Let me start by saying this was one of the hardest recipes ever to name. I mean, seriously, how do you name something that involves shortbread, caramel, cookie dough, cheesecake, brownies, marshmallows, and chocolate ganache without severely under-whelming the reality of the deliciousness that it is? You can’t. I started with “All-that-and-the-kitchen-sink” bars, but let’s face it, that saying is old, which dates me. And I am already feeling a little dated. I thought, “Okay, how about Billionaire Bars?” I mean that sounds reasonable, but there are a lot of bars called that, and trust me, this tops them.
I couldn’t decide. So Sugar Coma it is! Not to be confused with Comma, which is could be, as it is Sugar (,), but no, this is the kind of bar that if eaten on an empty stomach, and without proper blood sugar regulation could lead to a state of vegetation. A coma! But in the best possible way.
Take a close look at all the layers of sugary-goodness found in this bar! I bet your mouth is watering. Truthfully, I wanted to add more. I thought some crushed pretzels and toasted coconut would add just the right flavor balance, and a drizzle of peanut butter would make it to die for. But…alas…my family made me stop adding layers. Enough is enough I guess. And this is more than enough. Although, I totally recommend adding the pretzels to get some crunch and some salt to balance out the sweet.
Sugar Coma Bars
- 1 1/2 cups chocolate chips
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1 cup 2 sticks unsalted butter
- 1/2 cup of cocoa
- 2 cups of all purpose flour
- 2 cups of sugar
- 4 large eggs
- 4 teaspoons of vanilla extract
- 16 ounces cream cheese
- 1/2 cup sugar
- 4 medium eggs
- 1 teaspoon vanilla
- 1/4 cup sour cream
- 1/4 cup ricotta cheese
- 2 cup 4 sticks softened butter
- 1 cup sugar
- 1 3/4 cup brown sugar
- 1/3 cup heavy cream
- 2 tablespoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup mini milk or semi-sweet chocolate chips
- 2 cups sugar
- 3/4 cup butter
- 1 cup heavy cream
- 1 tbs salt
- 2 cups 4 sticks butter, softened
- 1 cup sugar
- 1/4 cup light brown sugar packed
- 3 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- Line 2 baking pans (9 x 13) with parchment paper
- Preheat oven to 350
- Beat butter and sugars together
- Add in flour and salt and mix on low until just combined.
- Press the dough into prepared pans.
- Bake at 350 for 20-25 minutes until edges are slightly browned, soft, but not jiggly in the center.
- Remove from oven, let cool in pan while mixing caramel
- Follow directions for caramel in this recipe.
- Pour about half of the hot caramel mixture over each of the two shortbread crusts. Put in refrigerator, to refrigerate until set (an hour), move on to cookie dough
- Beat butter and sugars together until light and fluffy.
- Add heavy cream and vanilla.
- Add flour and salt
- Stir in chocolate chips.
- Split in half, spread one half over caramel layer in each pan. Make sure caramel is set before adding.
- Pull Parchment paper with shortbread, caramel, and cookie dough out of pan so you can use the pans for the next step, or use separate pans.
- Refrigerate to set.
- Line 2 (9x13) baking pans with parchment paper
- Preheat oven to 350 (Oven should already be hot from shortbread, bake cheesecake while shortbread cools, and caramel sets)
- Melt butter in the microwave and put into a mixing bowl
- Add cocoa and mix together until smooth
- Add flour and sugar
- Beat together and then add eggs and vanilla
- Mix until combined. Do not over stir.
- Pour half of mix into each prepared parchment lined pan
- Move on to cheesecake layer
- Mix all cheesecake ingredients together, pour half in each pan over top uncooked brownie mix
- Bake at 350 for 25-30 minutes, until knife inserted in center comes out clean.
- Let cool
- When set, remove from pan with parchment paper, and flip over onto shortbread, caramel, cookie dough layers.
- Remove parchment from top of brownies
- Put the whole thing back in 2, 9x13 pans to help stabilize
- Cover with mini marshmallows
- Move on to chocolate ganache
- Put chocolate chips, heavy cream, and vanilla in a heavy sauce pan
- Heat over medium heat, stirring constantly until smooth (about 5 minutes)
- When totally smooth, pour over top of marshmallows
- Put in refrigerator for an hour or two to let set (I put it in my freezer overnight, and it was perfect the next morning)
- Cut and enjoy
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
This is a beast of a recipe because it involves so many layers, so I debated even putting it on my site, since I like to keep things easy, but it was really good, and it doesn’t have to be as hard to make as it seems.
- Use a shortbread mix
- Use store-bought caramel
- Use edible cookie-dough (egg free)
- Make your own cheesecake
- Use a brownie mix.
- Pour chocolate sauce on the top.
I have included the home-made option in the post, but the first time I made these I used a boxed shortbread, a boxed brownie mix, and a tub of pre-made caramel. I made my own cheesecake and cookie dough, and my own ganache. So do what works for you! And if you have a question, ask! But please make this…your taste buds will thank you!
The other thing you can consider is how thick you want each layer. I wish I would have done a thicker cheesecake layer (this is noted in the recipe above), as the cheesecake blended too much, and the distinct taste was not as noticeable until I made it thicker! I split everything into two 9×13 pans because it was just getting too thick with all of the layers, so this recipe makes A LOT, like enough for a party. But it freezes really well, and so make a bunch, and cut it, then put half in freezer bags for those days you want a decadent treat, but don’t have time to make one.
My last tip is simple, wait for it to cool, completely! To get the real distinction between layers, and enjoy this as a bar, rather than a messy lump of sugar that must be consumed with a fork and a large glass of water, wait for it to set up and cool. It is hard to wait. I know, I was salivating. But the results are worth it. Stick it in the freezer overnight, and you will have perfect, delicious, cut-able bars the next day! Don’t wait, and it will taste great, but be a gooey, oozing, messy treat! It does take some time to make with all the layers, so maybe make it a day in advance of when you want it, that way you can take time to let it set up.
Want other great treats?