Rock Road Fudge Bars

Sue Wald

BATTER:
½ c. butter (margarine)
1 oz. unsweetened chocolate
1 c. sugar
1 c. flour
½ c. chopped walnuts
1 tsp. baking powder
1 tsp. vanilla
2 eggs

FILLING:
8 oz. cream cheese (reserve 2 oz. for frosting)
½ c. sugar
2 T. flour
¼ c. butter (margarine)
1 egg
1 tsp. vanilla
1 c. chocolate chips
¼ c. chopped nuts

FROSTING:
2 c. mini marshmallows
¼ c. butter (margarine)
1 oz. unsweetened chocolate
1 tsp. vanilla
2 oz. cream cheese
¼ c. milk
1 lb. powdered sugar

Batter: Melt butter and chocolate. Remove from heat;l add remaining batter ingredients. Blend well. Spread into greased 13×9-inch pan.

Filling: Combine 6 ounces softened cream cheese with sugar, flour, butter, egg and vanilla. Blend until smooth. Stir in nuts. Spread over chocolate layer. Sprinkled with chocolate chips. Bake at 350° for 25 to 35 minutes. Remove from oven; sprinkle with marshmallows. Return to oven and bake 2 minutes.

Frosting: Melt butter, chocolate, cream cheese and milk. Stir in powdered sugar and vanilla. Beat well. Pour over marshmallows and swirl. Store in refrigerator.

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This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.