I know you’re going to love these Rocky Road Toffee Fudge Jars. Don’t get me wrong, we love to eat lean, light and healthy here at The Café; but you know what? When it’s time to celebrate, breaking some of the everyday rules is perfectly legitimate to us. Sometimes we like to celebrate simple things like just living another day on God’s beautiful green earth. Then there are moments in life that are so special, we just have to put on our dancing shoes. Like today. Today is the day we’ve been anticipating for weeks ………. an exciting day for us when our daughter Cait, her husband, Josh and their little herd (three sweet girlies and a
baby toddler boy) are winging their way from London for a three week visit here in the States. We’ll be picking them up in a few hours at the airport and we can hardly wait.
We’ve got a few more things to do in preparation, so I’ll make this post short; but I wanted to share an all time favorite family dessert I reinvented for this fun occasion. I’ve been making versions of these Rocky Road Toffee Fudge Jars for, what seems like forever. I had my first taste of this indulgent treat many years ago when a friend brought a pan to share at work.
One bite of the delicious brownie, with cream cheese filling and fudgy marshmallow icing, had me begging for the recipe. My co-worker shared that the recipe had been a Pillsbury Bake-Off Winner in 1972. She kept her promise the next time we worked together and handed me a recipe scribbled out on a little note card (no email or Pinterest back then!) I probably didn’t even wait a day to make them myself, and they’ve been a huge hit whenever and where ever I’ve taken them since.
I had a little fun with these Rocky Road Toffee Fudge Jars this time by baking them in small jelly jars. I love how these little jars make dessert so simple with no cutting or portioning. They can be made ahead, covered and stored in the fridge for several days or the freezer for months. They’d be perfect to tote to a party, picnic or any type of get together with family, friends, co-workers, etc. One recipe makes 20 jars; definitely enough to feed your herd!
We’ll be headed to the airport soon so I’ll sign off. Hope you enjoy this special treat as much as we have. Don’t be surprised if it becomes a requested dessert at your house!
P.S. Just in case you’re wondering, the photographer and “his wife” couldn’t stand looking at these anymore. Do you blame them? Could you take pictures for 45 minutes, smelling the intoxicating aroma of chocolate the entire time, and not indulge just a bit? ………. Tell the truth!
- ½ cup butter
- 2 ounces unsweetened chocolate
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 large eggs
- 6 ounces cream cheese, softened
- ¼ cup butter, softened
- ½ cup sugar
- 2 tablespoons flour
- ½ teaspoon vanilla
- 1 large egg
- 1 cup mini chocolate chips
- ¼ cup butter
- ¼ cup milk
- 2 ounces unsweetened chocolate
- 2 ounces cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 toffee bits, for garnish
- mini chocolate chips, for garnish
- ½ 10.5-ounce bag miniature marshmallows
- Heat oven to 350°F. Line a sheet pan with parchment paper. This will keep jars from slipping. Place 20 4-ounce jelly jars on sheet pan. Jars should not touch each other.
- Spray insides of jars with baking spray and wipe with a paper towel to evenly spread spray.
- For the base, place butter and unsweetened chocolate in a medium size microwave safe bowl. Cook on high for 1 minute. Stir and return to microwave for another 30 seconds and stir again. Repeat till chocolate and butter are melted. Add flour and all remaining base ingredients; mix well.
- Divide mixture evenly between the 20 jars. I like to use a 2 tablespoon cookie scoop. This is approximately how much you want in each jar. Don't worry about spreading or leveling the mixture.
- For the filling, in a medium size bowl, combine 6 oz. of the cream cheese and the rest of the filling ingredients. Whisk until smooth and fluffy. Stir in chocolate chips. Divide this mixture between the 20 jars, on top and around the base mixture about 1½ tablespoons per jar.
- Bake at 350°F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool for 30 minutes. Don't skip this part. Brownies will sink a bit as they cool and if you don't give them this rest time, your jars will have "sinkholes" in the center.
- While jars are cooling, make icing. In a medium microwave-safe bowl, combine milk unsweetened chocolate and butter. Cook on high for one minute and stir well. Return to microwave and cook another 30 seconds or until chocolate and butter are melted. Add cream cheese and vanilla and stir until smooth. Stir in powdered sugar and vanilla and again, stir until smooth.
- Refrigerate 1 hour or until firm. Store in refrigerator.
- After 30 minute cooling period, add 10 miniature marshmallows to each jar. Return jars to oven for 5 minutes. Remove from oven and, working quickly, divide icing between jars. Using a small wooden skewer or chopstick, swirl the icing and marshmallows together to create a marbled effect. Sprinkle each jar with 1 teaspoon of toffee bits and 1 teaspoon of miniature chocolate chips. Allow to cool completely before serving, one hour in the refrigerator or 3-4 hours at room temperature.
- To store jars. Cover with lid screwed tightly to secure. May be refrigerated for 1-2 days or frozen for several months.