Rocky Road Blondies with Cream Cheese Glaze


  • 1 1/2 Cups light brown sugar packed
  • 1/2 Cup butter melted
  • 2 each eggs
  • 1 tsp vanilla extract
  • 1 1/2 Cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 Cup sliced almonds
  • 1 Cup HERSHEY'S milk chocolate chopped, 3 bars
  • 1 Cup JET-PUFFED mini marshmallows
  • 4 oz PHILADELPHIA cream cheese softened
  • 1/2 Cup powdered sugar
  • 1/2 tsp vanilla bean paste or extract
  • 1 Tbls milk or water


  • Preheat oven to 350 degrees. Melt butter and let sit on counter until cooled. In a bowl, mix the flour, baking powder and salt, set aside. Chop the chocolate bars and set aside.
  • In separate large bowl, add in the eggs and vanilla. With a hand mixer on low, mix to combine. Add in the brown sugar and mix to combine. Add the cooled melted butter and combine. Little by little, add in the dry mixture until fully incorporated, scrapping down the sides as needed. Fold in the chopped chocolate, marshmallows and almonds.
  • Line a 13x9 inch pan with parchment paper or grease well. Evenly spread blondie mix into pan. Bake for 30-35 minutes, until a toothpick inserted comes out clean. Place on wired rack to cool completely.
  • While the blondies cool, mix the glaze by creaming the cream cheese until smooth, add in the remaining ingredients.
  • Cut blondies into squares and glaze with the cream cheese mixture. Serve and enjoy!