Serves: 48
Total Calories: 147
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. In large saucepan, melt 1/2 cup margarine and 1 oz. unsweetened chocolate over low heat, stirring until smooth. Add all remaining base ingredients mix well. Spread in greased and floured pan.
2. In small bowl, combine 6 oz. of the cream cheese, 1/4 cup margarine, 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon vanilla and 1 egg beat 1 minute at medium speed until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate mixture sprinkle evenly with chocolate chips.
3. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven immediately sprinkle with marshmallows. Return to oven bake an additional 2 minutes.
4. While marshmallows are baking, in large saucepan, combine 1/4 cup margarine, milk, 1 oz. unsweetened chocolate and reserved 2 oz. cream cheese. Cook over low heat, stirring until well blended. Remove from heat stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Bar * Calories: 170 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 3 g 15% * Cholesterol: 20 mg 7% * Sodium: 75 mg 3% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 1 g 2% * Sugars: 17 g * Protein: 2 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1 1/2 Fat or 1 1/2 Carbohydrate, 1 1/2 Fat
This Rocky Road Fudge Bars recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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