Rocky Ledge Birthday Bars

When cut into ragged shapes and stacked in a staggered fashion on top of one another, these chunky bars resemble a rocky ledge.

  • Yield: Makes 15
Rocky Ledge Birthday Bars

Source: The Martha Stewart Show, February Winter 2008


  • 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 salt
  • 1 1/2 cups firmly packed dark-brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup mini marshmallows
  • 1 cup semisweet chocolate, coarsely chopped
  • 1 cup white chocolate, coarsely chopped
  • 1 cup toffee chips
  • 18 square individually wrapped caramels, coarsely chopped


  1. Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Cut a piece of parchment paper large enough to cover the bottom of the pan and overhang the longer sides by about 2 inches. Line pan with parchment; brush parchment with butter, and set pan aside.

  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a medium bowl using a wooden spoon, mix the butter and sugar until mixture is light and fluffy, about 2 minutes. Add eggs and vanilla, and mix until well combined. Add the flour mixture; mix just until combined. Fold in half the marshmallows, white and semisweet chocolates, toffee chips, and caramels.

  3. Using an offset spatula, spread batter into prepared pan. Scatter remaining marshmallows, chocolates, toffee chips, and caramels on top. Bake until top is golden brown and a cake tester inserted into center comes out clean, about 35 minutes. Remove from oven, and let cool. Using overhanging parchment, lift bars out of pan, and place on a baking sheet. Refrigerate until set, at least 30 minutes.

  4. Remove from refrigerator, and peel off parchment. Using a serrated knife, cut into 15 irregular-shape bars, and stack them vertically, as desired.

Cook's Notes

They can be stored in an airtight container at room temperature for up to one week.


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