Rocky Road Fudge Bars

Base
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
Filling
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
Frosting
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

* 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. While marshmallows are baking, in large saucepan, combine 1/4 cup .

SORCE: http://www.pillsbury.com

Chocolate Cherry Bars

BARS

1pkg. Pillsbury Plus Food Cake Mix

21-oz. can cherry fruit pie filling

1 teaspoon almont extract

2 eggs,beaten

FROSTING

1 cup sugar

5 tablespoon butter

1/3 cup milk

6-oz. pkg. (1 cup) semi-sweet chocolate chips

*heat oven to 350 F. Grease flour 15x10-inch jelly roll pan

Or 13x9-inch pan. In a large bowl, combine all bar ingredients;

stir until well mixed. Pour into prepared pan.Bake at 350 F in jelly

roll pan for 20-30mins. or in 13x9-inch pan for 25-30 mins or until

toothpick inserted in center comes out clean.

In a small saucepan,combine sugar, butter and milk. Bring to a boil;

Boil 1 min, stirring constantly. Remove from heat; stir in chocolate chips until smooth.

Pour over warm bars.Cool. Cut into bars; garnish as desired. 36 bars.

PEANUT BUTTER SQUARES

Peanut Butter Chocolate Squares

SQUARES

½ cup firmly packed brown sugar

½ cup sugar

1 cup margarine or butter, softened

2 eggs

1 cup Pillsbury’s best all purpose flour

1 cup rolled oats

1 cup peanut butter chips

TOPPINGS

6 oz pkg. (1 cup) semi-sweet chocolate chips

3 tablespoon margarine or butter

½ cup chopped nuts

*Heat oven to 350® F. gease 13x9-inch pa. In a large bowl,beat brown sugar,sugar and 1 cup margarine until light and fluffy.Add eggs;blend well. Lightly spoon flour into measuring cup;level off.Add flour,oats and peanut butter chips;mix well. Spread into prepared pan. Bake at 350® F for 20 to 30 mins. or until light golden brown around edges. Cool slightly.

In a small saucepan over low heat, melt chocolate chips and 3 tablespoons margarine, stirring constantly. Spread over squares; sprinkle with peanuts.Cut into squares.36 squares.

Microwave Nut Goodie Bars

Microwave Nut Goodie Bars

2 cups semi sweet chocolate chips

2 cups butterscotch chips

2 cups peanut butter

2 cups salted peanuts

1 cup margarine or butter

3 ½ oz. pkg. vanilla or milk chocolate pudding and pie filling mix

½ cup evaporated milk

2-lb bag (7 ½ cups) sifted powdered sugar

1 teaspoon vanilla

*MICROWAVE DIRECTIONS

Butter
15x10 –inch jelly roll pan. In medium microwave-safe bowl, combine
chocolate chips and buttersnotch chips. Microwave on MEDIUM for 6-7
mins, stirring every 2 mins. Stir until smooth. Stir in peanut
butter;mix well. Spread half of mixture into prepared pan; refrigerate.
Stir peanuts into remaining chocolate mixture; set aside.

In large microwave-safe bowl,place margarine. Microwave on HIGH 15 to 60
sec. or until melted. Stir in pudding mix and evaporated milk; blend
well. Microwave on HIGH for 45-60 secs or until hot. DO NOT BOIL. Stir
in powdered sugar and vanilla. Carefully spread over chocolate layer.
Refrigerate for 30 mins. to set. Drop remaining chocolate-peanut
mixture by tablespoon over chilled pudding layer. Carefully spread to cover. Refrigerate until firm; cut into bars. Store in covered container in refrigerator.60 bars.