Rocky Ledge Bars are thin blondies loaded with chips and nuts.
Course Dessert
Cuisine American
Keyword Blondies, Rocky Ledge
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 16
Author Cookie Madness
Ingredients
8tablespoons1 stick unsalted butter, room temperature, plus more for pan
2 ¼cupsall-purpose flour10.25 oz
2 ¼teaspoonsbaking powder
1teaspoonkosher saltcoarse type
1 ½cupspacked dark brown sugar
3largelarge eggs
1teaspoonpure vanilla extract
1cupminiature marshmallows
1cupsemisweet chocolatecoarsely chopped
1cupwhite chocolatecoarsely chopped
1cupbutterscotch chips
18soft caramel-candy cubescoarsely chopped
Instructions
Preheat oven to 350 degrees. Line a 13x9 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