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!!
Heat oven to 350 degrees F. Butter the bottom and sides of a 9x13 pan.
First layer assembly–
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.
Second layer (filling) assembly–
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.
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.
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.
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.
Refrigerate about 2 hours to set. Cut into small squares. Store in the refrigerator.