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Biga on the Banks Rocky Road Bars

Amount For 1st layer:
unsalted butter 4 oz. (1 stick), room temperature
1 oz. unsweetened chocolate
1 C. granulated sugar
2 eggs
1 t. pure vanilla extract
1 C. all-purpose flour
3/4 C. toasted pecan pieces
1 t. baking powder
For 2nd layer:
6 oz. cream cheese room temperature
1/2 C. granulated sugar
2 T. all-purpose flour
2 oz. (1/2 stick) unsalted butter room temperature
1 egg
1/2 t. pure vanilla extract
1/2 C. toasted pecan pieces
1 1/2 C. semisweet chocolate chips
3 C. mini marshmallows

For the Frosting:
2 oz. (1/2 stick) unsalted Butter
1 oz. unsweetened chocolate
2 oz. cream cheese
1/4 C. whole milk
1 C. confectioner's Sugar
1 t. pure vanilla extract

Start with bottom layer.
1. Preheat oven to 350F.

2. Lightly grease a 9 x 13 pan.

3. Melt butter and chocolate over low heat.

4. Sift together the dry ingredients: flour and baking powder.

5. Once chocolate is melted, add sugar, eggs, vanilla, dry ingredients and pecans. Mix until well combined. Press into the prepared pan and set aside.

Second Layer:
1. Cream together the cream cheese and sugar.

2. Add flour, butter, eggs and vanilla. Beat until smooth.

3. Scrape down bowl and add the pecans and mix to combine.

4. Spread the cream cheese layer over the bottom chocolate layer.

5. Sprinkle with the chocolate chips.

6. Bake in oven until only slightly golden on the edges, approximately 20-25 minutes.

7. Sprinkle with marshmallows and return the pan to the oven until the marshmallows are just melted without color, approximately 3 minutes.

1. Melt the butter and chocolate over low heat.

2. Cream the cream cheese.

3. Add the melted chocolate mixture to the cream cheese.

4. Add the milk.

5. Add the confectioner's sugar and vanilla and mix until smooth.

6. Pour oven the hot marshmallows and swirl the frosting with the melted marshmallows.

7. Cool in the pan.

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