Sweet Meredith's Surprise
Indulge in the decadent layers of Sweet Meredith's Surprise, a show-stopping dessert bar that balances buttery shortbread, luscious homemade caramel, and velvety dark chocolate with a touch of espresso. Perfect for special occasions or a luxurious treat, this recipe combines classic techniques like caramel-making and the double boiler method to create a trio of irresistible flavors and textures. The flaky sea salt topping adds a gourmet flair, enhancing the sweetness with a savory twist. Ready in just over an hour, this 8x8-inch pan masterpiece serves 12 and is guaranteed to surprise and delight every bite. Whether you're hosting a party or craving a satisfying dessert, Sweet Meredith's Surprise is your go-to recipe for indulgence!
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Ingredients
- 1.5 cups all-purpose flour
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 teaspoons salt
- 1 14-ounce can sweetened condensed milk
- 0.5 cup light brown sugar
- 0.25 cup heavy cream
- 3 tablespoons corn syrup
- 1.5 cups dark chocolate chips
- 0.5 teaspoons espresso powder
- 0.5 teaspoons flaky sea salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, ensuring excess parchment hangs over the edges for easy removal.
Step 2
In a mixing bowl, combine the all-purpose flour, 0.5 cup of unsalted butter (softened), granulated sugar, and salt. Mix until crumbly and evenly combined.
Step 3
Press the mixture evenly into the prepared pan to form the shortbread crust. Bake in the preheated oven for 20 minutes, or until golden and firm. Remove and let cool slightly.
Step 4
In a medium saucepan over medium heat, combine the sweetened condensed milk, remaining 0.5 cup of butter, light brown sugar, heavy cream, and corn syrup. Stir continuously until the mixture thickens to form a caramel, about 10 minutes. Be careful not to burn it.
Step 5
Pour the caramel evenly over the cooled shortbread crust. Use a spatula to spread it into an even layer. Let the caramel layer set at room temperature or refrigerate for faster setting.
Step 6
In a heatproof bowl set over a pot of simmering water (double boiler method), melt the dark chocolate chips with the espresso powder. Stir until smooth and glossy.
Step 7
Pour the melted chocolate mixture over the caramel layer, spreading into an even layer with a spatula. Tap the pan gently on the counter to remove air bubbles.
Step 8
Sprinkle the flaky sea salt evenly over the chocolate layer for the perfect finishing touch.
Step 9
Allow the entire dessert to cool and set completely, about 2 hours at room temperature or 1 hour in the refrigerator.
Step 10
Once set, use the parchment paper overhang to lift the dessert from the pan. Slice into 12 bars or squares with a sharp knife. Serve and enjoy!
Nutrition Facts
| Serving size | (1171.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4797.9 |
| Total Fat 260.4g | 0% |
| Saturated Fat 150.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 443.0mg | 0% |
| Sodium 1170.1mg | 0% |
| Total Carbohydrate 591.9g | 0% |
| Dietary Fiber 28.9g | 0% |
| Total Sugars 406.4g | |
| Protein 74.8g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 1423.8mg | 0% |
| Iron 33.1mg | 0% |
| Potassium 3610.4mg | 0% |
Source of Calories