Rocky Ledge Bars
Total Time
35 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(1)
Ingredients
16 servings
- 1/2 cup 1 stick unsalted butter, room temperature, plus more for pan
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1 1/2 cups packed dark-brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup miniature marshmallows
- 1 cup semisweet chocolate (coarsely chopped)
- 1 cup white chocolate (coarsely chopped)
- 1 cup butterscotch chips
- 18 soft caramel-candy cubes (coarsely chopped)
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Preparation
Step 1
1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Line pan with parchment paper, allowing a 2-inch overhang on the longer sides. Spray the parchment paper with cooking spray. Set the pan aside.
Step 2
2. Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until smooth. Add eggs and vanilla extract, mix until smooth.
Step 3
3. Slowly add in the flour mixture and mix until just combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and caramels.
Step 4
4. Spread batter into prepared pan. Sprinkle remaining marshmallows, chocolates, butterscotch chips, and caramels on top.
Step 5
5. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool on a wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes.
Step 6
6. Remove parchment, and cut into about triangles or squares.
Step 7
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