Thursday, December 4, 2008

Rocky Road Fudge Bars

This is my favorite "cookie" to bring to Christmas Cookie exchanges. From just looking at this recipe, it appears high maintanence. It's not if you are organized and follow the straight forward steps. It's one of those recipes that you will be glad you invested the time when you are finished!

STEP 1: Preheat oven to 350 degrees. Grease and flour 9 x 13 pan.

1/2 cup butter
1 square bitter chocolate
1 cup sugar
1 cup flour
1/2 cup chopped walnuts
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs

STEP 2: In a large saucepan over low heat, melt butter and chocolate. Add remaining ingredients and mix well. Spread in prepared 9 x 13 pan and set aside.

6 ounces cream cheese
1 egg
1/2 cup sugar
2 tablespoons flour
1/2 cup butter
1/2 teaspoon vanilla
1/4 cup chopped walnuts

STEP 3: In Kitchaid mixer, combine softened cream cheese, sugar, flour, butter, egg and vanilla. Blend until smooth and fluffy. Fold in nuts. Spread over previous chocolate mixture in 9 x 13 pan. Bake for 25-30 mintues.

1/2 cup butter
1 square bitter chocolate
2 ounces cream cheese
1/4 cup milk
1 box powdered sugar

STEP 4: In double boiler over low heat, combine butter, cream cheese, chocolate, and milk. Sift in powdered sugar and stil until smooth.

2 cups minature marshmellows
Frosting, from recipe above

STEP 5: Remove 9 x 13 pan from oven and while still warm, sprinkle with 2 cups miniature marshmellows. Return to oven and bake 2 additional minutes, or until marshmellows are expanded. Remove from oven and immediately pour frosting over marshmellows and swirl with knife.

STEP 6: Refrigerate for 4 hours. Cut into 1 inch x 1 inch bars.

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