Brides Bars
Indulge in the decadence of Brides Bars, a layered dessert bar that marries buttery shortbread, luscious homemade caramel, and rich chocolate into one irresistible treat. This recipe begins with a crisp, golden base of vanilla-infused shortbread, topped with a silky caramel filling made from sweetened condensed milk and light brown sugar. The finishing touch is a glossy layer of semi-sweet chocolate, crowned with a sprinkle of roughly chopped peanuts for a salty-sweet crunch. Perfect for weddings, celebrations, or as an everyday indulgence, these bars are as easy to make as they are impressive to serve. With just 20 minutes of prep time and a delectable combination of textures and flavors, Brides Bars are sure to steal the spotlight at any occasion.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 1 14-ounce can sweetened condensed milk
- 0.5 cup light brown sugar
- 2 tablespoons light corn syrup
- 1.5 cups semi-sweet chocolate chips
- 0.75 cup peanuts, roughly chopped
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract.
Gradually add the all-purpose flour and salt to the butter mixture, mixing until a crumbly dough forms.
Press the shortbread dough evenly into the bottom of the prepared baking pan. Use your hands or the back of a measuring cup to ensure an even layer.
Bake the shortbread crust in the preheated oven for 15 minutes, or until it is lightly golden. Remove from the oven and let cool slightly while you prepare the caramel filling.
In a medium saucepan, combine the sweetened condensed milk, light brown sugar, and light corn syrup. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light golden brown, about 7-10 minutes.
Pour the caramel mixture evenly over the baked shortbread crust. Smooth the surface with a spatula and return to the oven for an additional 10 minutes.
Remove the pan from the oven and let it cool completely on a wire rack.
Once cool, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth.
Stir the heavy cream into the melted chocolate until the mixture is glossy and pourable.
Pour the chocolate evenly over the caramel layer, spreading it out to the edges.
Sprinkle the chopped peanuts over the chocolate layer, pressing gently to ensure they stick.
Refrigerate the bars for 1-2 hours, or until the chocolate is fully set and firm.
Once set, lift the bars out of the pan using the parchment overhang and cut into 16 squares or desired sizes to serve.
Nutrition Facts
Calories |
6659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.9 g | 465% | |
| Saturated Fat | 200.2 g | 1001% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 816.3 g | 297% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 586.5 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1341 mg | 103% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2714 mg | 58% | |
*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.
