Last week, I gushed over Raspberry Buttermilk cake, and promised all of you chocolate lovers there’d be a recipe for you this week. Is there ever! These bars feature semi-sweet chocolate, white chocolate and Rolos. As if that weren’t enough, butterscotch chips and mini-marshmallows are added to the mix so these bars practically burst out of the pan.
My youngest daughter has a couple more weeks to go before she graduates from elementary school. I’ve done a lot of baking for her and her friends over the years, and I made a batch of Rocky Ledge bars to go into the school last week. These bars were a big hit with the eighth graders. I think it’s all that chocolate.
And for anyone who doubts how much these kids like their cookies, I had a request the other day for my “Ethel Merman Cookies”. Oh, the power of a blogger.
Rocky Ledge Bars
(adapted from Martha Stewart’s Cookies)
2 ¼ cups all-purpose flour
2 ¼ tsp baking powder
1 tsp coarse salt (I used kosher salt)
½ cup (1 stick) unsalted butter, at room temperature
1 ½ cups packed dark brown sugar
3 large eggs
1 tsp vanilla extract
1 cup miniature marshmallows
1 cup semisweet chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips
36 mini Rolos
Preheat oven to 350 degrees. Line a 9 x 13” baking pan with parchment paper.
Whisk together flour, baking powder and salt in a bowl.
In a separate bowl, mix butter and brown sugar and beat until fluffy, about 2 minutes. Add eggs and vanilla, mixing until well combined. Mix in flour mixture with a spoon. Fold in half of each of the marshmallows, chocolate, white chocolate, butterscotch chips and mini Rolos.
Spread batter in prepared pan. Scatter remaining marshmallows, chocolate, white chocolate, butterscotch chips and mini Rolos on top. Bake until a cake tester inserted into centre comes out clean, about 35 minutes. Let cool on a wire rack, then lift out of the pan with the parchment paper. Remove parchment and cut into bars.