Rocky Ledge Bars

Name: Rocky Ledge Bars
Ingredients: 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

12 ingredients

1 steps

Ingredients

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

Directions

1

{"0":"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.","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.","4":"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.","6":"4. Spread batter into prepared pan. Sprinkle remaining marshmallows, chocolates, butterscotch chips, and caramels on top.","8":"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.","10":"6. Remove parchment, and cut into about triangles or squares."}