10 Bars
Indulge in the irresistible layers of flavor with these '10 Bars,' a delectable dessert that combines buttery shortbread, luscious sweetened condensed milk, and a trio of tempting toppings. With a crunchy crust, a creamy filling, and a perfect balance of semisweet chocolate chips, shredded coconut, and chopped nuts, these bars deliver a symphony of textures in every bite. Ready in just 40 minutes, this easy-to-make treat is perfect for satisfying your sweet tooth or impressing guests at a gathering. Whether you're craving a quick dessert or prepping for a party, these versatile bars are a must-try! Enjoy them fresh or store them for later—they're just as good chilled. Keywords: dessert bars, layered dessert, easy sweet recipes, chocolate coconut bars, nutty shortbread recipes.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup shredded sweetened coconut
- 0.5 cup chopped nuts (such as pecans or walnuts)
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
In a medium mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add the all-purpose flour and salt to the butter mixture. Mix until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan to form the crust. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
While the crust is baking, combine the sweetened condensed milk and vanilla extract in a small bowl.
Once the crust is done baking, remove it from the oven and let it cool slightly for about 5 minutes.
Pour the condensed milk mixture evenly over the warm crust.
Sprinkle the semisweet chocolate chips, shredded coconut, and chopped nuts evenly over the condensed milk layer.
Place the baking pan back in the oven and bake for an additional 10-12 minutes, or until the edges are golden and the toppings are lightly toasted.
Remove the pan from the oven and let the bars cool completely in the pan, about 1 hour. For faster cooling, place the pan in the refrigerator.
Once cool, use the parchment paper overhang to lift the bars out of the pan. Cut into 10 equal bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 44.6 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 131 mg | 10% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
