ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Friday, April 24, 2009

Rocky Ledge Bars

It was a Sunday afternoon and I was looking for something to pull together quickly for a dessert potluck. I didn't have all the ingredients for these, but saw the potential for exercising artistic license, so I went for it. They were awesome, if slightly undercooked because of time constraints. But what's wrong with being extra gooey? I even caught some potluckers going back for seconds.

2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1 tsp coarse salt
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups packed dark brown sugar
3 large eggs
1 tsp 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

1. Preheat oven to 350. Lightly butter 9x13 pan. Line with parchment, allowing a 2-inch overhang on the longer sides. Brush parchment with butter (not overhang.)

2. 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.

3. 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 center comes out clean, 35 to 50 minutes. Let cool on wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes.

4. Remove parchment, and cut into about 16 triangles. Bars can be stored in an airtight container at room temperature up to 1 week.

So above is the actual recipe from Martha Stewart's Cookies (chunky and nutty chapter.) And here's what I did instead:
  • Omitted chopped white chocolate and butterscotch chips.
  • Added salted peanuts and chopped milk chocolate.
  • Omitted chopped semisweet chocolate and instead used chopped bittersweet chocolate with almonds (bought "on accident" at Trader Joe's when I meant to buy regular bittersweet, but easily found a use for it.)
  • Kept the marshmallows, caramels and other ingredients the same.

No comments:

Related Posts Plugin for WordPress, Blogger...