Rocky Road Fudge Bars

Here is another great recipe that I found in a trusty church cookbook. I brought it to the office to celebrate a coworker’s birthday and it was a big hit. The brownie base sits under a fudgy, marshmallowy, creamy, chocolately top that is to die for. Give this one a try soon!



1/2 cup unsalted butter

1 oz. unsweetened chocolate

1 cup granulated sugar

1 cup all-purpose flour

1/2 cup chopped nut (I use walnuts or pecans)

1 tsp. baking powder

1 tsp. vanilla

2 eggs

Preheat your oven to 350 degrees. Butter a 9” x 13” pan. Melt the butter and chocolate together on the stove top over low heat in a medium sauce pan. Once melted, add the remaining ingredients and stir until smooth. Spread the base evenly on the bottom of the pan.


6 oz. cream cheese, softened

1/2 cup granulated sugar

2 Tbsp. all-purpose flour

1/4 cup unsalted butter, softened

1 egg

1/2 tsp. vanilla

1/4 cup chopped nuts

6 oz. semi-sweet chocolate chips

Combine the cream cheese through vanilla and blend until fluffy. Stir in the nuts and spread the mixture over the chocolate base. Sprinkle the top with the chocolate chips. Bake for 25-35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean.


2 cups miniature marshmallows

1/4 cup unsalted butter

1 oz unsweetened chocolate

2 oz. cream cheese

1/4 cup milk

1 tsp. vanilla

3 cups confectioners sugar

When the mixture comes out of the oven, sprinkle the marshmallows over the top and bake for an additional 2-3 minutes. In a sauce pan over medium-low heat, melt the butter, chocolate, cream cheese and milk. Stir until smooth. Cup by cup add in the confectioners sugar and combine well. Stir in the vanilla. Once smooth, pour over the marshmallows and take a butter knife to swirl the top. Let the chocolate top set before slicing. Enjoy!