Super Bowl Bars
I am admittedly only interested in the Super Bowl for the snacks and the halftime music show. All the salty snacks that I don’t typically eat any other time are on the big game day menu. I wanted a treat that was befitting of this national holiday of sorts and that could travel well. They’re gooey, salty, sweet, crunchy, and chewy all at the same time. My recipe tester, Sara, said, “I don’t even understand what these are, but I just love them and can’t stop eating them!” That’s exactly what I was going for. You have full permission to make them for any occasion.
Ingredients
Crust
- 1 1/2 cups / 200g graham cracker crumbs store-bought or homemade crushed
- 1/4 cup / 55g unsalted butter melted
Filling
- One 14-oz can / 396g sweetened condensed milk
- 1 Tbsp espresso powder
- 1 tsp pure vanilla extract
- 1 1/4 cups / 226g semisweet mini chocolate chips
- 2 cups / 100g mini marshmallows
- 1 cup plus 2 Tbsp / 110g loosely packed sweetened shredded coconut
- 1 cup / 128g salted roasted peanuts
Topping
- 1/4 cup / 60ml heavy whipping cream
- 2 Tbsp light corn syrup
- 2 tsp pure vanilla extract
- 4 oz / 112g bittersweet chocolate finely chopped
- 2 oz / 57g potato chips 2 small lunch box–size bags, crushed
- 3/4 cup / 57g lightly crushed pretzels
Instructions
- Preheat the oven to 350°F / 175°C. Line an 8-inch / 20cm square cake pan completely with foil, then create a sling with greased parchment paper that comes up over the sides of the pan to create a sling.
Make the Crust
- In a medium bowl, combine the crushed cookies and butter. Cover with plastic wrap and use a glass to press the cookie crust very tightly into the bottom of the prepared pan.
- Bake for about 10 minutes, or until it is lightly toasted. Allow to cool while making the filling.
Make the Filling
- In a small saucepan over medium heat, bring the condensed milk to a simmer. Remove from the heat and mix in the espresso powder and vanilla.
- Scatter the chocolate chips, marshmallows, coconut, and peanuts over the baked crust.
- Pour the condensed milk mixture over the top of the bars. Bake the bars for about 25 minutes, until the edges start to bubble and the center is set. Allow the bars to cool to room temperature.
Make the Topping
- In a small saucepan over low heat, heat the cream, corn syrup, and vanilla to a gentle sim- mer. Remove from the heat and add in the chocolate. Swirl the pan to cover the chocolate and allow it to sit for a couple of minutes. Gently stir the mixture until completely combined. Pour over the bars and spread to cover evenly. Sprinkle the crushed potato chips and/or pretzels over the top.
- Refrigerate just until the chocolate topping is set, about 30 minutes.
- Run a hot knife around the edge of the pan. Use the parchment-paper sling to carefully remove the bars from the pan. Use a very thin knife, dipped into hot water, to cut the bars into whatever size or shape you’d like. Serve and freeze any leftovers for a couple of weeks.