Rocky Road Fudge Bars will make people fall in love with you… consider this your warning. This chocolatey, nutty, creamy layered bar is a standard at every family barbecue and summer holiday party and will be for years to come. I get constant comments that it’s sweet, but not too sweet, and could I have another one, please?!
I feel like I’ve been making a ton of not-so-nutritious foods lately and this is supposed to be a mostly nutritious blog. I’ve definitely pushing the limits of that word “mostly.” But ya know what? Someone challenged me recently to share my very first food photo on the Insta… and it wasn’t pretty. I first made these Rocky Road Fudge Bars on June 20, 2014 — more than three years ago! — and today I’m updating the post with some new photos.
And if you’re a little upset with me for giving you TWO desserts this week, this is my answer — Everything in moderation. There is a reason us dietitians say that all the time and it’s because IT WORKS. Have yourself a cup of Sugar Cake and Caramel Frozen Custard or a square of Rocky Road Fudge Bars and then bring them to your weekend Labor Day barbecue or your baseball playoff game watch or your preseason football tailgate. If you’re enjoying Rocky Road Fudge Bars in moderation, your friends and neighbors surely will too!
And now, some notes from 2014:
I’m fairly new to Winston Salem and kind of shy. When the boyfriend and I were invited to a cookout (complete with a slip ‘n’ slide), I triiiied (i.e. considered for 0.1 second) to make a new recipe, but… but… but… these are just so dang good!
Base layer — a brownie batter with nuts. I’m not a fan of nuts in my dessert, but I know other people love them, so here they are. I used walnuts (a la the family recipe), but I think I would like it better with pecans. [Update: In 2017 I DID actually use pecans! And without even reading this entry first. Three years later and I still don’t like nuts in my dessert, but if I must do nuts, I do it with pecans.]
Then comes my faaavorite layer. A cream cheese and chocolate chip layer. [Update: In 2017, I still LOVE this layer, but I don’t know. That bottom brownie layer (if it were sans nuts) might be my favorite. I’m gonna have to try that layer just on its own once. I think they are just plain spectacular brownies!]
Then a sprinkle of marshmallows and a smattering of warm chocolate glaze!
Disclaimer: I am not a photographer nor photo editor nor food artist. My photos look homemade and they will continue to look homemade.
A 2014 Original Photo… My VERY FIRST food photo EVER!
I made these for the boyfriend on, like, our fourth date. It was kind of awkward to bake something for the boy-I-like-but-barely-know and felt slightly I’m-trying-to-impress-you-while-acting-nonchalant. But it was worth it because I think that was the day he fell in love with me. When I confessed I accidentally used too much cream cheese and he replied, “There’s no such thing as too much cream cheese,” well, that may be when I fell in love with him too.
And those people who ate THE WHOLE HUGE PAN(!!!) at the cookout? We are still friends too!
Rocky Road Fudge Bars
This chocolatey, nutty, creamy layered bar is a standard at every family barbecue and summer holiday party and will be for years to come. My mom clipped it from a newspaper or magazine twenty-something years ago and it's been only lightly adapted.
Ingredients
For the brownie
- 1/2 cup unsalted butter
- 1 ounce unsweetened chocolate
- 1 cup flour
- 1 cup sugar
- 1/2 cup chopped pecans
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 eggs
For the filling
- 6 ounces light cream cheese
- 1/4 cup unsalted butter softened
- 1/2 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon vanilla
- 1 egg
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
For the frosting
- 2 cups mini marshmallows
- 1/4 cup unsalted butter
- 2 ounces light cream cheese
- 1/4 cup low-fat milk
- 1 ounce unsweetened chocolate
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
-
Heat oven to 350 degrees F. Grease and flour a 9x13-inch pan.
For the brownie
-
In a medium saucepan over low heat, melt butter and chocolate. Stir in flour. Add remaining base ingredients and mix well. Spread evenly into prepared pan.
For the filling
-
In a small bowl, combine all filling ingredients except for chocolate chips and pecans. Beat 1 minute at medium speed until smooth and fluffy. Stir in pecans. Spread evenly over brownie base layer. Sprinkle with chocolate chips. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean. Immediately sprinkle with marshmallows and bake 2 more minutes.
For the frosting
-
In a large saucepan, prepare your frosting. Over low heat, melt butter, cream cheese, milk, and chocolate. Whisk in remaining frosting ingredients until smooth and immediately drizzle evenly over your Rocky Road Fudge Bars. Let cool to room temperature and then chill until firm.
Great Blog my dear!! Looking forward to all the pics!
Thanks Maren!
I’m just getting around to reading these comments. I’m glad you liked the post. I hope you’ve continued to read — my most loved recipe (and easiest) so far has been the Bourbon Blondies. Definitely recommend them if you like to bake!
Can these be frozen for later?
Yes! Freeze in a vacuum sealed bag if possible or freeze in a Ziploc freezer storage bag. Use within 3 months!