rocky ledge bars

WOW!  How about “everything but the kitchen sink” bars!?  These were loaded with all the good things life has to offer; chocolate, butterscotch, marshmallows, white chocolate, caramel, and pecans (well, those were my unique addition).  Not to mention the butter and brown sugar foundation.  So, the age old question, can you have too much of a good thing? I would never say no to one of these, but I think if given a choice I would probably prefer something with a little more focus.  I’m certainly not complaining though, these are everything a good cookie bar should be, and then a whole lot more.  I must admit, I did cut back on the amount of chocolates, etc.  When I summon the courage I will make them again, next time no holding back, no tempering with nuts, no “what if’s.”  I’m going ALL IN!

Score – 8.0

Adapted from Martha Stewart Cookies

Makes about 16

Calorie estimate: oh geez, just go for it…


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 (I used about 2/3 cup)

1 cup white chocolate, coarsely chopped (again I used about 2/3 cup)

1 cup butterscotch chips (I used 1/2 cup and added 1/2 cup pecans)

18 soft caramel-candy cubes, coarsely chopped


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).

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, butterscotch chips, and caramels.

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.  (This is a very important step if you want the clean edges.)

Remove parchment, and cut into about 16 triangles.  (Make sure you use a strong, sharp knife.  Those caramels are tough to cut through.) Bars can be stored in an airtight container at room temperature up to 1 week.


3 Responses to “rocky ledge bars”

  1. 1 Joanne June 17, 2010 at 3:14 am

    White chocolate AND milk chocolate AND butterscotch AND caramel! These are some crazy bars!

  2. 2 FoodGazing June 17, 2010 at 3:23 am

    Your photography is beautiful. Please consider submitting some of your photographs/recipes to We just launched a few weeks ago and we are looking for exceptional food photos and recipes. Thanks!

  3. 3 Pat June 30, 2011 at 9:19 am

    Instead of using caramel candies, why not spread a can of dulce de leche over the top?

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