Best 3 Rocky Ledge Bars Recipes
Indulge in the delectable Rocky Ledge Bars, a symphony of flavors and textures that will tantalize your taste buds. These delightful treats, hailing from the charming town of Rocky Ledge, Pennsylvania, boast a rich history and a unique combination of ingredients that set them apart from ordinary desserts.
Our curated collection of recipes offers three irresistible variations of Rocky Ledge Bars, each with its own distinct character. The Classic Rocky Ledge Bars form the foundation of this culinary journey, featuring a buttery shortbread crust, a layer of creamy chocolate, and a generous topping of chopped walnuts. For those seeking a touch of extravagance, the Chocolate Chip Rocky Ledge Bars elevate the experience with an abundance of chocolate chips, creating a symphony of flavors in every bite. Lastly, the Peanut Butter Rocky Ledge Bars introduce a delightful twist, incorporating creamy peanut butter into the chocolate layer for a harmonious blend of sweet and nutty flavors.
These Rocky Ledge Bars are not only a feast for the palate but also a testament to the enduring spirit of culinary traditions. As you embark on this baking adventure, you'll create memories that will last a lifetime. So, gather your ingredients, preheat your oven, and let's embark on a delectable journey with the Rocky Ledge Bars!
ROCKY LEDGE BARS
When cut into ragged shapes and stacked in a staggered fashion on top of one another, these chunky bars resemble a rocky ledge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 12
Steps:
- 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, toffee 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.
ROCKY LEDGE BARS
Make and share this Rocky Ledge Bars recipe from Food.com.
Provided by Marz7215
Categories Lunch/Snacks
Time 55m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Butter a 9X13 inch baking pan. Line with parchment, allowing a 2 inch overhang on the longer side. Brush parchment paper with butter (you do not need to brush the overhang).
- 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.
- 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 in 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 16 triangles. Bars can be stored in an airtight container for 1 week.
Nutrition Facts : Calories 416.4, Fat 18.6, SaturatedFat 11.5, Cholesterol 57.2, Sodium 396, Carbohydrate 60.8, Fiber 1.9, Sugar 42.7, Protein 5.6
ROCKY LEDGE BARS
Yield 16 bars
Number Of Ingredients 12
Steps:
- 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. (Be sure to chill these, they will not slice clean if they are warm.) Remove parchment, and cut into about 16 triangles. Bars can be stored in an airtight container at room temperature up to 1 week.
Tips:
- Use top-quality chocolate chips. This will make a big difference in the taste of the bars.
- Don't overmix the batter. Overmixing can make the bars tough.
- Chill the dough before baking. This will help the bars to hold their shape.
- Bake the bars until they are just set. Overbaking can make them dry and crumbly.
- Let the bars cool completely before cutting them. This will help to prevent them from falling apart.
Conclusion:
These Rocky Ledge Bars are a delicious and easy-to-make treat that is perfect for any occasion. They are sure to be a hit with your family and friends. With their rich chocolatey flavor and gooey marshmallow filling, these bars are sure to satisfy your sweet tooth. So next time you are looking for a special treat, give these Rocky Ledge Bars a try. You won't be disappointed!
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