Rocky Ledge Bars

• 1/2 cup (1 stick) unsalted butter, softened plus a little more for the pan
• 2 1/4 cups all purpose flour
• 2 1/4 teaspoons baking powder
• 1 teaspoon course salt
• 1 1/2 cups packed dark brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup mini marshmallows
• 1 cup semisweet choc chips
• 1 cup white choc chips
• 1 cup butterscotch chips
• 18 soft caramel candy cubes, coarsely chopped

1. preheat oven to 350*. butter a 9 by 13 inch baking pan
2. mix the flour baking powder and salt in a medium bowl. set aside. mix butter and sugar in a medium bowl until fluffy, about 2 mins. add eggs and vanilla. mix until well combined. mix in flour mixture until combined. fold in half of each the marshmallows, chocolates, butterscotch chips and caramels.
3. spread batter in prepared pan. scatter remaining marshmallows, chips etc. on top. bake until golden brown and cake tester inserted in center comes out clean, about 35 mins.
4. let cool and cut.
5. they can be stored on an airtight container at room temp for about a week.

unsalted butter, flour, baking powder, course salt, brown sugar, eggs, vanilla, marshmallows, chips, chips, butterscotch chips

Taken from www.epicurious.com/recipes/member/views/rocky-ledge-bars-1213237 (may not work)