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Fudge Making Tips...

Rocky Road Fudge Bars
Makes 48 bars

 

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Fudge Recipes from AlansKitchen.comIngredients

  • 1/2 - cup butter
  • 1 - ounce unsweetened chocolate, chopped
  • 1 - cup all-purpose flour
  • 1 - cup sugar
  • 1 - teaspoon baking powder
  • 1 - teaspoon vanilla
  • 2 - eggs
  • 3/4 - cup chopped nuts

Filling

  • 1 package(8-ounces) cream cheese, softened, reserving 2 ounces for frosting
  • 1/4 - cup butter, softened
  • 1/2 - cup sugar
  • 2 - Tablespoon all-purpose flour
  • 1/2 - teaspoon vanilla
  • 1 - egg
  • 1/4 - cup chopped nuts
  • 1 - package (6-ounces) semisweet chocolate chips
  • 2 - cup miniature marshmallows

Frosting

  • 1/4 - cup margarine or butter
  • 1/4 - cup milk
  • 1 ounce unsweetened chocolate, cut up
  • Reserved cream cheese
  • 3 - cups powdered sugar
  • 1 - teaspoon vanilla

Directions

Preheat oven to 350� F. Grease and flour 13x9-inch pan.

  1. In large saucepan, over low heat melt 1/2 cup butter and 1 oz. unsweetened chocolate, stirring until smooth. 
  2. Remove from heat. 
  3. Lightly spoon flour into measuring cup; level off. 
  4. Stir in 1-cup flour, sugar, baking powder, vanilla, eggs, and chopped nuts. 
  5. Mix well. 
  6. Spread in pan.

Filling

  1. In small bowl, mix 6 oz. of the cream cheese, 1/2-cup butter, 1/2-cup sugar, 2 tablespoons flour, 1/2-teaspoon vanilla and 1 egg. 
  2. At medium speed, beat 1 minute until smooth and fluffy. 
  3. Stir in 1/4-cup nuts. 
  4. Spread over chocolate mixture and sprinkle evenly with chocolate chips.
  5. Bake at for 25 to 35 minutes or until toothpick inserted in center comes out clean. 
  6. Remove from oven; immediately sprinkle with marshmallows. 
  7. Return to oven and bake an additional 2 minutes.

Frosting

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

 
 
 
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