Sugar Coma Bars
Sugar Coma Bars
Recipe Type: Dessert
Cuisine: American
Author: Lets Start Cooking
  • 1 1/2 c chocolate chips
  • 1 c heavy cream
  • 1 tbs vanilla extract
  • 1 c (2 sticks) unsalted butter
  • 1/2 c of cocoa
  • 2 c of all purpose flour
  • 2 c of sugar
  • 4 large eggs
  • 4 tsp of vanilla extract
  • 16 oz cream cheese
  • 1/2 c sugar
  • 4 medium eggs
  • 1 tsp vanilla
  • 1/4 c sour cream
  • 1/4 c ricotta cheese
  • 2 c (4 sticks) softened butter
  • 1 c sugar
  • 13/4 c brown sugar
  • c ? heavy cream
  • 2 tbs vanilla extract
  • 3 c all-purpose flour
  • 1 tsp salt
  • 1 c mini milk (or semi-sweet) chocolate chips
  • 2 c sugar
  • 3/4 c butter
  • 1 c heavy cream
  • 1 tbs salt
  • 2 c (4 sticks) butter, softened
  • 1 c sugar
  • 1/4 c light brown sugar, packed
  • 33/4 c all-purpose flour
  • 1/2 tsp salt
  1. Line 2 baking pans (9 x 13) with parchment paper
  2. Preheat oven to 350
  3. Beat butter and sugars together
  4. Add in flour and salt and mix on low until just combined.
  5. Press the dough into prepared pans.
  6. Bake at 350 for 20-25 minutes until edges are slightly browned, soft, but not jiggly in the center.
  7. Remove from oven, let cool in pan while mixing caramel
  8. Follow directions for
  9. caramel in this recipe
  10. 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
  11. Beat butter and sugars together until light and fluffy.
  12. Add heavy cream and vanilla.
  13. Add flour and salt
  14. Mix
  15. Stir in chocolate chips.
  16. Split in half, spread one half over caramel layer in each pan. Make sure caramel is set before adding.
  17. 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.
  18. Refrigerate to set.
  19. Line 2 (9×13) baking pans with parchment paper
  20. Preheat oven to 350 (Oven should already be hot from shortbread, bake cheesecake while shortbread cools, and caramel sets)
  21. Melt butter in the microwave and put into a mixing bowl
  22. Add cocoa and mix together until smooth
  23. Add flour and sugar
  24. Beat together and then add eggs and vanilla
  25. Mix until combined. Do not over stir.
  26. Pour half of mix into each prepared parchment lined pan
  27. Move on to cheesecake layer
  28. Mix all cheesecake ingredients together, pour half in each pan over top uncooked brownie mix
  29. Bake at 350 for 25-30 minutes, until knife inserted in center comes out clean.
  30. Let cool
  31. When set, remove from pan with parchment paper, and flip over onto shortbread, caramel, cookie dough layers.
  32. Remove parchment from top of brownies
  33. Put the whole thing back in 2, 9×13 pans to help stabilize
  34. Cover with mini marshmallows
  35. Move on to chocolate ganache
  36. Put chocolate chips, heavy cream, and vanilla in a heavy sauce pan
  37. Heat over medium heat, stirring constantly until smooth (about 5 minutes)
  38. When totally smooth, pour over top of marshmallows
  39. 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)
  40. Cut and enjoy


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