Rocky Ledge Bars, Rocky Road Bars and “Anything But The Kitchen Sink” Bars are some of the names these bars go by depending on the variations in the ingredients that go into them. Bars or cookies with “Rocky” in their names seem to invariably include marshmallows in them.
The “anything but the kitchen sink” tag comes from being able to put things like nuts, candies/ chocolate and savoury snack items and just about anything else which needs to be used up, into it!
While I understand where the “kitchen sink” concept comes from, and very much appreciate how important it is in my kitchen, I would rather not connect anything I eat to the kitchen sink for obvious reasons!
Now I discover there’s another version of these Kitchen Sink bars called Compost Cookies/ Bars!!! Luckily for us, the cookies/ bars aren’t even remotely anything like their names.
I don’t remember on whose blog I first saw these Rocky Ledge bars, but I remember they were adapted from Martha Stewart’s recipe. When I checked out that recipe, the first thing that struck me was that these bars must be very, very sweet. There’s a whole lot of candy and chocolate and then some sugar in her ingredient list.
I still very much wanted to make them but decided to cut down the sugar and egg. I left out the marshmallows because of the gelatin in them. I used butterscotch chips instead of caramel candy and also added some caramel chocolate bars.
I added some salted cashewnuts which also balanced out the sweetness of the bars some more.
I substituted half of the flour with buckwheat flour. I have this stash of buckwheat flour which Deeba sent me quite some time back and though I have used it in a lot of my cooking/ baking, I haven’t blogged any of that yet.
I like the nutty taste that buckwheat flour lends to bakes but not everyone here feels the same way. I thought this was a good recipe in which I could use up some of it, as all the additions in these bars would ensure that the taste of buckwheat was muted.
Buckwheat flour (known as “kuttu ka atta” in north India and very popular during religious fasts) is a gluten-free flour and substituting her in a larger quantity will result in a very crumbly bar that will come apart while cutting it.
When I was stirring in all that stuff into the batter, I kept wondering how such a hotch-potch of ingredients would turn out. I was quite surprised to find that the bars were quite good.
A soft cakey base with a sometimes soft, sometimes chewy texture from the chocolate and caramel and then crunch from the cashewnuts and butterscotch chips makes these bars interesting and a bit addictive.
So if you are on a diet, watching calories for some reason or cannot live with the guilt of eating your way through these rather rich but delicious bars, I would suggest you find friends to give them away to like I did.
Rocky Ledge Bars (My Version)
(adapted from Martha Stewart)