%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 117 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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