Rocky Ledge Bars

It’s been a while since I’ve done a Week of something, so I thought I’d feature 5 bar/brownie recipes. They’ve been my favorite dessert recently.

A couple weeks ago was my brother’s wife’s baby shower. We’re all really excited about the first grandchild in our family and I can’t wait to meet my nephew in just a couple months. The majority of my family is still in the Midwest, but luckily quite a few of them got to make the trip out East for the shower. One of my sisters, my mom, and 3 of her sisters all came to Boston for a 3 day weekend.

The day before the shower, the plan was to hang out at my brother’s house in the evening. I offered to bring over a dessert to snack on. One thing I love about making bars is that they travel so well! You don’t have to worry about them toppling over like you do with cupcakes.

We all really enjoyed these bars. They had the perfect amount of candy mixins and surprisingly weren’t too sweet. I think all of my aunts and my mom asked for this recipe so they could make them for their families. I did slightly adjust the amount of chocolate in the recipe as shown below.

Two Years Ago: Lemon and Key Lime Curd

Check out my entire week of bars and brownies here.

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Rocky Ledge Bars

Yield: ~36

Ingredients:

1 stick unsalted butter, room temperature
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1 tsp salt
1 1/2 cups brown sugar
3 eggs
1 tsp vanilla extract
1 cup mini marshmallows, divided
1/2 cup semisweet chocolate chips, divided
1 cup white chocolate chips, divided
18 squares individually wrapped caramels, divided and chopped into quarters
1 1/2 cup chocolate covered toffee chips, divided

Directions:

Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Cut a piece of parchment paper large enough to cover the bottom of the pan and to overhang the longer sides. Place the parchment in the pan, butter the parchment, and set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

In a medium bowl using a wooden spoon, beat butter and sugar until light and fluffy, about 2 minutes. Add eggs and vanilla; beat until well combined. Add the flour mixture to the butter mixture; mix just until combined. Fold in half of the marshmallows, chocolates, caramels, and toffee chips.

Using an offset spatula, spread the batter in the prepared pan. Scatter the remaining marshmallows, chocolates, caramels, and toffee chips over the surface of the batter. Bake until golden brown and a cake tester inserted into the center comes out almost clean, about 35 minutes. Transfer to a wire rack until completely cooled. Using the overhanging parchment paper, remove from pan. Place on a baking sheet, and chill in the refrigerator until set, about 30 minutes.

Remove from refrigerator, and peel off the parchment paper. Using a serrated knife, cut into 15 irregular-shaped bars. Stack bars vertically. Store in an airtight container for up to 1 week.

Recipe from Martha Stewart

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14 Responses to “Dairy Free Chocolate, Strawberry, and Vanilla Ice Cream Cupcakes”

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    1
    ttfn300 — May 27, 2009 at 12:47 am

    these look so fun! i, too, am LI, but i carry lactaid with me everywhere… and jp licks makes a lactose free flavor 🙂

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    2
    Jen — May 27, 2009 at 12:49 am

    Lactaid is my best friend. I have spare pills in the car, in Hubby’s wallet, in my purse and desk. Can’t ever be too prepared! I have had their lactose free flavors and they’re quite tasty. I wish they had more than one a month though!

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    3
    Sam — May 27, 2009 at 2:43 am

    Ooooh. This looks too good. I’m gonna have to try that.

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    Stef — May 27, 2009 at 4:23 am

    I love the idea of using the cone method for ice cream cupcakes. I hadn’t thought of that. That strawberry down the middle of the cupcake is so perfect! I’m so glad you entered again!

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    5
    gaga — May 27, 2009 at 5:36 am

    I wouldn’t be able to live without ice cream! Your cupcakes are beautiful. Good luck in the competition!!!

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    Ingrid — May 27, 2009 at 4:00 pm

    They look pretty! Love the photo of the cross section where you can see the strawberry.
    ~ingrid

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    Vegiegail — May 27, 2009 at 4:31 pm

    Those cupcakes look scrumptious! Oh, and you’ve gotta try Purely Decadent made with Coconut Milk Ice Cream! It’s rich and creamy, a lot like gelatto!

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    Jen — May 27, 2009 at 4:52 pm

    Thanks Vegiegail – I’ll have to check that out.

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    Sara — June 1, 2009 at 11:25 pm

    So cute! These are so pretty with the strawberry in the middle and they look delicious.

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    paru's_circle — June 3, 2009 at 4:23 am

    voted for your strawberry one..good luck!

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    Bethany — June 11, 2009 at 2:21 pm

    gorgeous. love the inset strawberry. love the Neapolitan theme.

    bethany@scoopalicious

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    Shoshana — June 12, 2009 at 4:46 am

    I agree with you about the non-dairy ice creams available in stores. However, If you have an ice cream maker vegan chick-0-stick ice cream is unbelievably rich, creamy and delicious.

    Here is the recipe http://couldntbeparve.blogspot.com/2008/09/chick-o-stick-ice-cream_04.html

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    Karen — May 21, 2010 at 12:27 pm

    Hey, these cupcakes sound awesome! I use to be Lactose Int., but I found the best cure ever & seriously have been L.I. cured for 7 years. I could not give up my dairy & use to take 3 Lactaid every time I ate.I heard about “Lactogen” on the radio on the way home from a trip. I would do anything to get rid of my L.I. so it was $90.00 at the time so I said what the heck I spent $200.00 a year on Lactaid. I was floored that it worked & 7 years later still no signs. I drink milk every morning, cheese everyday, & ice cream when ever. It retrains your body to except lactose, so for 42 days while you take it (a mix to drink with water) you have to stay away from all dairy & anything with dairy in it. I just went to the health food store during that time. I am sure you can find it on the web. Lactogen is the name

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    Karen — May 21, 2010 at 12:35 pm

    This is my second post, it erased my first. But for all you suffering with Lactose Int. try Lactogen it really works I have been cured for going on 7 years now. It was only $90.00 when I tried it & I was spending $200 a year on Lactaid at the time. I now can drink milk every morning, & eat cheese every day & ice cream when ever. It is not an on going thing you take it once for 43 days & that is it.

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