Rocky Ledge Re-vamped

Another favourite bar! Every year these come out of the oven at least once. Every year is different too but this is the best yet. Subtle changes make a big difference I tell yarrr. It is a new year, a new me. The new me is pirate. Anyway, these little changes made them better when they were already the best. Such changes like big instead of little marshmallows, additional peanut butter cups and honey roasted peanuts, chopped chocolate instead of chips, more vanilla, more pan space, more more more. In this case, as with most, less is not more.

 

May I present, the bars to die for, Rocky Ledge Bars.

Re-Vamped Rocky Ledge Bars

Adapted from Martha Stewart Cookies

1/2 cup (1 stick) butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 tbsp pure vanilla extract
1 cup large marshmallows, quartered
1 cup milk chocolate, coarsely chopped
1 cup white chocolate, coarsely chopped
1 cup mini peanut butter cups, halved

1 cup honey roasted peanuts
1 cup soft caramel-candy cubes, quartered

Preheat oven to 350 degrees. Lightly butter two 8x 8 inch baking pans. 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. Mix butter and brown sugar until fluffy. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, peanuts, peanut butter cups and caramels. Divide and spread batter into prepared pans. Scatter remaining marshmallows, chocolates, peanut butter cups, peanuts and caramels on top. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 25 to 30 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 each pan into about 16 small or 8 large triangles. Bars can be stored in an airtight container at room temperature up to 1 week. Makes 16 or 32 triangles.

Despite the previous pirate talk, I am not a big new years resolution gal. But I do apologize if these ruin yours.

White Chocolate Macadamia Nut Cookies

Have you ever read something and completely related to it? When I found this recipe, on Joy the Baker of course, I read the story before it and it hit home. These cookies are just like Mrs. Fields. They also remind me of going to the mall with my friends, normally in our school uniforms because it was right after school, and discussing the latest boy crush. Mind you, we still pick up a half dozen of mini treats from Mrs. Fields every time we go to the mall and we still discuss boys (which I guess they are not exactly boys anymore).

Like Mrs. Field's cookies, they are chewy but not gooey, that amazing crunch and, boy/Brad Pitt oh boy/Brad Pitt, are they sweet. Since they are so tiny, the sweetness is just right. But when you scarf down five at a time that idea is shot to the wind.

Brown Butter White Chocolate Macadamia Nut Cookies

From Joy the Baker 

1/2 cup (1 stick) butter
1 cup packed light or dark brown sugar*
2 Tablespoons milk**
1 large egg
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 coarsely chopped macadamia nuts
1 cup white chocolate chunks 

Preheat oven to 350 degrees F. In a medium saucepan melt the butter, swirling and stirring the butter until nicely browned bits appear in the bottom of the pan. This may take about 5-7 minutes. Once the butter is browned, remove pan from heat and set aside to cool a bit while you measure out the dry ingredients and set them aside. In the bowl of a stand mixer add the brown sugar and slightly cooled butter. Beat on medium speed for about 2 minutes. Add egg and beat for one minute more. Add milk and vanilla extract and beat to incorporate. Turn the mixer off, scrape down the sides of the bowl and add the dry ingredients all at once. With either the stand mixer on low, or by hand with a spatula, incorporate the dry ingredients until just mixed in. Fold in the chopped nuts and white chocolate chips. Scoop two teaspoon sized balls onto a lined baking sheet. Bake for 9-11 minutes or until cookies are deliciously golden. Remove from oven and let rest of the baking sheet for 3 minutes before removing to a cooling rack. Makes 4 1/2 dozen little cookies.

* I used 1/2 cup splenda brown sugar blend and it turned out great.

** Skim milk worked great too.

Peanut Butter with a Cinnamon Twist Blossoms

If you have not noticed, I love peanut butter. Whether that be in the form of chips, straight up, dough, bars, you name it. Call it amazing. Since I happened to have a couple of bags of Hershey's Kisses on my hands, peanut butter blossoms seemed to be the obvious solution. I mean, peanut butter and chocolate, how can you say no?But I have made peanut butter blossoms in the past I decided to switch it up by throwing in another favourite, cinnamon. It is quite simple actually, just roll your recipe of choice in cinnamon sugar and throw in the odd Hershey's hug/caramel kiss instead. A new but old classic.

Peanut Butter with a Cinnamon Twist Blossoms
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 tsp vanilla extract
1/4 tsp salt
1 3/4 cups all-purpose flour
1 tsp baking soda
1/4 cup sugar + 2 tsp cinnamon
48 kisses of your choice, unwrapped

Preheat the oven to 375°F. Combine 1/2 cup sugar, brown sugar, butter and peanut butter in large bowl. Beat until light and fluffy. Add egg, vanilla and salt and continue beating until well mixed. Add the flour and baking soda. Continue beating, scraping bowl often, until well mixed. Shape dough into 1-inch balls but if the dough is too soft throw it in the fridge for about an hour or till firm. Roll balls in cinnamon sugar mix. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove from cookie sheets and let cool completely on wire racks.

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.