These things are amazing! I asked my husband what treat he wanted me to make and he suggested "buffalo chips" with marshmallows. In his family, buffalo chips=fudge bars. Basically, the bars consist of fudge in an oatmeal cookie sandwich. Kind of a turn-off name for such a great dessert. I decided to take him up on it but take it a step further, and added coconut to the cookie batter and both walnuts and marshmallows to the fudge. The result: incredible. I highly recommend them.
Rocky Road Fudge Bars
- 2 cups semi-sweet chocolate chips
- 2 cups sugar
- 1 can sweetened condensed milk
- 2 eggs
- 1 cup margarine
- 2 1/2 cups flour
- 1/2 cup walnuts
- 2 cups mini marshmallows
- 1 tsp baking soda
- 3 tsp vanilla
- 1 tsp salt
- 3 cups quick rolled oats
- 1 1/2 cups coconut
In a small saucepan, melt 2 cups semisweet chocolate chips with sweetened condensed milk over medium-low heat until smooth in texture. Remove from heat. Add 1 teaspoon vanilla. Allow to cool. I recommend making the cookie base while the fudge is cooling.
Step 2: Make cookie base
In a large bowl, add 1 cup softened margarine and 2 cups sugar and beat until fluffy. Add 2 eggs and mix well. Add 2 teaspoons vanilla, salt, and baking soda and mix well. Add flour and stir until uniform in texture. Add oats and coconut.
Press 2/3 mixture into the bottom of a 9x13 pan.
Step 3: The middle layer
After fudge base is cooled, add marshmallows and walnuts and stir until thoroughly mixed. Be careful: if the fudge is too hot the marshmallows will melt! Pour the fudge layer over the cookie base and spread to coat evenly.
Step 5: The top layer
Crumble the remaining cookie base over the fudge layer in patches. It will spread, so do not worry about getting a perfectly even layer.
Step 6: Bake
Bake 20-25 minutes at 350 degrees Fahrenheit. Undercooking is best. Let cool, cut into bars and serve!