rocky road bars...

Here we go with Day Three of the 25 Days of Christmas Treats here on Passionate Perseverance. 

Today we have Rocky Road Bars. I LOVE Rocky Road Ice Cream. Vanilla ice cream layered with chocolate covered almonds and striped with marshmallows. It hits every happy comfort food note that exists in my heart. When I was reading this recipe, I actually broke into song and dance. Thank goodness I was alone or the Youtube evidence would be frightening. Phew! 

Now where was I? Oh yes...Rocky Road Heaven...These little numbers are delectable containing all the richness of the ice cream in a little brownie like bar. The cream cheese was a nice creamy addition with the added crunch of the nuts layered in. The frosting is simply divine. I actually licked the bowl. Yep...I did...and it was GOOD!

So give this recipe a try. It's fabulous for a teachers gift baked in a festive little pan. This recipe will make one 9x13 pan or 2 8x8 pans. 

Happy Baking and Merry Christmas!

Mary 

*******************************************

Rocky Road Bars

adapted from Fireside on FoodNetwork.com

Ingredients:

For the first layer:

1/4 pound (1 stick) unsalted butter

1 ounce unsweetened chocolate

1 cup sugar

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 to 1 cup coarsely chopped toasted walnuts, pecans, or peanuts

1 teaspoon baking powder

For the second layer:

6 ounces cream cheese, at room temperature

1/2 cup sugar

2 tablespoons all-purpose flour

1/4 cup (4 tablespoons) unsalted butter, at room temperature

1 egg, at room temperature

1/2 teaspoon vanilla extract

1/4 cup toated walnuts, pecans, or peanuts, coarsely chopped

1 cup semisweet chocolate chips

2 cups mini-marshmallows

For the frosting:

1/4 cup (4 tablespoons) unsalted butter

1 ounce unsweetened chocolate

2 ounces cream cheese

1/4 cup whole milk

1 cup confectioners' sugar

1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees. Lightly grease and flour a 9x13-inch pan.

To make the first layer: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Off heat, add the sugar, eggs, vanilla, flour, nuts, and baking powder and mix well. Press into the prepared pan and set aside.

To make the second layer: Place the cream cheese, sugar, flour, butter, egg, and vanilla in the bowl of a mixer fitter with a paddle and mix until smooth and fluffy. Scrape down the sides of the bowl, add the nuts, mix to combine, and spread over the first layer. Sprinkle with the chocolate chips and transfer to the oven. Bake until slightly golden on the edges, about 20 to 25 minutes.

Sprinkle the second layer with the marshmallows and return the pan to the oven until the marshmallows are just melted but not colored, about 3 minutes.

To make the frosting: Place the butter and chocolate in a small pan and cook over the lowest possible heat until almost all the chocolate has melted. Add the cream cheese and milk and mix until smooth. Add the confectioners' sugar and vanilla and mix until smooth. Immediately pour the frosting over the marshmallows and briefly swirl the two mixtures together. Cool in the pan and cut into 36 to 48 bars. Cover and refrigerate.