New This Month

Rocky Ledge Bars

80

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 about 16

Source: Martha Stewart Living Television, Episode 9441

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 marshmallows
  • 1 cup semisweet chocolate, coarsely chopped
  • 1 cup white chocolate, coarsely chopped
  • 1 cup toffee chips
  • 18 soft caramel-candy cubes, coarsely chopped

Directions

  1. Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line with parchment paper, allowing a 2-inch overhang on the longer sides. Brush parchment with butter (not overhang).

  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 fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, toffee chips, and caramels.

  3. Spread batter in prepared pan. Scatter remaining marshmallows, chocolates, butterscotch chips, and caramels on top. 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.

  4. Remove parchment, and cut into about 16 triangles. Bars can be stored in an airtight container at room temperature up to 1 week.

Variations

Substitute toffee chips with butterscotch chips.

Cook's Notes

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

Reviews Add a comment

  • Brandy Bora
    2 DEC, 2013
    I made these for my boyfriend's father years ago for Christmas and he drops hints about them every year just in case I forget. He loves caramel and butterscotch. I love marshmallows so I add more of those. I do not like a crunchy texture so the softness of these were perfect for me.
    Reply
  • chee6
    16 FEB, 2013
    Thanks to everyone's comments, I made the following modifications and baked them in cupcake liners. Turned out as easy breakfast cookie bars. Smell great too. 1) add one teaspoon of ground instant coffee and quarter to half teaspoon of ground cinnamon to batter, cut salt to 1/4 tsp 2) just 1/4 cup semi sweet chips, 1/4 cup peanut butter chip - none on topping 3) 3 little pieces of Werther's caramel and 3 little pieces of pretzels at the top 4) option to add whole oats to batter
    Reply
  • jssd
    11 MAR, 2012
    This recipe was disappointing. I was expecting more texture. All of it was soft and sweet. I thought there might be some crunch from the toffee bits. I should have added pecans.
    Reply
  • TheRunningBaker
    30 SEP, 2011
    These are easy and incredibly delicious. I did however find it to be an overload of sugary ingredients (my teeth were shivering), so I left out the caramels and toffee chips and they turned out amazing! It's great that you can add in (or take out) anything you want!
    Reply
  • hannahlj
    16 JAN, 2011
    These are so easy and so versatile. I never add butterscotch chips and normally add peanut butter cups and chopped chocolate and large marshmallows instead of chocolate chips and small marshmallows.
    Reply
  • carasays
    18 OCT, 2010
    I make these all the time, but I leave out the caramels. Also, it's a great base, so it's easy to substitute things to make them not as rich.
    Reply
  • jennland2001
    19 MAY, 2010
    I made these and substituted the butterscotch chips for pecans. I also cut back on the chips. These are yummy, next time I'll try liquid caramel, it was a MAJOR pain, cutting the caramels.
    Reply
  • sWeDiShFiSh818
    21 JUL, 2009
    These were incredible!!!! I ended up having to bake mine for 45 minutes and did not use the caramel cubes. Instead, I drizzled some caramel sauce (I used Smucker's ice cream topping) on top of the unbaked bars before layering on all of the other toppings. This gave the bars a nice caramel flavor without making them difficult to chew.
    Reply
  • betsyjustis
    16 JAN, 2009
    These are awesome! Especialy warm with vanilla ice cream or even Irish Cream Liquur poured over the top.
    Reply
  • MS10746096
    23 AUG, 2008
    okay, I GIVE UP! my comments are getting cut!
    Reply