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Pillsbury Rocky Road Fudge Bars

Rocky road fudge bars. photo
Related Article: Dipped gingersnaps

Carol Sexton, of East Butler, said this nutty, chocolaty cookie bar is the one most requested when she does her Christmas baking or whips up batches of cookies for charitable events. Sexton said using real vanilla and butter and other high-quality ingredients is imperative in turning out perfect cookies every time.


1/2 cup margarine or butter

1 ounce unsweetened chocolate, chopped

1 cup all-purpose flour

1 cup sugar

1 tsp. baking powder

1 tsp. vanilla

2 eggs

3/4 cup chopped nuts


1 8-ounce package cream cheese, softened, reserving 2 ounces for frosting

1/4 cup softened margarine or butter

1/2 cup sugar

2 tbsp. all-purpose flour

1/2 tsp. vanilla

1 egg

1/4 cup chopped nuts

1 cup semisweet chocolate chips

2 cups mini marshmallows


1/4 cup margarine or butter

1/4 cup milk

1 ounce unsweetened chocolate, cut up

Reserved cream cheese

3 cups powdered sugar

1 tsp. vanilla


1. Heat oven to 350 degrees Fahrenheit. Grease and flour a 13- by 9-inch pan. In a large saucepan, melt 1/2 cup margarine or butter, and 1 ounce unsweetened chocolate over low heat, stirring until smooth. Remove from heat. Lightly spoon flour into measuring cup; level off. Stir in 1 cup flour and all remaining base ingredients; mix well. Spread in greased and floured pan.

2. In small bowl, combine 6 ounces of the cream cheese, 1/4 cup margarine or butter, 1/2 cup sugar, 2 tbsp. flour, 1/2 tsp. vanilla and one egg. Beat one minute at medium speed until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate mixture, then sprinkle heavily with chocolate chips.

Related Article: East Butler baker makes cookies for charity, family, friends only

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

4. When cool, slice into bars and serve.

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