MARBLE BARS RECIPES

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ROCKY ROAD FUDGE BARS RECIPE - PILLSBURY.COM



Rocky Road Fudge Bars Recipe - Pillsbury.com image

These winning chocolate bars feature marshmallows and a rich chocolate icing.

Provided by Pillsbury Kitchens

Total Time 2 hours 10 minutes

Prep Time 25 minutes

Yield 48

Number Of Ingredients 23

1/2 cup margarine or butter
1 oz. unsweetened chocolate, chopped
1 cup Pillsbury BEST® All Purpose or Unbleached Flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs
3/4 cup chopped nuts
1 (8-oz.) pkg. cream cheese, softened, reserving 2 oz. for frosting
1/4 cup margarine or butter, softened
1/2 cup sugar
2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
1/2 teaspoon vanilla
1 egg
1/4 cup chopped nuts
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
2 cups miniature marshmallows
1/4 cup margarine or butter
1/4 cup milk
1 oz. unsweetened chocolate, cut up
Reserved cream cheese
3 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease and flour 13x9-inch pan. In large saucepan, melt 1/2 cup margarine and 1 oz. unsweetened chocolate over low heat, stirring until smooth. Remove from heat. Lightly spoon flour into measuring cup; level off. Stir in 1 cup flour and all remaining base ingredients; mix well. Spread in greased and floured pan.
  • In small bowl, combine 6 oz. of the cream cheese, 1/4 cup margarine, 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon vanilla and 1 egg; beat 1 minute at medium speed until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate mixture; sprinkle evenly with chocolate chips.
  • Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes.
  • While marshmallows are baking, in large saucepan, combine 1/4 cup margarine, milk, 1 oz. unsweetened chocolate and reserved 2 oz. cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.

Nutrition Facts : Calories 170 , CarbohydrateContent 21 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Bar, SodiumContent 75 mg, SugarContent 17 g

MEYER LEMON CHEESECAKE BARS - SOUTHERN LIVING



Meyer Lemon Cheesecake Bars - Southern Living image

These cheesecake bars will definitely be a shining star at the potluck this summer.

Provided by Anna Theoktisto

Categories     Cakes

Total Time 6 hours 15 minutes

Number Of Ingredients 13

⅓ cup fresh Meyer lemon juice (from 2 large Meyer lemons)
⅓ cup granulated sugar
2 large eggs
4 tablespoons unsalted butter, cubed
2 teaspoons grated Meyer lemon zest (from 1 Meyer lemon)
2 ½ cups graham cracker crumbs
½ cups unsalted butter, melted
3 tablespoons granulated sugar
3 (8-oz.) pkg. cream cheese, at room temperature
1 ½ cups granulated sugar
⅓ cup sour cream
4 large eggs
2 teaspoons vanilla extract

Steps:

  • Prepare the Curd: Whisk together lemon juice, granulated sugar, and eggs in a saucepan. Cook over medium-low, whisking constantly, until slightly thickened, about 3 minutes. Add butter a few cubes at a time, and cook, whisking constantly, until melted before adding more butter. Continue cooking, whisking constantly, until Curd is smooth and coats the back of a spoon, about 2 minutes. Pour through a fine mesh strainer into a heatproof bowl, discarding solids. Stir in zest; chill 1 hour.
  • Meanwhile, prepare the Crust: Preheat oven to 350°F. Line a 13- x 9-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides. Stir together crumbs, melted butter, and sugar in a medium bowl until combined. Press on bottom and ½ inch up sides of prepared pan. Bake in oven until Crust begins to brown, about 10 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Reduce oven temperature to 325°F.
  • Meanwhile, prepare the Filling: Beat cream cheese and sugar in bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, scraping down sides as needed. Add sour cream, eggs, and vanilla, beating on medium speed until smooth, about 2 minutes. Pour cream cheese mixture over Crust. Using a tablespoon, dollop chilled Curd on top; swirl Curd into mixture using the tip of a knife.
  • Bake at 325°F until Filling is almost set but jiggles slightly in center, 35 to 40 minutes. Transfer to a wire rack, and cool 1 hour. Refrigerate until well chilled, about 4 hours. Using the parchment paper overhang, lift cheesecake out of pan. Cut into 16 (2¼- x 3¼-inch) bars, and serve.

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