Rocky Ledge Bars

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/4 teaspoons baking soda
• 1 teaspoon coarse salt
• 1/2 cup unsalted butter, at room temperature
• 1 1/2 cups packed dark brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 1 cup semisweet chocolate, coarsely chopped
• 1 cup white chocolate, coarsely chopped
• 1 cup butterscotch chips
• 18 soft caramels, coarsely chopped (candy cubes)

Recipe

• 1 preheat oven to 350°f.
• 2 butter a 9x13 inch baking pan. line with parchment, allowing a 2 inch overhang on the longer side. brush parchment paper with butter (you do not need to brush the overhang).
• 3 whisk together flour, baking powder, and salt in a bowl. using a wooden spoon, mix butter and brown sugar in a medium bowl 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.
• 4 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 in 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.
• 5 remove parchment, and cut into 16 triangles. bars can be stored in an airtight container for 1 week.