Feeling groovy? Let’s take a little trip back to the 1970s to whip up a batch of these award-winning Rocky Road Fudge Bars from Pillsbury Bake Off 1972!
I used to bake these fudge bars as a teenager, and I still consider them one of my all-time favorite dessert recipes.
What qualifies these Rocky Road Fudge Bars as Best Dessert Ever?
The answer is in the layers: You start with a classic brownie bottom and top it with a tasty cream cheese filling. Add in all the Rocky Road goodies, such as nuts, chocolate chips, and marshmallows. Finish it off with homemade fudge frosting! Can you dig it?
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These fudge bars have been around for decades for a reason: They’re delicious. So let’s bake! I’m pretty sure that in the seventies the phrase wasn’t “Let’s bake!” as much as it was “Let’s get baked!” Or maybe they did both at the same time. So I’ve decided that the latter is an optional step for those who want to experience that true seventies vibe.
If you’re looking for the classic Rocky Road Fudge Bars, look no further. I have kept this recipe true to the original. Plus, I’ve included step-by-step photos and a 1 minute video to make it easy for you!
Video for How to Make Rocky Road Fudge Bars
Step-by-Step Photos and Tips
Make the Brownie Base
Melt butter and unsweetened chocolate in a saucepan over low heat. Remove from heat.
Add the flour, sugar, baking powder, vanilla, eggs, and nuts (walnuts, pecans, almonds, etc.). Stir it up.
(See complete, printable recipe at the bottom of this post for exact measurements and steps.)
That was easy! Now spread your brownie base into a 13 x 9 inch pan lined with parchment paper and coated with nonstick spray.
How can you go wrong with brownies on the bottom of anything? If you’re loving this recipe, you’ll want to try some of my other delicious brownie recipes!
More Brownies, Please
Click link for recipe. Click photo to Pin it.
Caramel Macchiato Brownies with Dark Chocolate Espresso
Make the Cream Cheese Filling
With an electric mixer, beat the cream cheese, butter, sugar, flour, vanilla, and egg.
Last, stir in the nuts and spoon the cream cheese filling on top of your brownie base. Spread it out.
Sprinkle with semi-sweet chocolate chips and bake at 350° F for 20 – 30 minutes, or until toothpick inserted comes out mostly clean with a few crumbles. Be careful not to over bake.
Once cooked, top with mini marshmallows and return to the oven for two additional minutes. They will puff up a little. Remove from oven.
Make the Rocky Road Fudge Frosting
Similar to how you started the brownie base, you want to melt butter and unsweetened chocolate over low heat along with cream cheese and milk. Heat it all up until everything is melted and smooth. Stir constantly.
Remove from heat and stir in powdered sugar and vanilla.
The fudge frosting will be thick, but you should be able to pour it while it is hot.
Pour the fudge frosting over the bars. You’re done!
Pop them into the refrigerator for an hour until chilled.
To serve the Rocky Road Fudge Bars, lift them out of the pan by grabbing the edges of the parchment paper. Then cut into any size squares you’d like! The bigger the better for me!
Print the Complete Recipe Below
Have you made these classic Rocky Road Fudge Bars yet? Leave a comment with your thoughts and any great tips or tweaks you like to include!
A 1972 Pillsbury Bake Off Winning Recipe! The secret is in the layers of these Rocky Road Fudge Bars! Classic brownie bottom, cream cheese filling, all the yummy Rocky Road add-ins, and a fudge frosting!
Ingredients
- 1/2 cup salted butter (If using unsalted butter, add 1/4 tsp salt)
- 1 oz chocolate, unsweetened, chopped
- 1 cup flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp vanilla
- 2 eggs
- ¾ cup nuts, chopped (such as walnuts, almonds, pecans)
- - - - - -
- 6 oz cream cheese, softened (Reserve remaining 2 oz for frosting)
- ¼ cup salted butter, softened (If using unsalted butter, add 1/8 tsp salt)
- ½ cup sugar
- 2 Tbsp flour
- ½ tsp vanilla
- 1 egg
- ¼ cup nuts, chopped
- 1 cup chocolate chips, semi-sweet
- 2 cups marshmallows, miniature
- - - - - -
- ¼ cup salted butter (If using unsalted butter, add 1/8 tsp salt)
- ¼ cup milk
- 1 oz chocolate, unsweetened, chopped
- 2 oz cream cheese
- 3 cups powdered sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350° F. Line a 13x9 inch pan with parchment paper and lightly coat with nonstick cooking spray.
- In a medium saucepan over low heat, melt the butter and unsweetened chocolate, stirring until combined; remove from heat.
- Add remaining base ingredients and stir until well combined; spread in prepared pan.
- In a medium mixing bowl, add the cream cheese, butter, sugar, flour, vanilla, and egg. Beat with electric mixer at medium speed until smooth and fluffy.
- Stir in nuts and spread over the base mixture. Sprinkle with chocolate chips.
- Bake for 20 to 30 minutes, or until toothpick inserted comes out with a few moist crumbles. Remove from oven, sprinkle with marshmallows, and return to oven for 2 more minutes. Remove from oven.
- In a large saucepan over low heat, combine the butter, milk, unsweetened chocolate, and reserved cream cheese. Stir until chocolate is completely melted and mixture is smooth.
- Remove from heat and stir in powdered sugar and vanilla until smooth.
- Immediately pour the frosting on top of the marshmallows. Refrigerate until set, at least 1 hour.
- To serve, remove Rocky Road Fudge Bars from pan by lifting the edges of the parchment paper. Cut into squares, and enjoy! Store in refrigerator.
This recipe is linked up with other zesty bloggers at Weekend Potluck!
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