Rocky Ledge Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Rocky Ledge Bars image

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.

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 toffee chips
18 soft caramel-candy cubes, coarsely chopped

ROCKY LEDGE BARS

Yield 16 bars

Number Of Ingredients 12



ROCKY LEDGE BARS image

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, 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.

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

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



Rocky Ledge Bars image

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

2 1/4 cups all-purpose flour
2 1/4 teaspoons baking soda
1 teaspoon coarse salt
1/2 cup unsalted butter, at room temperature
1 1/2 cups packed dark brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup mini marshmallows
1 cup semisweet chocolate, coarsely chopped
1 cup white chocolate, coarsely chopped
1 cup butterscotch chips
18 soft caramels, coarsely chopped (candy cubes)

More about "rocky ledge bars recipes"

ROCKY LEDGE BARS (AKA "CRACK" BARS) - DINNER AT THE ZOO
Web May 11, 2015 The premise is simple – make a brown sugar cookie dough and cram as many add-ins as possible into it, put it in a pan and bake. …
From dinneratthezoo.com
5/5 (3)
Total Time 40 mins
Category Dessert
Calories 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 - HANDLE THE HEAT
Web Aug 3, 2012 Prep Time: 5 minutes Cook: 35 minutes Tessa's Recipe Rundown... Taste: Dessert overload. There's two types of chocolate, …
From handletheheat.com
5/5 (1)
Category Dessert
Cuisine American
Total Time 40 mins
  • Preheat the oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray. Line pan with parchment or foil, leaving an overhang on the longer sides of the pan. Spray parchment with nonstick cooking spray.
  • In a large bowl, use an electric mixer to beat the butter and brown sugar on medium speed until well combined. Add the eggs and vanilla, beating to combine. On low speed gradually add the flour mixture until incorporated. Fold in 1/2 cup each of the marshmallows, semisweet chocolate chips, white chocolate chips, butterscotch chips, and half the caramels.
  • Spread the batter evenly into the prepared pan. Sprinkle with the remaining marshmallows, semisweet chocolate chips, white chocolate chips, butterscotch chips, and caramels. Bake until the top is golden brown, about 35 minutes. Let cool on a wire rack. Use parchment to lift out of pan. Cut into 32 squares and serve. Bars can be stored in airtight containers at room temperature for 1 week.


ROCKY LEDGE BARS - TWO PEAS & THEIR POD
Web Jul 20, 2010 Bakerella The Pioneer Woman Cooks This Week For Dinner Two Peas and Their Pod For a complete list of categories and the …
From twopeasandtheirpod.com
5/5 (1)
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.


ROCKY LEDGE BARS (AKA "CRACK BARS") - FOOD FAM RECIPES
Web May 11, 2015 Make Rocky Ledge Bars (aka "Crack Bars") with the following …
From foodfam.co


ROCKY LEDGE BARS RECIPE FROM MARTHA STEWART ON FOODPAIR
Web FoodPair makes it easy to search nearly a million recipes from the best recipe sites on …
From foodpair.com


ROCKY LEDGE BARS - A SPOONFUL OF SUGAR
Web Sep 23, 2012 2. Whisk together flour, baking powder, and salt in a medium bowl. In the …
From aspoonfulofsugardesigns.com


BAR LOUIE | MENU
Web Try our crispy flatbreads and hearty burgers or enjoy our handcrafted martinis, cocktails & …
From barlouie.com


THE BEST 10 BARS NEAR WOODBRIDGE, VA 22191 - YELP
Web Best Bars in Woodbridge, VA 22191 - Ghost Fleet, Q Bar, Bar Louie - Stonebridge, …
From yelp.com


ROCKY LEDGE BARS- WIKIFOODHUB
Web Steps: preheat oven to 350*. butter a 9 by 13 inch baking pan mix the flour baking powder …
From wikifoodhub.com


ROCKY LEDGE BARS (MY VERSION) RECIPE | MY DIVERSE …
Web Jun 23, 2010 Rocky Ledge Bars, Rocky Road Bars and “Anything But The Kitchen Sink” Bars are some of the names these bars go by depending on the variations in the ingredients that go into them. Bars or cookies …
From mydiversekitchen.com


ROCKY LEDGE BARS RECIPE | EPICURIOUS

From epicurious.com


ROCKY LEDGE BARS | PUNCHFORK
Web 40 mins · 12 ingredients · Makes 32 bars · Recipe from Handle the Heat
From punchfork.com


ROCKY LEDGE BARS RECIPE | EAT YOUR BOOKS
Web Rocky ledge bars from Martha Stewart's Cookies: The Very Best Treats to Bake and to …
From eatyourbooks.com


ROCKY LEDGE BARS RECIPE | RECIPES.NET
Web Feb 13, 2023 Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with foil, …
From recipes.net


ROCKY LEDGE BARS RECIPE | EAT YOUR BOOKS
Web Rocky ledge bars from Two Peas and Their Pod by Maria Lichty and Josh Lichty. …
From eatyourbooks.com


ROCKY LEDGE BARS | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
Web 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 2 1/4 cups all …
From keeprecipes.com


APPLEBEE'S® RESTAURANT MENU ITEMS
Web Brew Pub Loaded Waffle Fries. Mozzarella Sticks. Crunchy Onion Rings. Spinach & …
From applebees.com


ROCKY LEDGE BAR - BAKERS ROYALE
Web May 16, 2010 1. You can use toffee chips instead of butterscotch. I much prefer the …
From bakersroyale.com


COWBOY BOOTS, WESTERN WEAR & MORE | BOOT BARN
Web Cody James Men's Moonbeam Dark Wash Slim Straight Stretch Denim Jeans. Find the …
From bootbarn.com


ROCKY LEDGE BARS ⋆ BOOKS N' COOKS
Web Apr 15, 2010 Using the parchment overhang, remove bars from plan and place on a …
From books-n-cooks.com


Related Search