This recipe for Rocky Ledge Bars (Crack Bars) is a brown sugar cookie base that’s full of three types of chocolate, marshmallows and toffee bits. The ultimate hand held dessert!
This is the absolute best bar cookie I’ve ever had, they’re gooey, sticky and decadent in the best possible way.
I have made these rocky ledge bars dozens and dozens of times over the years – maybe even 100 times by now. I make them for every potluck, every holiday and any time I’m in charge of dessert and they immediately get eaten. Who doesn’t love a cookie base loaded with three different kinds of chocolate, toffee and marshmallows? Almost every December I get together with some friends to do holiday baking. And every year we make at least 2 or 3 batches of these bars. One of my friends has dubbed them “crack bars” because they’re so addictive. Looking for more amazing dessert ideas? Be sure to check out my creamy vanilla almond flan , easy flourless chocolate chip cookies and decadent blueberry bread pudding !
How do you make rocky ledge bars?
The premise is simple – make a brown sugar cookie dough and cram as many add-ins as possible into it, put it in a pan and bake.
Today I’m using a combination of white, milk and dark chocolate along with toffee chips and marshmallows but the combinations are really endless.
I usually just do whatever add-ins I happen to have in my baking pantry at the moment. I always use at least one type of chocolate and go from there – in the past I’ve used butterscotch chips, M&Ms, coconut, sliced almonds, caramels and mini peanut butter cups. Once I even made a s’mores version with milk chocolate, marshmallow and graham crackers. Just keep the total amount of add-ins to 4 and 1/2 cups and you should be fine with substitutions.
Half of the add-ins are stirred into the dough and the rest get sprinkled over the top to make the rocky ledge bars look pretty. I use a combination of chocolate chips and chunks because I think it looks nicer but if you just want to use all chips or chunks that’s totally fine too.
These crack bars are great for a crowd and they freeze beautifully too. This is a fun one to let the kids help with, my girls love to “sample” the chocolate and marshmallows as they sprinkle them over the top of the bars. Who can blame them?!
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More great dessert recipes
- Haystack Cookies
- Funfetti Cookies
- Peanut Butter Brownies
- Red Velvet Cookies
- Pecan Pie Bars
Ingredients1x2x3x
- ▢ cooking spray
- ▢ 1/2 cup unsalted butter softened
- ▢ 2 1/4 cups all-purpose flour
- ▢ 2 1/4 teaspoons baking powder
- ▢ 1 teaspoon kosher salt
- ▢ 1 1/2 cups packed brown sugar can use dark or light, I typically use light
- ▢ 3 large eggs
- ▢ 1 teaspoon pure vanilla extract
- ▢ 1 cup miniature marshmallows
- ▢ 1 cup semisweet chocolate can use chips, coarsely chopped
- ▢ 1 cup milk chocolate chips
- ▢ 1 cup toffee bits
- ▢ 1/2 cup white chocolate can use chips, coarsely chopped
Instructions
- Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, leaving an overhang on two opposite sides (you’ll use the foil overhang as handles to lift the bars out of the pan). Spray the foil with cooking spray.
- Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar 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, chocolate and toffee chips.
- Spread batter evenly in prepared pan. Scatter remaining marshmallows, chocolates and toffee on top. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 25 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 20 squares. Bars can be stored in an airtight container at room temperature up to 1 week.
Notes
Nutrition
Rocky Ledge Bars (aka “Crack Bars”)
Ingredients
- cooking spray
- 1/2 cup unsalted butter softened
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups packed brown sugar can use dark or light, I typically use light
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup miniature marshmallows
- 1 cup semisweet chocolate can use chips, coarsely chopped
- 1 cup milk chocolate chips
- 1 cup toffee bits
- 1/2 cup white chocolate can use chips, coarsely chopped
Instructions
- Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, leaving an overhang on two opposite sides (you’ll use the foil overhang as handles to lift the bars out of the pan). Spray the foil with cooking spray.
- Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar 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, chocolate and toffee chips.
- Spread batter evenly in prepared pan. Scatter remaining marshmallows, chocolates and toffee on top. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 25 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 20 squares. Bars can be stored in an airtight container at room temperature up to 1 week.
