Serves: 48
Total Calories: 146
Heat oven to 350°F. Grease and flour 13 x 9-inch pan. In large saucepan, melt 1/2 cup margarine and 1 oz. unsweetened chocolate over low heat, stirring until smooth. Stir in 1 cup flour and remaining base ingredients mix well. Spread into greased and floured pan.
In small bowl, combine all filling ingredients except 1/4 cup nuts and chocolate chips. Beat 1 minute at medium speed until smooth and fluffy stir in nuts. Spread over chocolate mixture sprinkle evenly with chocolate chips.
Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle marshmallows over top. Bake at 350°F. for an additional 2 minutes.
Meanwhile, in large saucepan over low heat, combine 1/4 cup margarine, milk, 1 oz. unsweetened chocolate and reserved 2 oz. cream cheese stir until well blended. Remove from heat stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over marshmallows and lightly swirl with knife to marble. Refrigerate until firm cut into bars. Store in refrigerator.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 bar): Calories 160 Protein 2g Carbohydrate 20g Fat 9g Sodium 70mg
PICTURE: Clockwise from left: Lemon-Go-Lightly Cookies, Rocky Road Fudge Bars, Peanut Blossoms
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rocky Road Fudge Bars recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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