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Nancy,
Below is another of my TNT recipes. I am transferring all my recipes to the computer. I am making a recipe book for my grown children. I have tried two recipe software programs and have discovered that it is better and easier for me just to type my recipes up using Word. I know there has been some discussion about which is the best software to use so, if anyone is interested this works best for me. Plus, I don't have to invest in anymore software. I'm sure there are others on this list that have recipes in every "nook and cranny", that's me! I could probably wallpaper a large room with all my recipes.

Below is a little poem from one of my cookbooks that has a copyright date of 1970, if you want to use it.

Fancy Recipes
She read the fancy recipes
Each on a tempting winner--
Then, dashing to her kitchen
Fixed some ham and eggs for dinner - Author Unknown

Rocky Road Fudge Bars
If you like brownies and rocky road fudge, here is a taste treat that’s sure to please--with a cream cheese layer in between?

From: Pillsbury Simply from Scratch Recipes ~ 1977
Page 86

BAR
1/2 cup butter or margarine (I use butter)
1 square unsweetened chocolate or 1 envelope pre-melted chocolate
1 cup granulated sugar
1 cup Pillsbury’s Best All Purpose or Unbleached Flour
1/2 to 1 cup chopped nuts (1-3/4 cup of walnuts)
1 teaspoon baking powder

1 teaspoon vanilla
2 eggs

FILLING
8-ounce package cream cheese, softened (reserve 2 ounces for Frosting)
½ cup granulated sugar
2 tablespoons flour
1/4 cup butter or margarine, softened (I use butter)
1 egg
1/2 teaspoon vanilla
1/4 cup chopped nuts
6-ounce package (1 cup) semi-sweet chocolate pieces, if desired (I use the semi-sweet chocolate pieces).

Frosting
2 cups miniature marshmallows
1/4 cup butter or margarine (I use butter)
1 square unsweetened chocolate
Remaining 2 ounces cream cheese
1/4 cup milk
3 cups powdered sugar, sifted
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease (not oil) and flour 13x9-inch pan. In large saucepan over low heat, melt ½ butter and 1 ounce chocolate. (Lightly spoon flour into measuring cup; level off). Add remaining Bar ingredients; mix well. Spread in prepared pan. In small bowl, combine 6 ounces cream cheese with next 5 Filling ingredients. Beat 1 minute at medium speed until smooth and fluffy; stir in nuts. Spread over chocolate mixture. Sprinkle with chocolate pieces. Bake 25 to 35 minutes until toothpick inserted in center comes out clean. Remove from oven; sprinkle with marshmallows. Bake 2 minutes longer. Meanwhile, in large saucepan, over low heat, melt ¼ cup butter, 1 square chocolate, remaining 2 ounces cream cheese and milk. Stir in powdered sugar and vanilla until smooth. Immediately pour over marshmallows and swirl together. Cool; cut into bars. Store in refrigerator. 3 to 4 dozen bars.
HIGH ALTITUDE: No change.

Notes:
Well worth the effort!
Chocolate lovers will love!
Don’t let the frosting sit because it will get thick.

Even though there is cream cheese in recipes these freeze well. Let cool; cut into desired size bars, freeze.
I baked these for 25 minutes.

Thanks,
Joan, San Antonio, Texas

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