Rocky Road Cheesecake bars

These bars are deli­cious X 10! The cheese­cake layer is an unex­pected addi­tion to Rocky Road bars, but it’s what takes them over the top.  They are pretty rich, so I’d cut them small. About an inch and a half square is plenty. Keep them in the refrigerator.

I’m think­ing they’d be really yummy blended into an ice cream shake–sprinkle in a lit­tle malt pow­der and YUM!!

Rocky Road Cheesecake Bars


Rocky Road Cheese­cake bars


  • Bot­tom layer:
  • 1 pkg (1 lb. 1.5 oz.) Betty Crocker dou­ble choco­late chunk cookie mix
  • 1/4 cup veg­etable oil
  • 2 table­spoons water
  • 1 egg
  • Fill­ing:
  • 8 oz. cream cheese, softened
  • 1/2 cup gran­u­lated sugar
  • 1/4 cup butter–softened
  • 2 table­spoons flour
  • 1 tsp vanilla
  • 1 egg
  • 1/4 cup chopped pecans
  • 1 cup semi-sweet choc chips
  • Frost­ing:
  • 1 1/2 cups mini marshmallows
  • 1/2 cup butter
  • 1/4 cup cocoa powder
  • 1/3 cup milik
  • 3 cups pow­dered sugar
  • 1 tsp vanilla
  • 1 cup chopped pecans


  1. Heat oven to 350 degrees F. But­ter the bot­tom and sides of a 9x13 pan.
  2. First layer assembly–
  3. In mix­ing bowl, com­bine the ingre­di­ents for the bot­tom layer until mixed well. Press/spread bat­ter into the bot­tom of the pre­pared 9x13 pan. Set aside.
  4. Sec­ond layer (fill­ing) assembly–
  5. In mix­ing bowl, beat the soft­ened cream cheese, gran­u­lated sugar, 1/4 cup soft­ened but­ter, 2 table­spoons, 1 tea­spoon vanilla and 1 egg at medium speed until smooth. Stir in the 1/4 cup pecans and pour over choco­late layer in bot­tom of pan. Sprin­kle the choco­late chips over the cream cheese layer.
  6. Bake 26–28 min­utes, until fill­ing is start­ing to lightly brown on top. Take out of the oven and sprin­kle the mini marsh­mal­lows evenly over the top. Bake an addi­tional 2 minutes.
  7. Frost­ing layer–
  8. Mean­while, in a medium saucepan, melt 1/2 cup but­ter over medium heat. Stir in the cocoa and milk. Heat to boil­ing while stir­ring con­stantly. Remove pan from heat, and whisk in the pow­dered sugar. Stir until well blended. Add the vanilla and 1 cup chopped pecans.
  9. When the two min­utes of roast­ing the marsh­mal­lows is fin­ished, remove the pan of rocky road bars from the oven and imme­di­ately pour the frost­ing mix­ture over the marsh­mal­lows. Spread evenly to cover and let cool 30 minutes.
  10. Refrig­er­ate about 2 hours to set. Cut into small squares. Store in the refrigerator.


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One Comment

  1. Looks sin­ful and tempt­ing ! I would love a bite..

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