Rocky Ledge Bars

Name: Rocky Ledge Bars
Ingredients: 1/2 cup (1 stick) unsalted butter, softened plus a little more for the pan; 2 1/4 cups all purpose flour; 2 1/4 teaspoons baking powder; 1 teaspoon course salt; 1 1/2 cups packed dark brown sugar; 3 large eggs; 1 teaspoon pure vanilla extract; 1 cup mini marshmallows; 1 cup semisweet choc chips; 1 cup white choc chips; 1 cup butterscotch chips; 18 soft caramel candy cubes, coarsely chopped

12 ingredients

5 steps

Ingredients

1/2 cup (1 stick) unsalted butter, softened plus a little more for the pan
2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
1 teaspoon course salt
1 1/2 cups packed dark brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup mini marshmallows
1 cup semisweet choc chips
1 cup white choc chips
1 cup butterscotch chips
18 soft caramel candy cubes, coarsely chopped

Directions

1

preheat oven to 350*. butter a 9 by 13 inch baking pan
2

mix the flour baking powder and salt in a medium bowl. set aside. mix butter and sugar in a medium bowl until fluffy, about 2 mins. add eggs and vanilla. mix until well combined. mix in flour mixture until combined. fold in half of each the marshmallows, chocolates, butterscotch chips and caramels.
3

spread batter in prepared pan. scatter remaining marshmallows, chips etc. on top. bake until golden brown and cake tester inserted in center comes out clean, about 35 mins.
4

let cool and cut.
5

they can be stored on an airtight container at room temp for about a week.