I'm opening a shop and would like to offer not only my designer cakes but cookies and other types of pastries like cheesecakes, turnovers etc. and brownies. If you have any great recipes/ideas please let me know.

I have seen versions of this bar in high-end bakeries. This recipe generally tastes better than those in the bakeries. But it does have to be stored in the refrigerator.

Rocky Road Fudge Bars
This was the $5,000 winner at the 23rd BAKE-OFF Contest in 1972. Printed in the Pillsbury Classic Cookbook #193 (March 1997)
BASE:
1/2 cup margarine or butter
1 ounce unsweetened chocolate, cut up
1 cup Pillsbury BEST All Purpose Flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs
3/4 cup chopped nuts
FILLING:
1 (8 ounce) package cream cheese, softened, reserving 2 ounces for frosting.
1/4 cup margarine or butter, softened
1/2 cup sugar
2 tablespoons Pillsbury BEST All Purpose Flour
1/2 teaspoon vanilla
1 egg
1/4 cup chopped nuts
1 (6 ounce) package (1 cup) semi-sweet chocolate chips
2 cups miniature marshmallows
FROSTING:
1/4 cup margarine or butter
1/4 cup milk
1 ounce unsweetened chocolate, cut up
Reserved cream cheese
3 cups powdered sugar
1 teaspoon vanilla
1. Heat oven to 350°. Grease and flour 13x9 inch pan. In large saucepan, melt 1/2 cup margarine and 1 ounce unsweetened chocolate over low heat, stirring until smooth. Lightly spoon flour into measuring cup; level off. Stir in 1 cup flour and remaining base ingredients; mix well. Spread in greased and floured pan.
2. In small bowl, combine 6 ounces of the cream cheese and all remaining filling ingredients except nuts, chocolate chips and marshmallows. Beat 1 minute at medium speed until smooth and fluffy; stir in 1/4 cup nuts. Spread over chocolate mixture; sprinkle evenly with chocolate chips.
3. Bake at 350° for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes.
4. While marshmallows are baking, in large saucepan, combine 1/4 cup margarine, milk, 1 ounce unsweetened chocolate and reserved 2 ounces cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator. 48 Bars.

Thank you Narie!! They look so delicious!!!!