Rocky Caramel Bars

A chewy gooey delicious shortbread-type of base that is topped with white & dark chocolate, marshmallows and caramel. It’s a good thing this recipe makes a 9″ x 13″ pan because we love them. On the other hand, you may want to cut this recipe in half, ’cause it’s hard to stop eating them!

The great thing about a recipe like this is you can really change the toppings to suit your own tastes. It would be great with nuts, dried cherries, coconut, butterscotch chips, etc.

This recipe makes approximately 25 pieces

INGREDIENTS
1 stick Unsalted Butter (1/2 cup), softened
1 1/2 cups Dark Brown Sugar, packed
2 large Eggs
1 tsp pure Vanilla Extract
2 1/4 cups all-purpose Flour
2 1/4 tsp Baking Powder
1 tsp Salt
1/2 cup Dark Chocolate, coarsely chopped
1/2 cup White Chocolate Chips
1 cup mini Marshmallows
25 Rolo Candies, coarsely chopped

METHOD
Preheat oven to 350 degrees.
Butter a 9″ x 13″ baking sheet.
I also lined mine with parchment paper with an overhand so I could remove the bars easily.
If using parchment paper, butter the paper, as well (but not the sides).
Place butter and brown sugar in a large mixing bowl.
Cream together until fluffy (about two minutes).
Add in the eggs and vanilla, continuing to mix for another minute.
Stop mixer and add in the flour, baking powder and salt.
Mix on medium speed until combined.
Using a wooden spoon, fold in about a third of the chocolate, marshmallows and chopped Rolo candies.
Evenly spread the batter into the prepared baking dish.
Sprinkle the rest of the chocolate, marshmallows and Rolo candies on top.
Bake for about 30 to 35 minutes, until the top is light golden brown.
Test with a toothpick in the center for doneness.
Let cool for about an hour and then lift out of pan on the parchment paper.
Set on a flat surface and cut into bars or triangles.
Enjoy!

Variety ideas: Coconut, peanut butter chips, butterscotch chips, nuts (just about any type), dried cherries, raisins, ginger…