Thanks to anyone who sent well wishes to me via Twitter yesterday when I mentioned my little brother’s surgery. I’m happy to say that the surgery went well! When I got home from the hospital yesterday I made the mistake of sitting on the couch and nearly fell into a coma myself. I didn’t realize how exhausted I was until then. I think hospitals are just exhausting places. Most people there are waiting for good news or bad news and it just always seems like an emotional roller coaster. I feel very lucky that I have only spent a very small amount of time in hospitals throughout my life. I definitely take my health for granted most days but hearing or seeing someone else struggle is such a reminder to not sweat the little things and to enjoy the great stuff.
Like these Rocky Ledge Bars. Dessert doesn’t get more ridiculous than this! Just take a look at the ingredients. These bars are a kid’s dessert dream! I don’t think you have to be a kid to enjoy these, though. You just have to have a sweet tooth.
Recipe Rundown
Taste: Dessert overload. There’s two types of chocolate, there’s marshmallow, there’s butterscotch, there’s caramel. It doesn’t get much better than that.
Texture: Chewy, ooey, and gooey. I liked these bars warm out of the oven or reheated warm in the microwave.
Ease: Very easy!
Appearance: There’s so much goodness everywhere you look with these bars that it’s hard not to feast with your eyes.
Pros: Kids would love these! Plus they’re really easy.
Cons: These bars may be a little too sweet for some people.
Would I make this again? Yes.
Yield: About 32 bars
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups packed dark brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup miniature marshmallows, divided
1 cup semisweet chocolate chips, divided
1 cup white chocolate chips, divided
1 cup butterscotch chips, divided
18 soft caramel candy cubes, coarsely chopped, divided
Preheat the oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray. Line pan with parchment or foil, leaving an overhang on the longer sides of the pan. Spray parchment with nonstick cooking spray.
In a medium bowl whisk together the flour, baking powder, and salt.
In a large bowl, use an electric mixer to beat the butter and brown sugar on medium speed until well combined. Add the eggs and vanilla, beating to combine. On low speed gradually add the flour mixture until incorporated. Fold in 1/2 cup each of the marshmallows, semisweet chocolate chips, white chocolate chips, butterscotch chips, and half the caramels.
Spread the batter evenly into the prepared pan. Sprinkle with the remaining marshmallows, semisweet chocolate chips, white chocolate chips, butterscotch chips, and caramels. Bake until the top is golden brown, about 35 minutes. Let cool on a wire rack. Use parchment to lift out of pan. Cut into 32 squares and serve. Bars can be stored in airtight containers at room temperature for 1 week.
Slightly adapted from Martha Stewart's Cookies
