Rocky Ledge Bars
Rocky Ledge Bars are thin blondies loaded with chips and nuts.
Servings 16 slices
Cost 5
Ingredients
- 2 ¼ cups all-purpose flour (290 grams)
- 2 ¼ teaspoons baking powder
- 1 teaspoon kosher salt coarse type
- 8 tablespoons unsalted butter, room temperature, plus more for pan (114 grams)
- 1 ½ 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 cubes soft caramels, coarsely chopped (or Sanders)
- ½ cup nuts (such as hazelnuts), optional
Instructions
- Preheat oven to 350 degrees. Line a 13x9 inch pan with foil or parchment. If using foil, grease the foil.
- 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, 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. If using nuts, add them too.
- 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
Notes
Adapted from Martha Stewart.