Rocky Ledge Bars
User Reviews
5
3 reviews
Excellent
-
Cook Time
35 mins
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Servings
16 bars
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Course
Dessert
Rocky Ledge Bars
Report
This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1/2 cup butter unsalted, room temperature, 1 stick plus more for pan
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt coarse
- 1 1/2 cups dark brown sugar packed
- 3 egg large
- 1 teaspoon vanilla extract pure
- 1 cup miniature marshmallows
- 1 cup semisweet chocolate coarsely chopped
- 1 cup white chocolate coarsely chopped
- 1 cup butterscotch chips
- 18 caramel candy coarsely chopped, soft, in cubes
Instructions
- 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. 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.
- 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.
- 4. Spread batter into prepared pan. Sprinkle remaining marshmallows, chocolates, butterscotch chips, and caramels on top.
- 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.
- 6. Remove parchment, and cut into about triangles or squares.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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