Sugar Coma Bars
This recipe consists of shortbread, caramel, cookie dough, cheesecake, brownies, marshmallows, and chocolate ganache that will send you on a sugar high! So sweet and so good.
Servings: 24
Calories: 960kcal
Ingredients
Chocolate Ganache
- 1 1/2 cups chocolate chips
- 1 cup heavy cream
- 1 tablespoon vanilla extract
Mini Marshmallows
Brownies
- 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
Cheesecake
- 16 ounces cream cheese
- 1/2 cup sugar
- 4 medium eggs
- 1 teaspoon vanilla
- 1/4 cup sour cream
- 1/4 cup ricotta cheese
Cookie Dough
- 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
Caramel
- 2 cups sugar
- 3/4 cup butter
- 1 cup heavy cream
- 1 tbs salt
Shortbread
- 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
Instructions
Shortbread
- 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
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
Cookie Dough
- Beat butter and sugars together until light and fluffy.
- Add heavy cream and vanilla.
- Add flour and salt
- Mix
- 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.
Brownie
- 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
Cheesecake
- 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
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
Nutrition
Calories: 960kcal | Carbohydrates: 119g | Protein: 10g | Fat: 50g | Saturated Fat: 30g | Cholesterol: 190mg | Sodium: 757mg | Potassium: 220mg | Fiber: 2g | Sugar: 81g | Vitamin A: 1660IU | Vitamin C: 0.2mg | Calcium: 130mg | Iron: 3mg