
How To Make Rocky Ledge Bars
Make desserts more tasteful with these chewy ledge bars! They’re packed with chocolate chips, marshmallows and toffee for a yummy end to a big meal.
Serves:
Ingredients
- cooking spray
- ½cupunsalted buttersoftened
- 2¼cupsall-purpose flour
- 2¼tspbaking powder
- 1tspkosher salt
- 1½cupsbrown sugardark or light, packed
- 3large eggs
- 1tsppure vanilla extract
- 1cupmini marshmallows
- 1cupsemisweet chocolateor chocolate chips, coarsely chopped
- 1cupmilk chocolate chips
- 1cuptoffee bits
- ½cupwhite chocolateor chocolate chips, coarsely chopped
Instructions
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Preheat oven to 350 degrees F.
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Line a 9 x 13-inch baking pan with foil, leaving an overhang on two opposite sides.
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Spray the foil with cooking spray.
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Whisk together flour, baking powder, and salt in a medium bowl.
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In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until fluffy, for 2 minutes.
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Add eggs and vanilla, then mix until well combined.
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Mix in flour mixture until combined.
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Fold in half of each of the marshmallows, chocolate and toffee chips.
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Spread the batter evenly in the prepared pan.
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Scatter the remaining marshmallows, chocolates and toffee on top.
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Bake for 25 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean.
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Let cool on a wire rack, then lift the bars out of the pan before transferring to a baking sheet.
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Refrigerate until set for at least 30 minutes.
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Remove from the parchment, and cut the bars into 20 squares.
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Serve, and enjoy!
Nutrition
- Calories:Â 2833.77kcal
- Fat:Â 252.56g
- Saturated Fat:Â 155.18g
- Trans Fat:Â 7.53g
- Monounsaturated Fat:Â 68.23g
- Polyunsaturated Fat:Â 10.39g
- Carbohydrates:Â 140.02g
- Fiber:Â 1.49g
- Sugar:Â 126.43g
- Protein:Â 15.21g
- Cholesterol:Â 562.69mg
- Sodium:Â 347.68mg
- Calcium:Â 457.72mg
- Potassium:Â 610.69mg
- Iron:Â 1.69mg
- Vitamin A: 1608.69µg
- Vitamin C:Â 0.94mg
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