Monday, February 1, 2010
Rocky Ledge Bars
Remember in my last post when I told you to come get one last look at the old ErinsFoodFiles? Well, all the changes are in place, and now let me welcome you to the NEW and improved ErinsFoodFiles.com! That’s right, it’s simply www.erinsfoodfiles.com. And it looks COMPLETELY DIFFERENT, so click on over to the real site if you’re reading me in Google Reader.
What do you think about the new digs!?! I can’t take any credit for the amazing design of this blog. All the credit goes to PurrDesign, which, if you read food blogs, you’ll know from her blog, Love and Olive Oil! The fabulous Lindsay, from my macaron post. (In case you’re wondering, yes I think she can do everything.) All I did was give a little bit of vague direction, and I swear she read my mind! I really can’t say enough good things, I’m beyond blissed!
Ok, onto the these yummy bars. I found these in my Martha Stewart Cookies book. With marshmallows, semi-sweet chocolate, white chocolate, butterscotch chips, and caramels could these get any more RICH and gooey?! These were soft, chewy, and definitely decadent. The book says kids adore them, but I say these bars can really be truly appreciated by adults, because of the complex combination of flavors. I rarely get the chance to make bar cookies, but when The Boy announced a party for a coworker of his who was moving out of state, I thought, what a better way to say goodbye to the Rocky Top State (Tennessee’s nickname) than with Rocky Ledge Bars?
*Interestingly, there’s an alternate version of these online called “Rocky Ledge Birthday Bars“, that uses toffee chips (although it uses the exact same photo). My vote is for the butterscotch chip version but these bars will be awesome either way.
Rocky Ledge Bars
from Martha Stewart Cookies
Yields 16 bars
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 white 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. (Be sure to chill these, they will not slice clean if they are warm.)
Remove parchment, and cut into about 16 triangles. Bars can be stored in an airtight container at room temperature up to 1 week.