Martha Stewart’s Baking for Valentine’s Day

 Yesterday, Martha Stewart devoted her show to Valentine’s Day. She made cards, looked at some vintage Valentine’s cards told us everything you ever wanted to know about dried beans ( I get mine from a can) and made these incredible looking cookies with young actor Freddie Highmore from the movie The Spyderwick Chronicles.

I am going to make these for my son’s class. These would be too dangerous to leave at home. You can find this recipe in Martha Stewart Cookies Cookbook.

Rocky Ledge Bars

Makes about 16

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan2 1/4 cups all-purpose flour

2 1/4 teaspoons baking powder

1 teaspoon coarse salt

1 1/2 cups packed dark-brown sugar

3 large eggs

1 teaspoon pure vanilla extract

1 cup miniature marshmallows

1 cup semisweet chocolate, coarsely chopped

1 cup butterscotch chips

18 soft caramel-candy cubes, coarsely chopped

Directions Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line with parchment paper, allowing a 2-inch overhang on the longer sides. Brush parchment with butter (not overhang).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, 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 into the 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 about 16 triangles. Bars can be stored in an airtight container at room temperature up to 1 week.