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.
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Dark chocolate truffles in cookie form? Um, YES!!! I’ll take a dozen for myself and another dozen for later, please.
Wow – these sound good! and I truly do not understand how people can just “not be into chocolate!” It is my favorite!
beantownbaker — May 8th, 2013 @ 8:26 pm
Yea, I really don’t get it either. Oh well, more for me!
Oh wow, chocolate truffle cookies sound divine! These look ridiculously good! Love that they’re salted too!
beantownbaker — May 8th, 2013 @ 8:27 pm
I have been sprinkling salt on all of my cookies recently. It makes them much more adult and less super-sweet.
Yum these look divine!
I’m always in need of a chocolate fix! I have several friends that claim they are not chocolate people, yet I find whenever I make something chocolate + salt, they are all over it!
beantownbaker — May 8th, 2013 @ 8:28 pm
I definitely find that people who claim they aren’t chocolate people rarely say no to any homemade baked goods. Chocolate or otherwise.
Oh my! These look divine 🙂 I’d love to make these babies soon!
these look amazing!! and how thick that batter is 🙂 love the sea salt!
beantownbaker — May 8th, 2013 @ 8:29 pm
The batter was basically ganache. You could have just made truffles from it directly.
I love any and all things dark chocolate. These look so decadent!
I’m curious to find out what blog platform you’re working with?
I’m having some minor security problems with my latest blog and I’d like to find something
more safeguarded. Do you have any suggestions?
beantownbaker — June 10th, 2013 @ 12:56 pm
I use WordPress
Wow! Those look so perfectly decadent! I’m practically drooling on my screen 😉
Just made these. Worried I didn’t bake them long enough… however they still tasted divine. Waiting to get the verdict from my husband on them.
beantownbaker — June 10th, 2013 @ 12:11 pm
I think underbaking these sounds like a great idea. I might have to do that next time.
Since I’m trying this recipe for the first time, can I halve the entire recipe?
beantownbaker — June 10th, 2013 @ 12:12 pm
Sorry for not getting back to you sooner. I didn’t see this comment until now! I don’t see why you couldn’t make a half batch of these cookies. Did you try it? How did they turn out?
These are the most amazing chocolate cookies I have ever made. Everyone with whom I have shared them have gone absolutly nuts and want the recipe. I do not wet my hands when rolling the cookies into balls—too messy. I just let my hands get sticky and rinse and dry them after making several balls. This is one of the best recipes on Pinterest.
beantownbaker — June 10th, 2013 @ 12:13 pm
Thanks for the kind words! So glad you enjoy these cookies. I was wondering if getting my hands wet actually helped with the messiness very much. Next time I’ll be sure to just go at it without dealing with the water.
Hey! I tried halving the recipe…but it melted while in the oven. Became runny & all of them just stuck together 🙁
I tried just one batch. Anything I can do to fix the remaining batter?
beantownbaker — June 18th, 2013 @ 4:01 pm
Interesting… How did you account for half of an egg? And is your baking powder past it’s expiration date?
Ohh! Looks like I’ve added a lil too much egg. Damn! Any way I can fix the batter? Add more flour perhaps? Plz help!
beantownbaker — June 19th, 2013 @ 7:12 am
I’d add a little more flour to see if you can balance out the extra amount of egg in there.
I added 1/4 cup more flour & a teensy bit of baking powder to my messed up batter & they came out wonderfully! They’re so gooey & yumm that my husband & son (who never eats chocolate!) finished six cookies at one go!
Amazing recipe!! Thank you so much for your help, I appreciate it !
beantownbaker — June 20th, 2013 @ 7:00 am
Oh GOOD! So glad you were able to make them work. Aren’t they divine?
U bet! They are sinfully delicious! Sent some in my son’s snack pack & I have mommies calling for these cookies!
I’m officially ur No.1 fan now! 🙂
beantownbaker — June 20th, 2013 @ 7:18 am
Aww Thanks! 🙂
Hi, I was wondering if I could put them in the freezer instead of the fridge for a shorter period of time? If so, how long should I put them in the freezer for instead of the fridge?
beantownbaker — June 27th, 2013 @ 8:06 am
Hm. You could definitely try it. I would think it’s still going to need an hour or so in the freezer since you want it to set up pretty well. Let me know how it turns out if you do.