Teresa's Rocky Ledge Birthday Bars
By Chef mariajane
Added August 09, 2009 | Recipe #384749
Categories: Bar cookies Cookies and brownies Dessert More
Yield: 15 bars
Ingredients:
8 tablespoons unsalted butter, room temperature, plus more for buttering pan
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups dark brown sugar, firmly packed
3 large eggs
1 teaspoon pure vanilla extract
1 cup mini marshmallows
1 cup semisweet chocolate, coarsely chopped
1 cup white chocolate, coarsely chopped
18 squares individually wrapped caramels, coarsely chopped
1 cup toffee pieces
Directions:
1
Preheat oven to 350°F Lightly butter a 9x13-inch baking pan. Cut a piece of
parchment paper large enough to cover the bottom of the pan and to overhang
the longer sides. Place the parchment in the pan, butter the parchment, and
set aside.
2
IN a medium bowl, whisk together flour, baking powder, and salt; set side.
3
In a medium bowl, using a wooden spoon, beat butter and sugar until light
and fluffy, about 2 minutes. Add eggs and vanilla; beat until well combined.
Add the flour mixture to the butter mixture; mix just until combined. Fold
in half of the marshmallows, chocolates, caramels, and toffee chips.
4
Using an offset spatula, spread the batter in the prepared pan. Scatter the
remaining marshmallows, chocolates, caramels and toffee chips over the
surface of the batter. Bake until golden brown and cake tester inserted into
the center comes our almost clean, about 35 minutes. Transfer to a wire rack
until completely cooled. Using overhanging parchment paper, remove from pan.
Place on a baking sheet, and chill in the refrigerator until set, about 30
mintutes.
5
Remove from refrigerator, and peel off the parchment paper. Using a serrated
knife, cut into 15 irregular-shaped bars. Stack bars vertically. Store in an
airtight container for up to 1 week.
By Chef mariajane
Added August 09, 2009 | Recipe #384749
Categories: Bar cookies Cookies and brownies Dessert More
Yield: 15 bars
Ingredients:
8 tablespoons unsalted butter, room temperature, plus more for buttering pan
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups dark brown sugar, firmly packed
3 large eggs
1 teaspoon pure vanilla extract
1 cup mini marshmallows
1 cup semisweet chocolate, coarsely chopped
1 cup white chocolate, coarsely chopped
18 squares individually wrapped caramels, coarsely chopped
1 cup toffee pieces
Directions:
1
Preheat oven to 350°F Lightly butter a 9x13-inch baking pan. Cut a piece of
parchment paper large enough to cover the bottom of the pan and to overhang
the longer sides. Place the parchment in the pan, butter the parchment, and
set aside.
2
IN a medium bowl, whisk together flour, baking powder, and salt; set side.
3
In a medium bowl, using a wooden spoon, beat butter and sugar until light
and fluffy, about 2 minutes. Add eggs and vanilla; beat until well combined.
Add the flour mixture to the butter mixture; mix just until combined. Fold
in half of the marshmallows, chocolates, caramels, and toffee chips.
4
Using an offset spatula, spread the batter in the prepared pan. Scatter the
remaining marshmallows, chocolates, caramels and toffee chips over the
surface of the batter. Bake until golden brown and cake tester inserted into
the center comes our almost clean, about 35 minutes. Transfer to a wire rack
until completely cooled. Using overhanging parchment paper, remove from pan.
Place on a baking sheet, and chill in the refrigerator until set, about 30
mintutes.
5
Remove from refrigerator, and peel off the parchment paper. Using a serrated
knife, cut into 15 irregular-shaped bars. Stack bars vertically. Store in an
airtight container for up to 1 week.
