Recipe by Marz
This recipe is from Martha Stewart's cookie book recipe released in March 2008.
Top Review by Trish the dish!
very delicious, very sweet, very rich. I cut them much smaller and got about 36-40 squares. A decadent way to use up baking chips when the recipe doesn't call for a full bag. I used chocolate chips and white chocolate chips and also would recommend using Kraft Caramel bits to eliminate chopping. They go together quickly and are impressive when done. Thanks for posting
- 2 1⁄4 cups all-purpose flour
- 2 1⁄4 teaspoons baking soda
- 1 teaspoon coarse salt
- 1⁄2 cup unsalted butter, at room temperature
- 1 1⁄2 cups packed dark brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 cup semisweet chocolate, coarsely chopped
- 1 cup white chocolate, coarsely chopped
- 1 cup butterscotch chips
- 18 soft caramels, coarsely chopped (candy cubes)
Directions See How It's Made
- 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.