Rocky Ledge Bars

This looked too good not to try.  I think I’ve found a new favorite. Before sampling we sent some home with company and over to daughter's boyfriend.  Little did we know we'd wish we'd kept more!  The original recipe called for using chopped white and semi-sweet chocolate, to make it simpler I used chips of all.

Ingredients:

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 marshmallow

1 cup semisweet chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips
18 soft caramel-candy cubes, coarsely chopped

Directions:

1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Line pan with parchment paper, allowing a 2-inch overhang on the longer sides. Spray the parchment paper with cooking spray. Set the pan aside.

2. 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 smooth.  Add eggs and vanilla extract, mix until smooth.

3. Slowly add in the  flour mixture and mix until just combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and caramels.

4. Spread batter into prepared pan. Sprinkle remaining marshmallows, chocolates, butterscotch chips, and caramels on top.

5. 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.

6. Remove parchment, and cut into about triangles or squares.

Click here for printable recipe

Adapted from Two Peas and Their Pod