When I'm bored, I bake.

I don't know how I don't weigh a million pounds. Because honestly, I eat a lot of junk. Here's my junk for today, and boy is it delicious.

Rocky Ledge Bars from Martha Stewart

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 2 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 white chocolate, coarsely chopped
• 1 cup butterscotch chips
• 18 soft caramel-candy cubes, coarsely chopped

1. 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).
2. 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.
3. 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.
4. Remove parchment, and cut into about 16 triangles. Bars can be stored in an airtight container at room temperature up to 1 week.

Let's see, I don't have parchment paper so I just greased up the pan really well and I cut mine into squares, not fancy triangles. I used chocolate chips instead of coarsely chopped chocolate because it's way easier, and this time I omitted the caramel because we are plum out of it. They turned out fine. These bars are super sweet and packed full of extras, so I figured that leaving the caramels out would be ok.

Here are some of my baking secrets: I like to sneak in whole wheat flour whenever I can, and I usually cut the recipe in half. That way I don't eat quite so many.

Happy baking!