Rocky Ledge Bars
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking soda ⓘ
- 1 teaspoon coarse salt ⓘ
- 1/2 cup unsalted butter, at room temperature ⓘ
- 1 1/2 cups packed dark brown sugar ⓘ
- 3 large eggs ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 cup mini marshmallows ⓘ
- 1 cup semisweet chocolate, coarsely chopped ⓘ
- 1 cup white chocolate, coarsely chopped
- 1 cup butterscotch chips ⓘ
- 18 soft caramels, coarsely chopped (candy cubes) ⓘ
Instructions
- Preheat oven to 350°F.
- Butter a 9X13 inch baking pan. Line with parchment, allowing a 2 inch overhang on the longer side. Brush parchment paper with butter (you do not need to brush the overhang).
- Whisk together flour, baking powder, and salt in a bowl. Using a wooden spoon, mix butter and brown sugar in a medium bowl until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips and caramels.
- Spread batter in prepared pan. Scatter remaining marshmallows, chocolates, butterscotch chips, and caramels on top, bake until top is golden brown and a cake tester inserted in 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.
- Remove parchment, and cut into 16 triangles. Bars can be stored in an airtight container for 1 week.
Nutrition & Diet Analysis (per serving)
1010
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).