Wednesday, September 24, 2014

Rocky Ledge Bars - #10DaysofTailgate

When your having a tailgating party, there is never a shortage of treats.  Oh, there is the burgers, brats, chili and dip but you always have to have plenty of treats. 

These guys have everything in them.  I was afraid there was so much that they wouldn't hold together.  I don't think anything else would have fit. Well, they held together and they tasted awesome.  Super sweet but that's the point of treats, right?

Don't forget to enter the #10DaysofTailgate Giveaway.  We're giving away a whole bunch of prizes!  Mr. BBQ is giving away a Nonstick Grilling Skillet with Removeable Handle! Quirk Books is giving away 3 cookbooks!  Gourmet Garden is giving away a cooker of herbs!  And much more!!

Rocky Ledge Bars Recipe
Adapted from Two Peas & Their Pod

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
1/2 teaspoon salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 teaspoon 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, cut in quarters

1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Line pan with parchment paper, allowing a 2-inch overhang on the longer sides. Spray the parchment paper with cooking spray. Set the pan aside.
2. Whisk together flour, baking powder, and salt in a medium bowl. With electric mixer, mix butter and brown sugar until smooth. Add eggs and vanilla extract, mix until smooth.
3. Slowly add in the flour mixture and mix until just combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and caramels.
4. Spread batter into prepared pan. Sprinkle remaining marshmallows, chocolates, butterscotch chips, and caramels on top.
5. Bake until top is golden brown and not too jiggly in the center (I know, really scientific, right?), about 35 - 38 minutes. Let cool on a wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes.
6. Remove parchment, and cut into about triangles or squares.

Here's what the rest of the team brought to the table...

Pretzel Sticks with Two Sauces by Eliot’s Eats
Cherry Chipotle BBQ Pork Nachos by The Spiffy Cookie
Duck Poppers by CafeTerra

Duck Bacon Pumpkin Soup by Culinary Adventures with Camilla

Corn and Cheddar Dip by Sew You Think You Can Cook

Steakhouse Deviled Egg Dip by From Gate to Plate

Ultimate Bacon Burger by Cheese Curd In Paradise
Cincinnati Turkey Chili by The Pajama Chef
Smoky Date Pulled Pork by Curious Cuisiniere

Just Ducky Baked Beans by A Day in the Life on the Farm

Linebacker-Sized Chocolate Chip Cookies by Things I Make (for Dinner)
Rocky Ledge Bars by Debbi Does Dinner Healthy
Pear Poppy Snails {Birnen Mohn Schnecken} by The Not So Cheesy Kitchen


  1. Sounds delicious!! That is correct the point of a treat is to be sweet.
    Blessings, Catherine

  2. I am really interested in what you wrote here. This looks absolutely perfect. All these tinny details are give me a lot of knowledge.
    Christian food recipes

  3. These wouldn't even make it out of the house before they disappeared. YUM!

  4. Yummy sweet treat! My son would LOVE these!!

  5. You're right....I don't know what else you could have out in these.

  6. Funny because at the tailgating parties I have gone to, sweets seem to always be in short supply. Not that people don't want them but I think men tend to think only of meat haha.