Rocky Ledge Bars

12 ingredients
5 steps

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)

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    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).
  3. 3
    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.
  4. 4
    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.
  5. 5
    Remove parchment, and cut into 16 triangles. Bars can be stored in an airtight container for 1 week.

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