By Tracey
Rocky Ledge Bars
adapted from Martha Stewart’s Cookies by Martha Stewart Living Magazine
Ingredients:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 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 chips
- 1 cup milk chocolate, coarsely chopped
- 1 cup peanut butter chips
Directions:
Preheat oven to 350 F. Spray a 9-by-13-inch baking pan with cooking spray. Line with parchment paper, allowing a 2-inch overhang on the longer sides. Spray parchment 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, cream butter and brown sugar until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Using a rubber spatula, fold in half of each of the marshmallows, semi-sweet chocolate, milk chocolate and peanut butter chips.
Spread batter in prepared pan. Scatter remaining marshmallows, semi-sweet chocolate, milk chocolate and peanut butter chips 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 using the parchment, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes. Remove parchment from bars, cut and serve.
