Rocky road fudge bars - bon appetit

24 bars

Ingredients

Quantity Ingredient
½ cup (1 stick) unsalted butter
2 ounces Unsweetened chocolate, finely chopped
1 cup Sugar
1 cup All purpose flour
6 ounces Cream cheese, room temp.
½ cup Sugar
¼ cup (1/2 stick) unsalted butter, room temperature
2 tablespoons All purpose flour
1 large Egg
¼ cup (1/2 stick) unsalted butter
¼ cup Milk
2 ounces Cream cheese
1 ounce Unsweetened chocolate,
1 cup Chopped blanched almonds (about 6 oz)
1 tablespoon Baking powder
1 tablespoon Vanilla extract
½ tablespoon Vanilla extract
¼ cup Blanched almonds, chopped
1 pack (16-oz) semisweet chocolate chips (about 1 cup)
2 cups Miniature marshmallows finely chopped
3½ cup Powdered sugar
1 tablespoon Vanilla extract

Directions

CRUST

FILLING

TOPPING

For crust: Preheat oven to 350-F. Grease and flour 9x13-inch baking dish. Melt ½ C butter and chocolate in heavy small saucepan over low hear. Stir until smooth. Combine sugar, flour, almonds and baking powder in medium bowl. Add chocolate mixture and vanilla and stir until crumbly dough forms. Press into bottom of prepared pan, forming even layer.

For filling: Beat first 6 ingredients together in medium bowl until fluffy. Stir in almonds. Spread evenly over dough. Sprinkle with chocolate chips. Bake until tester inserted in center comes out clean, about 30 minutes. Top with marshmallows and bake 2 minutes.

For topping: Cook first 4 ingredients in heavy large saucepan over low heat, stirring until smooth. Add sugar and vanilla and mix until smooth. Pour over marshmallows. Swirl with knife. Let stand until topping is set. (Can be prepared 2 days ahead. Cover tightly.) Cut into 2-inch bars and serve.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

Related recipes