Rocky Romance: Rocky Ledge Bars Recipe

@mseling (yes, I just referred to her by Twitter name) is a person I admire on many levels. She's an amazing writer; she's a fixture in the Seattle music scene; and--most importantly--she bakes a mean cookie. And at my recent cookie exchange party, she brought it--literally--with two amazing batches of delicious treats. Here's the first recipe of the two, which is a bar cookie, adapted from Martha Stewart's "Rocky Ledge Bar" recipe. Let me tell you, these bars--which are weighty little morsels, chock full of marshmallows, rich, buttery and caramel-y topping, and of course, chocolate--are serious business, but seriously delicious. Some might say they're too much, but I say they're just enough.

Rocky Ledge Bars
-makes 16 bars -
Adapted from Martha Stewart

Note: if you are in a crunch, you could make these using a brownie or blondie box mix--simply use the mix as specified on the box, omit the ingredients used for the cake base, and skip to step 3.

• 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
  
  Directions:
  
  

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

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