Rocky Ledge Bars

Rocky Ledge Bars are perfect for bake sales. They are a semi-cakey blonde brownie loaded with white chocolate, butterscotch chips, marshmallows and caramel. Does it get any better than that?

Rocky Ledge Bars

Rocky Ledge Bars — Adapted from Martha Stewart’s recipe

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour (10.25 oz)
2 1/4 teaspoons baking powder
1 teaspoon Kosher salt (coarse type)
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

Preheat oven to 350 degrees. Line a 13×9 inch pan with foil and spray foil with cooking spray.

Mix flour, baking powder, and salt in a bowl.

Cream butter and brown sugar in a large mixing bowl using an electric mixer. When light and fluffy, until add eggs and vanilla; mix until well combined. On lowest speed or by hand, stir 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.

Remove by lifting foil from pan. Set on a cutting board 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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Comments

  1. rachel says

    hey would just like to say, i tried out your “Alton Brown” cookie recipe and it worked!! The cookies were the best I have ever made…the texture was just right (chewy on the inside but with crispy edges) and the flavour was soooo good..it was kind of rich vanilla-y caramel…I usually use just 1 tsp or 1/2 a tsp of vanila so I was doubtful whether I should use 1 1/2 like the recipe said, but it was ok!
    the recipe said to bake them for 14 mins, but i found they turned out better at 12…maybe our ovens a bit hot.
    Also the other thing that happened was they spread out..like a lot..they were like, my handspan size, but quite thin. The taste wasn’t affected at all, but is there a reason why they spread so much? can i do anything to prevent that?

  2. says

    I’ve also made these a few times – they consistently get great reviews whenever I bring them anywhere!

  3. says

    Rachel, I’m glad you liked Alton Brown’s cookies!

    It’s hard to diagnose spreading, but I suspect it has something to do with one of the following. I’ve listed these things in order of what I think is the most probable.

    Flour: I don’t know if you are weighing your flour or measuring it by volume. Volume measurements can be so inaccurate. You might want to try weighing your flour. Allow 4 1/2 oz (about 128 grams) per cup. If you don’t have a scale, then you might try adding an extra two tablespoons of flour to the batter.

    Type Cookie Sheet: When I bake on a non-insulated or very thin cookie sheet, my cookies tend to spread. If you don’t have an insulated cookie sheet, you might try stacking two cookie sheets together to make your own insulated cookie sheet. I’ve also found that my well-broken-in Silpat helps curb spreading. Then again, I tend to use it on an insulated cookie sheet!

    Butter: I think most European butters have more fat/less water. That might contribute to the spreading. You might try using 1 less tablespoon less butter in the recipe, but only if you suspect the flour or the cookie sheet are to blame.

    Chilled Dough: It may just be that you didn’t chill the dough long enough. The Alton Brown cookies bake up much higher after the dough has been chilled for several hours or overnight.

    Joe, I think I think Rocky Ledge Bar is what led me to Martha’s.

  4. Carol says

    Anna, I hope your eye feels better! May I add a couple of things to your rice sock tip: Always be sure to use an all-cotton sock, other materials get too hot in the microwave. And these are great for headache/neck aches, or if you just need to warm up.

    I’ll be playing with the carrot cake cookies recipe tonight, and will report back!

  5. Kelly says

    I have been making the Rocky Ledge bars for a couple of years, and they are so adaptable! I usually do them at Christmas, but your post has me thinking early Easter treats.
    Thanks for the rice sock tip. My eye has felt like it has a boulder in it all day.

  6. says

    Carol, I have a whole drawer full of mismatched socks which I am now using exclusively for first aid purposes. I do not think they are all cotton because they get really, really hot. I just let them cool down. Now I have a reason to buy all-cotton socks. I hope you like the carrot cake cookies. I found a non-oatmeal version and will be testing it tomorrow.

    Kelly, the rocky ledge bars were a hit with Fuzz and her friends as well. I can see why you and Joe would make them multiple times. But mostly, I am sorry about your eye. Continue with the warm rice/compress and it should go away. Hopefully, it’s just irritation and not a stye.

  7. Po says

    The rice pack thing, use fresh hot rice and wrap in a cloth or piece of muslin. I always remembered mom and grandma adding brandy or some sort of alcohol to it too and let it cool a few seconds then holding it on the eye until it got cold.

  8. Jami says

    Thank you for sharing about the mouthwash… that’s very interesting… glad I read about that before purchasing my next bottle of mouthwash (which happens to be on my grocery list!!!!!)

  9. Valerie says

    I had problems with that brand of mouthwash. big problems. then I saw a thread on the CLBB about it. this was well over a year ago… maybe closer to 2. I can’t believe that stuff is still on the market.

  10. says

    These look YUMMY! They also look like every single bite would be totally off my diet! Add some holiday colored m&m’s and you could adapt them for any holiday! You could also use the new Caramel Bits, they seem just the right size. Anyway, Anna, I made the low fat carrot cookies yesterday (made 19 smaller ones instead of the big ‘uns.) They are a yummy first- thing-in-the-morning “treat” before my 6 a.m. workout. Thanks. (I used 100% whole wheat flour and love them.)

  11. says

    How is it these bars have missed my radar? My daughter’s school is called Rock Ledge. These would be perfect for a classroom treat or a treat for the office staff. Thanks for sharing Anna!

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