Fudge and Marshmallow Bars

    3 hours

    If you like rocky road ice cream you have to try making this chocolate, cream cheese and marshmallow bar.

    56 people made this

    Serves: 24 

    • 125g butter, melted
    • 30g chocolate, melted
    • 1 cup (200g) white sugar
    • 1 cup (125g) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla essence
    • 2 eggs
    • 3/4 cup (90g) chopped walnuts
    • 225g cream cheese, softened
    • 1/2 cup (100g) white sugar
    • 1 egg
    • 2 tablespoons plain flour
    • 1/2 teaspoon vanilla essence
    • 65g butter, softened
    • 1/4 cup (30g) chopped walnuts
    • 1 cup (170g) dark chocolate chips
    • 2 cups miniature marshmallows
    • 65g butter
    • 30g dark chocolate, chopped
    • 1/4 cup (65ml) milk
    • 3 cups (360g) icing sugar
    • 1 teaspoon vanilla essence

    Preparation:30min  ›  Cook:30min  ›  Extra time:2hours cooling  ›  Ready in:3hours 

    1. Preheat oven to 180 degrees C. Grease and flour a 20x30cm baking dish.
    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 3/4 of the cream cheese (reserve the rest for the next layer) with the 1/2 cup of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla and 65g 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, 30g chocolate, remaining cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of icing sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.

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    Reviews in English (51)


    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.  -  18 Oct 2007  (Review from Allrecipes USA and Canada)


    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.  -  27 Dec 2002  (Review from Allrecipes USA and Canada)


    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.  -  20 May 2007  (Review from Allrecipes USA and Canada)