Rocky road peanut butter ball fudge: https://www.youtube.com/watch?v=w3buR7tud7g
Rocky road bundles (with Ramen noodles): https://www.youtube.com/watch?v=1PxHl3laRfA
Rocky road pudding pops: https://www.youtube.com/watch?v=JYx8Pg4BGuM
These bars are sweet, moist and flavourful. Reduce the topping by half if you want to reduce the sugar in this.
First prepare crust
Crust:
1/2 cup all-purpose flour
1/2 cup rice flour
1 tsp baking powder
1 cup granulated sugar
1 cup almonds chopped fine (I used ground almonds)
1/2 cup butter
2 oz semi-sweet chocolate chips
1 tsp almond extract
Combine flour, rice flour, baking powder, sugar and almonds in a large bowl.
Melt the chocolate and butter together in a small saucepan over low heat on the stove, stir well and add in 1 tsp almond extract.
Pour the melted chocolate mixture into the bowl with the flours/sugar and stir until combined (it will look dry and crumbly).
Press into the bottom of a greased 9x13" pan. Set aside.
Next prepare filling.
Filling:
6 oz cream cheese at room temperature
1/4 cup butter, room temperature
1/2 cup powdered sugar
1 large egg
2 tbsp all purpose flour
1/2 cup almonds chopped
1/2 tsp almond extract
1 cup semi-sweet chocolate chips
2 cups miniature marshmallows
In a medium sized bowl, combine the cream cheese, butter, egg and powdered sugar together. Blend until smooth. Blend in almond extract, flour and chopped almonds. Spoon over crust and sprinkle with chocolate chips.
Bake at 350F for 25-30 minutes until filling is set and edges are brown. Sprinkle marshmallows over top while still hot and put back into the oven for an additional 2-3 minutes until marshmallows are puffy and brown.
(While the filling is baking for 20-25 minutes, prepare the topping)
Topping:
1/4 cup butter
2 oz cream cheese
1 oz semi sweet chocolate chips
3 1/2 cup powdered sugar
1/4 cup evaporated milk or cream
2 tsp amaretto (or more almond extract)
In al large saucepan place butter, cream cheese, chocolate and cream. Heat over medium low heat until melted. Whisk until smooth. Add in powdered sugar and amaretto. Blend until smooth.
Pour over bars while they are still hot out of the oven and swirl knife through the top to swirl.
Allow to cool completely and cut into bars.
This recipe found in a book called "1001 cookies" by Gregg R. Gillespie.
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