ROCKY LEDGE BARS
When cut into ragged shapes and stacked in a staggered fashion on top of one another, these chunky bars resemble a rocky ledge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 12
Steps:
- 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, toffee 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.
ROCKY ROAD FUDGE BARS
Steps:
- In a medium-size saucepan over medium-high heat mix the sugar and milk together. Bring to a boil and cook for exactly 8 minutes (this registers as the soft ball stage on a candy thermometer, if you are using one).
- Remove the mixture from the heat and add the butter and marshmallow creme and stir until smooth. Add the chocolate and mix until melted (if the mixture looks "broken," beat with a wooden spoon or the paddle attachment of a stand mixer until smooth and fluid). Add in the marshmallows, peanuts, vanilla, and salt and mix until incorporated.
- Pour into a greased 9-inch square pan. Cool completely in the refrigerator before removing from the pan and cutting into squares, 3 to 4 hours.
ROCKY LEDGE BARS
Make and share this Rocky Ledge Bars recipe from Food.com.
Provided by Marz7215
Categories Lunch/Snacks
Time 55m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Butter a 9X13 inch baking pan. Line with parchment, allowing a 2 inch overhang on the longer side. Brush parchment paper with butter (you do not need to brush the overhang).
- Whisk together flour, baking powder, and salt in a bowl. Using a wooden spoon, mix butter and brown sugar in a medium bowl 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 in 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 16 triangles. Bars can be stored in an airtight container for 1 week.
Nutrition Facts : Calories 416.4, Fat 18.6, SaturatedFat 11.5, Cholesterol 57.2, Sodium 396, Carbohydrate 60.8, Fiber 1.9, Sugar 42.7, Protein 5.6
ROCKY ROAD FUDGE BARS
This is a recipe from my soon to be Mother in Law. It's a family favorite that I made for the first time with rave reviews. I've been told it was originally a Pillsbury Bake-Off recipe.
Provided by Miss Erin C.
Categories Dessert
Time 55m
Yield 24 bars
Number Of Ingredients 23
Steps:
- Heat oven to 350.
- Grease 9x13 pan.
- In large saucepan, melt butter and chocolate over low heat.
- Add remaining bar ingredients and spread into pan.
- In small bowl combine all the filling ingredients except for the nuts and chocolate chips.
- Beat one minute at medium speed and stir in the nuts.
- Spread over bar mixture.
- Sprinkle with chocolate chips.
- Bake at 350 for 25-35 minutes or until toothpick comes out clean.
- Sprinkle with Marshmallows and bake 2 minutes longer.
- Meanwhile in large saucepan, melt the remaining butter, chocolate and cream cheese and milk over low heat.
- Remove from heat and stir in powdered sugar and vanilla until smooth.
- Pour over marshmallows and swirl together.
- Chill until firm, cut into squares.
Nutrition Facts : Calories 333.7, Fat 18.1, SaturatedFat 10, Cholesterol 60.1, Sodium 148.2, Carbohydrate 42.1, Fiber 1.4, Sugar 33.8, Protein 3.9
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ROCKY LEDGE BARS (AKA "CRACK" BARS) - DINNER AT THE ZOO
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5/5 (3)Total Time 40 minsCategory DessertCalories 293 per serving
- Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, leaving an overhang on two opposite sides (you'll use the foil overhang as handles to lift the bars out of the pan). Spray the foil with cooking spray.
- 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, chocolate and toffee chips.
- Spread batter evenly in prepared pan. Scatter remaining marshmallows, chocolates and toffee on top. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 25 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 20 squares. Bars can be stored in an airtight container at room temperature up to 1 week.
ROCKY LEDGE BARS - TWO PEAS & THEIR POD
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5/5 (2)Estimated Reading Time 3 mins
- 1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Line pan with parchment paper, allowing a 2-inch overhang on the longer sides. Spray the parchment paper with cooking spray. Set the pan aside.
- 2. 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 smooth. Add eggs and vanilla extract, mix until smooth.
- 3. Slowly add in the flour mixture and mix until just combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and caramels.
- 4. Spread batter into prepared pan. Sprinkle remaining marshmallows, chocolates, butterscotch chips, and caramels on top.
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