June 1, 2010

Mmmm . . . Scutterbotch

Jabba's birthday was in March and the tradition is that I take the day off work and we have a good time. It has also become our tradition to get a Guacamole Bacon Burger from Carl's Jr. (Is that a sad tradition? Okay, not sad but fattening, yes.) For dessert I wanted to make Jabba a delicious treat that had been on my radar for months (MONTHS). I had a difficult time justifying the cost of this one treat though. I was going to need caramels, marshmallows, and three kinds of chips. I don't keep any of those on hand normally. Had I had some of the items on hand it wouldn't have been a big deal but you go to the store to purchase items for a treat and $10+ makes you think twice UNLESS of course you are making it for someone for their birthday. As Jabba has been my friend since second grade AND I gave her such a wonderful nickname on my blog she was very deserving of this treat. Now, after all the hype the name of the treat is Rocky Ledge Bars and Jabba LOVED them. I really enjoyed them as well. I particularly enjoyed the edges. I am an edge girl. I also enjoy ooey goodness especially when paired with butterscotch (scutterbotch), marshmallows, and chocolate. Oh, and caramel. Or any combination thereof.

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Rocky Ledge Bars
from Martha Stewart.com
Print Recipe

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

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). 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. 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. 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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