Rocky Ledge Bars

These bars are one of my favorite treats. They are easy to make, easy to take along and share, and they hit my sweet spot from just the right angle. 

Rocky Ledge Bars

Ingredients:

• 1/2 cup (1 stick) unsalted butter, room temperature  
• 2 1/4 cups all-purpose flour
• 2 1/4 tsp baking powder
• 1 tsp coarse salt
• 1 1/2 cups packed dark brown sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1 cup mini marshmallows
• 1 cup semisweet chocolate morsels (or coarsely chopped chocolate)
• 1 cup butterscotch chips
• 1 cup white chocolate chips (can substitute with 18 soft caramel-candy cubes, coarsely chopped)

Directions:

Preheat oven to 350° degrees. 

Lightly grease a 9 x 13 inch baking pan. Line with parchment paper, allowing a 2-inch overhang on the longer sides. Grease parchment (not overhang).

Whisk together flour, baking powder, and salt in a medium bowl; set aside. In a large bowl with an electric mixer, beat butter and brown sugar until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Gradually mix in flour mixture until combined. Fold in half of each of the marshmallows, semisweet chocolate, butterscotch, and white chocolate.

Spread batter in prepared pan. Scatter remaining marshmallows, semisweet chocolate, butterscotch, and white chocolate on top. Bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 minutes. Cool on wire rack. Lift out of pan and transfer to baking sheet. Refrigerate for at least 30 minutes, until set.

Remove parchment, and cut into triangles. Bars can be stored in an airtight container at room temperature up to 1 week. 

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