Pillsbury Rocky Road Fudge Bars

Bars

1/2 cup butter, softened

1 ounce square of unsweetened chocolate, chopped

1 cup all-purpose flour

1 cup granulated sugar

1 tsp baking powder

1 tsp vanilla extract

2 eggs

2/3 cup chopped nuts, optional

Filling

1 (8-ounce) package cream cheese, reserving 2 ounces for the Frosting

1/4 cup butter, softened

1/2 cup granulated sugar

2 tbsp all purpose flour

1/2 tsp vanilla extract

1 egg

1/4 cup chopped nuts, optional

1 cup semi sweet chocolate chips

2 cups miniature marshmallows

Frosting

1/4 cup butter, softened

1/4 cup milk

1 ounce square of unsweetened chocolate, cut up

Reserved 2 ounces of cream cheese

3 cups powdered sugar

1 tsp vanilla extract

To Prepare the Bars

1. Preheat oven to 350 degrees. Grease and flour a 9x13" pan, set aside.

2. In a large saucepan, melt 1/2 cup butter and 1 ounce unsweetened chocolate over low heat, stirring until smooth. Remove from heat.

3. In a separate bowl, stir together the flour, sugar, and baking powder, and set aside.

4. Stir the sugar, eggs and vanilla into the chocolate mixture, then add the flour mixture and stir until blended. Pour and spread into the prepared pan.

To Prepare the Filling

1. In a medium-sized bowl, beat together the 6 ounces of cream cheese, 1/4 cup of softened butter, 1/2 cup sugar, 2 tbsp flour, 1/2 tsp vanilla, and 1 egg.

2. With an electric mixer, beat on medium speed for one minute, until smooth and fluffy. Stir in the nuts, if using.

3. Spread mixture over the chocolate layer and sprinkle evenly with the chocolate chips.

4. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean.

5. Remove from the oven and immediately sprinkle on the 2 cups of miniature marshmallow. Return to the oven and bake another two minutes.

To Prepare the Frosting

1. In a large saucepan, combine the 1/4 cup butter, 1/4 cup milk, 1 ounce unsweetened chocolate, and reserved 2 ounces of cream cheese.

2. Cook over low heat, stirring until well blended.

3. Remove from the heat and stir in the 3 cups of powdered sugar and 1 tsp vanilla. Stir until well combined and smooth.

4. Immediately pour over the puffed marshmallows and lightly swirl with a knife to marbelize. Let cool.

5. Refrigerate for one hour to firm up before cutting into bars. Store leftovers in the refrigerator.