Rocky Ledge Bars
Indulge in the ultimate dessert decadence with these irresistibly gooey Rocky Ledge Bars, loaded with layers of flavor and texture! A tender, buttery base is crowned with an indulgent mix of mini marshmallows, semi-sweet chocolate chunks, white chocolate chips, caramel bits, and optional chopped pecans, creating the perfect harmony of sweet and salty. Ready in under an hour, this dessert is ideal for satisfying a sweet tooth or impressing guests at your next gathering. Whether you're drawn to the gooey caramel, melty chocolate, or toasty pecans, every bite of these chewy bars is a treat worth savoring. Perfect as a make-ahead snack or party dessert, Rocky Ledge Bars are a must-try for any home baker looking to create a crowd-pleasing masterpiece!
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Recipe Information
Ingredients
- 0.75 cup unsalted butter, softened
- 1.5 cups light brown sugar, packed
- 0.25 cup granulated sugar
- 3 whole eggs, large
- 1 tablespoon vanilla extract
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 cups mini marshmallows
- 1 cup semi-sweet chocolate chunks
- 0.75 cup white chocolate chips
- 1 cup caramel bits
- 0.75 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Spread the dough evenly into the prepared baking pan, smoothing the top with a spatula.
Sprinkle the mini marshmallows, semi-sweet chocolate chunks, white chocolate chips, caramel bits, and chopped pecans (if using) evenly over the dough, pressing them gently into the surface.
Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the center is set. Avoid overbaking to maintain gooeyness.
Remove from the oven and let the bars cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to carefully lift the bars out of the pan. Cut into 24 squares and serve.
Store leftover bars in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 30.3 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
