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” i
70gmcaramel chocolatebars , chopped into small squares
Prepare an 8u201d by 8u201d square tin by lining it with parchment paper such that there is some over hang. This will help you pull the baked bars out of the tin after baking.
If you are one of those (like me) who donu2019t get parchment paper in the stores, you can use aluminium foil to line the tin. Cut a piece of aluminium foil of size such that there is a bit of overhang when placed into the tin. Grease the foil with butter or oil and carefully line the tin, making sure the foil does not tear.
I personally prefer foil for these types of bars as unmoulding them after baking is very easy.
Place the flours and baking powder in a bowl and whisk together so theyu2019re well mixed.
In another bowl, with an electric mixer, beat the butter and sugar for about 2 minutes till light and fluffy.
Add the egg and vanilla and beat till mixed. Add the whisked flours and baking powder and beat till just well mixed. If your batter seem very thick, add a tbsp or two of milk ( as required) to thin it down. Your batter must be on the thicker side or all the toppings will sink into it while baking.
Put the chopped cashewnuts, dark and white chocolate chips, butterscotch chips and the chopped caramel bars into a bowl and mix together. Add half of this to the batter and fold in till mixed well.
Scrape this batter into the prepared tin and lightly spread with a spatula or spoon to level it. Now sprinkle the remaining mixed nuts-chips on top evenly so that it completely covers the batter.
Bake at 180C (350F) for about 35 minutes or till a skewer pushed into the middle comes out clean. Take the tin out of the oven and let the whole thing cool to room temperature. Then place the tin, without unmoulding the cake, in the fridge for about half an hour till it has just set.
Take the tin out, and using the overhang, pull the cake out. Peel off the foil and cut into triangles (or squares if you prefer)
According to Martha Stewart, her recipe makes 16 triangular bars. I halved her recipe and got 18 triangles (each about 2” to 2 1/2” on the sides), so I wonder just what size the original triangles would have been!