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