Rocky Ledge Bars

These are one of my favourites. They are sweet, chewy, crunchy, perfect, etc. I found them a couple years ago in my beloved Martha Stewart's Cookie book. I don't know what else to say other than you must make these! The great thing about them too is that they literally can have anything thrown in. The original recipe calls for butterscotch chips and cut up caramels but over the years I have just started to throw in what ever I have. Also, I am not that fond of butterscotch.

Rocky Ledge Bars
Martha's recipe here

1/2 cup unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup miniature marshmallows
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup peanut butter chips
1 cup toffee bits like Skor

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 or cooking spray (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, peanut butter chips, and toffee. Spread batter in prepared pan. Scatter remaining marshmallows, chocolates, peanut butter chips, and toffee on top. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 45 minutes (the original says 35 but that has never worked for me). 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 20 or 16 triangles. Bars can be stored in an airtight container at room temperature up to 1 week but I prefer to keep them in the fridge.