Labadie Recipe Database

Name Rocky Road Fudge Number of People 48 List of Ingredients Base: 1/2 cup margarine 1 oz. unsweetened chocolate, cut up 1 cup flour 1 cup sugar 1 tsp. baking powder 1 tsp. vanilla 2 eggs 3/4 cup chopped nuts Filling: 8 oz. cream cheese, softened, reserving 2 oz. for frosting 1/4 cup margarine, softened 1/2 cup sugar 2 T. flour 1/2 tsp. vanilla 1 egg 1/4 cup chopped nuts, optional 1 cup (6 oz.) semi-sweet chocolate chips 2 cups miniature marshmallows Frosting: 1/4 cup margarine 1/4 cup milk 1 oz. unsweetened chocolate, cut up reserved cream cheese 3 cups powdered sugar 1 tsp. vanilla Description Heat oven to 350 degrees. 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. Remove from heat. Lightly spoon flour into measuring cup; level off. Stir in 1 cup flour and all remaining base ingredients; mix well. Spread in greased and floured pan. In small bowl, combine 6 oz. cream cheese, 1/4 cup margarine, 1/2 cup sugar, 2 T. flour, 1/2 tsp. 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. Bake at 350 degrees for 25 to 35 minutes or until toothpick inserted in center come out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes. 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 tsp. 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. Time 25 minutes prep plus chilling Difficulty (1-5) 2 Notes Makes a lot, could really cut in half and 9 inch square pan unless you will be giving some away. Can leave out nuts, can\\'t really taste them. Cut into about 1/2 inch squares and put into candy papers. Made nice presentation. Storage: In a single layer in airtight container in the refrigerator. For long storage, freeze them in an airtight container up to 3 months. Image