The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rocky Road Fudge Bars

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PMcCool

Rocky Road Fudge Bars

Variety is good.  Even with all of the different types of bread to try and to enjoy, sometimes it's nice to do something a little different.  So, when my wife asked if I would make some Rocky Road Fudge Bars, I was happy to oblige.  This recipe was a Pillsbury Bake-off winner some mumble-mumble years back.  I've been making ever since I was in college.  It starts with a brownie base:

The base is then topped with a cream cheese filling:

The pan is then put into a preheated oven.  At the end of the baking period, 2 cups of miniature marshmallows are scattered over the top of the bars and the pan is put back in the oven for 2 more minutes to soften the marshmallows.  It comes out looking like this:

A warm, fudgy frosting is then poured over the marshmallows.  After swirling the frosting and marshmallows together, it looks like this:

This is when things get difficult.  Unless you want to eat it with a spoon, you have to let the bars cool until everything is solid enough to cut into bars.  Best to just put it somewhere out of sight until it is cool so that you aren't seeing it every time you look toward the kitchen counter.  Oh, and cut the bars small.  One is enough to induce a sugar rush and two could push you in the direction of a diabetic coma, even if you aren't insulin-dependent.

You can find the recipe at the Pillsbury site, here: http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=10098