Rocky Ledge Bars

From: Martha Stewart Show
This recipe, adapted from Martha Stewart Living, is featured in the
"Martha
Stewart Cookies" cookbook.

Makes about 16
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
1 cup butterscotch chips
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. Remove parchment, and cut into about 16
triangles. Bars can be stored in an airtight container at room temperature
up to 1 week.


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