ROCKY ROAD CREAM CHEESE FUDGE
The recipe makes about 2 1/2 pounds of tangy fudge. It will keep for a week in a cool place, in airtight container lined with waxed paper. Be sure to toast the walnuts, they are so much more flavorful. I have carried this recipe ripped from a magazine for 10 years. (Cook time is chill time)
Provided by gail.lalumiere
Categories Candy
Time 1h20m
Yield 2 1/2 pounds, 16 serving(s)
Number Of Ingredients 8
Steps:
- Melt the chocolate in a double boiler over barely simmering water.
- Once it is completely melted, let it cool slightly.
- In a bowl beat the cream cheese with a mixer, adding the vanilla and salt.
- Gradually beat in the confectioners sugar and the brown sugar to the cheese mix.
- Now beat in the chocolate and beat until thoroughly combined.
- Stir in the marshmallows and walnuts.
- Press the fudge into a 8 inch pan lined with wax paper.and chill for 1 hour or until firm.
- Turn the fudge out of the pan and discard the wax paper. Cut into squares.
Nutrition Facts : Calories 332.8, Fat 17.7, SaturatedFat 7.2, Cholesterol 15.6, Sodium 69.7, Carbohydrate 45.5, Fiber 2.5, Sugar 39.1, Protein 4.2
ROCKY ROAD FUDGE BARS
A bar cookie with all of the flavors of the popular rocky road ice cream.
Provided by Deb Martin
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared pan.
- For the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread evenly over the first layer.
- Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.
- Begin to prepare the icing while the bars are in the oven. In a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 41.6 g, Cholesterol 54.1 mg, Fat 18.2 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 9.4 g, Sodium 117.3 mg, Sugar 33.8 g
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