Rocky Ledge Bars Recipes

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ROCKY LEDGE BARS



Rocky Ledge Bars image

When cut into ragged shapes and stacked in a staggered fashion on top of one another, these chunky bars resemble a rocky ledge.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16

Number Of Ingredients 12

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 toffee chips
18 soft caramel-candy cubes, coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line with parchment paper, allowing a 2-inch overhang on the longer sides. Brush parchment with butter (not overhang).
  • 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 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, toffee 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 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.
  • Remove parchment, and cut into about 16 triangles. Bars can be stored in an airtight container at room temperature up to 1 week.

ROCKY LEDGE BARS



Rocky Ledge Bars image

Make and share this Rocky Ledge Bars recipe from Food.com.

Provided by Marz7215

Categories     Lunch/Snacks

Time 55m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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 Facts : Calories 416.4, Fat 18.6, SaturatedFat 11.5, Cholesterol 57.2, Sodium 396, Carbohydrate 60.8, Fiber 1.9, Sugar 42.7, Protein 5.6

ROCKY LEDGE BARS



ROCKY LEDGE BARS image

Categories     Cookies     Chocolate     Dessert     Bake     Quick & Easy

Yield about 16 servings

Number Of Ingredients 12

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

Steps:

  • preheat oven to 350*. butter a 9 by 13 inch baking pan 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. 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. let cool and cut. they can be stored on an airtight container at room temp for about a week.

ROCKY LEDGE BARS



ROCKY LEDGE BARS image

Yield 16 bars

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line with parchment paper, allowing a 2-inch overhang on the longer sides. Brush parchment with butter (not overhang). 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 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 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. (Be sure to chill these, they will not slice clean if they are warm.) Remove parchment, and cut into about 16 triangles. Bars can be stored in an airtight container at room temperature up to 1 week.

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