Rocky Road Fudge Bars

A truly homemade treasure!  These bars balance a soft and flavorful cookie base with the contrasting crunch of macadamia nuts. Topped off by a chewy mallow and chocolate frosting. Fabulous!

Cookies

• 1/2 cup butter
• 1 ounce unsweetened chocolate
• 1 cup sugar
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup macadamia nuts

Filling

• 6 ounces cream cheese
• 1/2 cup sugar
• 2 tablespoons flour
• 1/4 cup butter at room temperature
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup semi sweet chocolate chips or pieces
• 2 cups mini marshmallows

Frosting

• 1/4 cup butter
• 1 ounce unsweetened butter
• 2 ounces cream cheese
• 1/4 milk
• 1 pound powdered sugar
• 1 teaspoon vanilla extract

Serves: 36

Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan.

Cookies: In a saucepan, melt 1/2 cup butter and unsweetened chocolate over low heat. Remove from heat then add sugar, flour baking powder, vanilla. Mix well then stir in the eggs & nuts. Spread into the pan.

Filling: Combine cream cheese, sugar, flour, butter, egg and vanilla until smooth and fluffy. Spread over cookie base.  Sprinkle chocolate chips on top. Bake for 25-30 minutes.  Remove from oven and sprinkle with marshmallows.  Bake for another 2 minutes.

Cookie base before marshmallows are added

Frosting: In a pan over low heat, melt butter, chocolate, cream cheese and milk. Whisk in powdered sugar & vanilla. Pour over marshmallows and swirl with a knife. Store bars in the refrigerator.

*This recipe is adapted from Portland's Palate.  Original recipe calls for walnuts in both the cookie and filling.  I omitted nuts in the filling and added macadamia nuts in the cookie.