Rocky Road Fudge Bars

Rocky Road Fudge Bars

45 Reviews 2 Pics
Deb Martin
Recipe by  Deb Martin

“A bar cookie with all of the flavors of the popular rocky road ice cream.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 9x13 inch pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Share It

Reviews (45)

Rate This Recipe


I take a "shortcut" to make these fabulous bars: I use a box of packaged brownie mix in place of the ingredients for the bottom layer. I bake the brownies with the cream cheese layer on top in a 9x13" pan for 35 minutes, then top with marshmallows and the frosting as directed. This is a quick way to enjoy the perfection of these decadent bars.



These are the best!! My mom and I have made them for years. The only thing I change is I use pecans instead of walnuts. Every time we're asked to bring something for potluck, people always ask for these! They are very rich and sinful but well worth it. Be sure to save some for yourself if you take it anywhere because there won't be any left to bring home.



This recipe came from the Pillsbury Bake-Off contest. I have been making it for years. I never use nuts and always use extra chocolate chips and marshmallows. I also have found that you don't really need to bake it again after adding the marshmallows. Just pour the frosting over it and spread slightly. These are a hit wherever I go, everyone loves them.

More Reviews

Similar Recipes

Rocky Road Squares

Rocky Road Squares

Creme de Menthe Bars

Creme de Menthe Bars

Chocolate Rocky Road Cookies

Chocolate Rocky Road Cookies

Marshmallow Fudge Bars

Marshmallow Fudge Bars

Fudge Bars

Fudge Bars

Rocky Road Bars

Rocky Road Bars


Amount Per Serving (24 total)

  • Calories
  • 330 cal
  • 17%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 41.6 g
  • 13%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 117 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Creme de Menthe Bars


next recipe:

Rocky Road Bars