Surprise Bars
Get ready to indulge in the ultimate sweet treat with these irresistibly decadent Surprise Bars! Featuring a buttery shortbread base, a gooey layer of caramel, semi-sweet chocolate chips, and a pop of shredded coconut, every bite delivers an unexpected burst of flavor and texture. Perfectly crumbled dough on top creates a golden, crumbly finish, while the drizzle of warm cream ensures the caramel melts into velvety, sticky perfection. These easy-to-make dessert bars are perfect for sharing at parties, bake sales, or any occasion that calls for a little something special. With just 20 minutes of prep time, this versatile recipe is a must-try for lovers of layered desserts.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 teaspoon baking powder
- 1 cup shredded sweetened coconut
- 1.5 cups semi-sweet chocolate chips
- 1 cup caramel candies, unwrapped
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy (about 2-3 minutes).
Mix in the vanilla extract. Gradually add the all-purpose flour, salt, and baking powder, mixing until just combined. The dough will be slightly crumbly.
Take half of the dough and press it evenly into the bottom of the prepared baking dish to form the shortbread base.
Bake the shortbread base for 10 minutes, then remove it from the oven and let it cool slightly while you prepare the topping.
Sprinkle the shredded coconut, semi-sweet chocolate chips, and unwrapped caramel candies evenly over the partially baked base.
In a small saucepan, heat the heavy cream over low heat until warm. Drizzle the warm cream over the caramel candies to help them melt during baking.
Crumble the remaining dough over the toppings, leaving small gaps so that the chocolate and caramel can peek through.
Return the baking dish to the oven and bake for an additional 20 minutes, or until the top is golden brown and set.
Remove from the oven and allow the bars to cool completely in the pan to help them firm up for easier slicing.
Once cooled, cut into 12 bars (or more, depending on your preferred size) and serve. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 939.2 g | 342% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 603.0 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1245 mg | 26% | |
*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.
