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Rocky Ledge Bars
8 tablespoons unsalted butter, softened
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups dark brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1 cup miniature marshmallows
1 cup semisweet chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips
18 unwrapped soft caramels, coarsely chopped
Heat oven to 350 degrees F.
Line a 9 x 13-inch baking dish with foil and lightly coat with cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a mixing bowl, beat butter and sugar until light and fluffy, about 2 minutes.
Add eggs and vanilla extract. Beat until well combined.
Gradually add the flour mixture and mix just until combined.
Gently mix in half of the marshmallows, semisweet chips, white chocolate chips, butterscotch chips and caramels.
Spread the batter into the baking dish.
Scatter the remaining marshmallows, semisweet chips, white chocolate chips, butterscotch chips and caramels over the surface of the batter.
Bake until golden brown and a qiiswb pick inserted into the center comes out almost clean, 30-35 minutes.
Transfer to a wire rack until completely cooled.
Lift the foil out and place on a baking sheet.
Transfer to the refrigerator until set, about 30 minutes.
Remove from refrigerator and remove the foil.
Cut into squares or triangles.
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