Sin Bars
Indulge in pure decadence with these irresistibly rich and gooey Sin Bars! Featuring a buttery shortbread crust, a luscious layer of creamy caramel, and a glossy topping of melted semi-sweet chocolate, these dessert bars are the ultimate treat for caramel and chocolate lovers alike. Finished with a sprinkle of sea salt for that perfect sweet-and-salty balance, each bite is a symphony of flavor and texture. Easy to make with minimal prep, these bars come together in just under an hour, making them perfect for holidays, parties, or an everyday indulgence. Serve them chilled for a firmer bite or at room temperature for a softer, more decadent treat. Elevate your dessert game with this sinful creation that’s sure to leave everyone craving more!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter, cold and cubed
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 2 cups Semi-sweet chocolate chips
- 1 lb Caramel candies, unwrapped
- 0.5 cup Heavy cream
- 0.5 teaspoon Sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, ensuring the paper hangs over the sides for easy removal.
In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
Press the crumb mixture evenly into the prepared pan to form the crust. Bake for 20 minutes, or until the edges are lightly golden. Remove from the oven and let cool slightly.
While the crust cools, prepare the caramel layer. In a medium saucepan over low heat, melt the caramel candies with the heavy cream, stirring frequently, until smooth and fully combined.
Pour the warm caramel mixture over the cooled crust, spreading it evenly with a spatula. Let it set for about 10 minutes.
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until completely smooth.
Spread the melted chocolate evenly over the caramel layer, using a spatula to create a smooth finish. Sprinkle a pinch of sea salt over the top, if desired.
Refrigerate the bars for at least 1 hour, or until firm. Once set, lift the bars out of the pan using the overhanging parchment paper and cut into 16 squares.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator.
Nutrition Facts
Calories |
7015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 376.8 g | 483% | |
| Saturated Fat | 234.9 g | 1174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 931.2 g | 339% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 573.6 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 407 mg | 31% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 956 mg | 20% | |
*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.
