Best 7 Rocky Road Fudge Bars Aka Bitchin Brownies Recipes

ROCKY ROAD FUDGE

Steps:

• Line an 8-inch square baking dish with parchment paper to overhang the edges by an inch.
• Whisk the sugar and cocoa together in a medium saucepan. Whisk in the milk until smooth. Set the pot over medium heat, stirring to keep the mixture smooth, and bring to boil. Continue to boil, stirring the edges to keep from burning, until the mixture reaches 220 degrees F, about 60 seconds. (The mixture should be thick, smooth and glossy, not crystallized.) Remove from the heat and stir in the vanilla and salt, beating until smooth. Add the peanut butter and stir in, leaving pockets of peanut buttery goodness intact if desired. Let cool until warm but still stirrable, about 5 minutes. (You want the mixture to be soft enough that you can stir in the walnuts and marshmallows, but not so hot that the marshmallows melt entirely.)
• Stir in the marshmallows and walnuts. Spread the mixture in the prepared pan and add the flakey salt and sprinkles. Let cool completely, about 1 hour. Cut into squares to serve. (To store, refrigerate in a covered container with parchment between the layers.)

NO-BAKE ROCKY ROAD BARS

Steps:

• For the bars: Line a 9-by-13-inch baking pan with parchment so that the edges fold over the sides of the pan. Spray with cooking spray.
• Add the sweetened condensed milk, cream cheese and butter to a medium pot and place over low heat. Cook, whisking occasionally so the bottom does not brown, until melted and well combined, a few minutes.
• Put the pecans, walnuts, graham crackers and marshmallows in a bowl; set aside.
• When the cream cheese mixture has melted, whisk until well combined, and then remove from the heat. Fold in the chocolate chips and mix until all the chocolate is melted and the mixture is well combined.
• Pour the chocolate mixture into the bowl with the graham cracker mixture. Pour the mixture into the prepared pan and place in the fridge for 1 to 1 1/2 hours to set.
• For the quick marshmallow frosting: In the bowl of stand mixer fitted with the paddle attachment, beat the sugar and butter until creamy, a couple of minutes. Beat in the marshmallow creme.
• Remove the set mixture from the pan. Cut into squares and frost with or dip in the marshmallow frosting. Keep refrigerated.

ROCKY ROAD FUDGE BROWNIES

Steps:

• Prepare brownie mix according to package directions for fudge-like brownies; stir in pecans. Spread batter into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with marshmallows. Cool on a wire rack., In a saucepan, combine the milk, butter and chocolate. Cook and stir over low heat until smooth. Transfer to a bowl; beat in confectioners' sugar and vanilla until smooth. Spread over marshmallows.

ROCKY ROAD FUDGE BARS (AKA: BITCHIN' BROWNIES)

Steps:

• 1. Preheat oven to 350 degrees. Prepare a 9"x12"x2" baking pan by spraying with Pam. You can also line the pan with foil or parchment for easy removal and cutting them into squares. If you 1 1/2 times the recipe, it fits in an 11"X15"X2" pan. If you double it use a 1/2 sheet pan 12"X18"X2" Be sure to use a 2" deep pan bcuz these are a thick brownie with 4 layers of yumminess.
• 2. 1st Layer: In a medium saucepan, melt butter & chocolate together on low heat, stirring frequently. Remove from heat and stir in sugar, flour, salt, baking powder, vanilla, eggs, and walnuts. Stir until well blended. Spread evenly in the bottom of prepared pan.
• 3. 2nd Layer: In a medium bowl, whisk together the softened creamed cheese (reserve 2 oz of the 8 oz block for the frosting) with the butter, sugar, egg, 2 Tbl flour, & vanilla. Beat until well mixed and spread carefully over the 1st layer of brownie batter.
• 4. 3rd layer: Sprinkle 1/3 cups walnuts and 1 cup chocolate chips evenly over cheesecake layer. Bake for 30-35 minutes, less if u like gooey & more if u like them firmer. While these are baking, make the frosting. When baking time is up, sprinkle top with the mini marshmallows and bake for an additional 2 minutes or until they are melted.
• 5. 4th Layer, The Frosting: In a medium saucepan, melt together 1/4 cup butter, 1-1oz sq chocolate, salt, whisk in remaining 2 oz creamed cheese & 1/4 cup milk until smooth. Remove from heat and slowly whisk in 3 cups powdered sugar and vanilla. Beat until smooth.
• 6. Immediatly after removing brownies from oven spread frosting evenly over melted marshmallows and swirl chocolate frosting with the marshmallow so it's marbled together. Cool to room temp and then refrigerate for several hours before cutting into bars. Enjoy these "Bitchin Brownies"
• 7. *Note* If you have no unsweetened chocolate blocks, add 3 TBL unsweetened cocoa and 1 TBL butter for each ounce of chocolate used.

ROCKY ROAD FUDGE BARS

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.

ROCKY ROAD BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup of the chocolate chips. Spread in pan.
• Bake brownies as directed on box. Immediately after removing from oven, sprinkle with miniature marshmallows, remaining 1/3 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet about 2 minutes.) Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows with knife dipped in hot water. Store tightly covered

ROCKY ROAD FUDGE BARS

Steps:

• Heat oven to 350.
• Grease 9x13 pan.
• In large saucepan, melt butter and chocolate over low heat.
• Add remaining bar ingredients and spread into pan.
• In small bowl combine all the filling ingredients except for the nuts and chocolate chips.
• Beat one minute at medium speed and stir in the nuts.
• Spread over bar mixture.
• Sprinkle with chocolate chips.
• Bake at 350 for 25-35 minutes or until toothpick comes out clean.
• Sprinkle with Marshmallows and bake 2 minutes longer.
• Meanwhile in large saucepan, melt the remaining butter, chocolate and cream cheese and milk over low heat.
• Remove from heat and stir in powdered sugar and vanilla until smooth.
• Pour over marshmallows and swirl together.
• Chill until firm, cut into squares.