ROCKY ROAD BARS

ROCKY ROAD FUDGE BARS

* Base

1/2 cup margarine or butter
1 ounce unsweetened chocolate, cut up
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs
3/4 cup chopped nuts

* Filling

One 8-ounce package cream cheese, softened (reserve 2 ounces for frosting)
1/4 cup margarine or butter, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla
1 egg
1/4 cup chopped nuts
1 cup (6-ounce package) semi-sweet chocolate chips

* Frosting

2 cups miniature marshmallows
1/4 margarine or butter
1/4 cup milk
1 ounce unsweetened chocolate, cut up
2 ounces reserved cream cheese
3 cups powdered sugar, sifted
1 teaspoon vanilla

Heat oven to 350 degrees. Grease and flour 13x9-inch pan.
In large saucepan, melt 1/2 cup margarine and 1 ounce unsweetened chocolate over low heat, stirring until smooth. Stir in 1 cup flour and remaining base ingredients; mix well.
Spread into greased and floured pan.

In small bowl, combine all filling ingredients except 1/4 cup nuts and chocolate chips.
Beat 1 minute at medium speed until smooth and fluffy; stir in nuts.
Spread over chocolate mixture; sprinkle evenly with chocolate chips.

Bake at 350 degree for 25 to 35 minutes or until toothpick inserted in center comes out clean.
Immediately sprinkle marshmallows over top.

Bake 350 degrees for an additional 2 minutes.

Meanwhile, in large saucepan over low heat, combine 1/4 cup margarine, milk, 1 ounce unsweetened chocolate and reserved 2 ounces of cream cheese; stir until well blended.
Remove from heat;
stir in powdered sugar and 1 teaspoon vanilla until smooth.
Immediately pour frosting over marshmallows and lightly swirl with knife to marble.

Refrigerate until firm; cut into bars. Store in refrigerator.

Makes 48 1-bar servings.