Sunday, December 2, 2012

Day 1: Rocky Ledge Bars

It's been a busy couple weeks. We've had LOTS of time spent with family & friends, which is always awesome. I can't believe it's already December... time to whip out the mixers and baking sheets and get cookie-baking!

I debated whether to do the 12 Days of Christmas Cookies here on the blog this year, considering it's been 85 years since I last posted a recipe. But I figured, "why not?!" It gives me a good excuse to try out 12 new recipes. 

For day numero uno, we've got Rocky Ledge Bars. One of my fabulous teacher-baker friends introduced me to these bars and they're absolutely delicious. [Side note: She is also a cupcake queen and our students always tell us we should have a makeshift 'Cupcake Wars' at school... haha. As long as the students provide the $10K prize, I'm in.]




 
These bars are a twist on a basic blondie, with a buttery brown sugar base.. They're loaded with all sorts of goodies - semisweet chocolate, butterscotch chips, white chocolate, caramel, and marshmallows.




They're the perfect type of dessert that you just need one little sliver. And then one more little sliver. And then just a bit more. Until you've eaten an entire row. Whoops.

Happy baking, and stay tuned for days #2-12 in the days leading up to Christmas!


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Rocky Ledge Bars

Servings/Yield: 48 triangles
  • ½ cup unsalted butter, softened
  • cups flour
  • teaspoons baking powder
  • 1 teaspoon salt
  • cups packed brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mini marshmallows
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips
  • 18 soft caramels, coarsely chopped
Method
Preheat oven to 350*F. Line a 13x9-inch pan with foil and spray with cooking spray.

In a large mixing bowl, cream together butter and brown sugar until smooth. Add eggs and vanilla extract; mix until smooth. Add in flour, baking powder, and salt; mix until just combined. Fold in half of each of the chips, marshmallows, and caramel pieces.

Spread the batter into the prepared pan; top with remaining chips, marshmallows, and caramel pieces.

Bake until top is golden brown and bars are set, about 35 minutes. Let cool on a wire rack; refrigerate until set.

Remove bars from pan and cut into triangles. Store in airtight container.


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