Rocky Road Bars

My husband had a particularly bad day one day so, being as he is a real chocolate/sweets junkie i decided to go all out and make him something extra special. This recipe is slightly more time consuming than most things I've made in the past as far as assembly goes, in that it has three separate layers to make before putting it into the oven. Well worth the effort though, trust me!!



Rocky Road Bars

Base
1/2 cup (1 stick) butter
1 oz. unsweetened chocolate, chopped
1 cup flour
1 cup sugar
1 tsp baking powder
1 tsp vanilla
2 eggs
3/4 cup chopped nuts (I used 1/2 peanuts 1/2 pecans. It's versatile)

Filling
1 (8-oz.) pkg. cream cheese, softened, reserving 2 oz. for frosting
1/4 cup butter, softened
1/2 cup sugar
2 tbsp flour
1/2 tsp vanilla
1 egg
1 cup semisweet chocolate chips (I used dark chocolate - again versatile)
2 cups mini marshmallows

Frosting
1/4 cup butter
1/4 cup milk
1 oz. unsweetened chocolate, cut up
2 oz cream cheese (reserved from earlier)
3 cups powdered sugar
1 tsp vanilla

Preheat your oven to 350 degrees. Grease and flour a 13x9-inch pan. In large saucepan, melt 1/2 cup butter and 1 oz. unsweetened chocolate over low heat, stirring with a whisk or wooden spoon until smooth. Remove from heat. Then stir in 1 cup of flour and all remaining base ingredients; mix well. Spread in greased and floured pan and set aside.

In your mixer bowl, combine 6 oz. of the cream cheese, 1/4 cup margarine, 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon vanilla and 1 egg; beat 1 minute at medium speed until smooth and fluffy. Spread over chocolate mixture; sprinkle evenly with chocolate chips.

Bake at 350 degrees for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes.

While marshmallows are baking, in large saucepan, combine 1/4 cup butter, milk, 1 oz. unsweetened chocolate and the reserved 2 oz. cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.