From “Martha Stewart Cookies,” by Martha Stewart. Recipe available at . Makes about 16 cookies.
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour
1 1/2 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 white 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 toothpick 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 cookies. Bars can be stored in an airtight container at room temperature up to 1 week.
Notes
From Daniel Tseng, food stylist for this shoot:
• Dark brown sugar is prone to clumping, so run fingers through prior to mixing and remove any hard lumps
• Use kitchen shears to cut the caramels
• To test for doneness, seek out a area near the center that has no topping and toothpick-test there. Or, gently shake pan after the full baking time to make sure dough is set.
