Chocolate treats are part of most holiday celebrations, from Valentine hearts and chocolate Easter bunnies to Halloween candy and, of course, Christmas chocolates. Those with a sweet-tooth, however, don’t need a holiday excuse to enjoy delicious chocolate.

During the late spring and throughout the summer months, it can be a challenge to get your beloved chocolate candy home from the store without melting. Thankfully, there are a variety of chocolate treats to choose from, including cookies, brownies and cupcakes.

The following recipe for Rocky Road Fudge Bars is another great option to satisfy your chocolate craving. The marshmallows and cream cheese greatly enhance the chocolate flavor.



1/2 cup margarine or butter

1 ounce (1 square) unsweetened chocolate, chopped

1 cup all-purpose flour

1 cup sugar

3/4 cup chopped nuts

1 teaspoon baking powder

1 teaspoon vanilla

2 eggs


1 (8-ounce) package cream cheese, softened, reserving 2 ounces for frosting

1/4 cup margarine or butter, softened

1/2 cup sugar

2 tablespoons flour

1/2 teaspoon vanilla

1 egg

1/4 cup chopped nuts

6-ounce package (1 cup) semisweet chocolate chips


2 cups miniature marshmallows

1/4 cup margarine or butter

1/4 cup milk

1 ounce (1 square) unsweetened chocolate, chopped

3 cups powdered sugar, sifted

1 teaspoon vanilla

Heat oven to 350 degrees. Grease and flour 13-by-9-inch pan. In large saucepan over low heat, melt 1/2 cup margarine and 1 ounce unsweetened chocolate, stirring until smooth. Add 1 cup flour and remaining base ingredients; mix well. Spread in 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 degrees for 25 to 35 minutes or until a toothpick comes out clean.

Immediately sprinkle marshmallows over top. Bake an additional 2 minutes. In large saucepan over low heat, combine 1/4 cup margarine, milk, 1 ounce unsweetened chocolate and reserved 2 ounces cream cheese; stir until well blended. Remove from heat. Stir in powdered sugar and 1 teaspoon vanilla; blend until smooth. Immediately spoon warm frosting over marshmallows. To marble, lightly pull knife through frosting and marshmallows in wide curves. Refrigerate until firm. Cut into bars.

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