Serendipity Deluxe Bars

Do you ever see a recipe and just know that you need to make it ASAP? That is what happened when I saw these over at A Southern Grace. My oh my. These bars are great!

They came together in no time and though there are a few components to the recipe (a pattern with recipes I have been making lately) overall they are a cinch to make.

You start with a shortbread type crust that is then topped by what I can only describe as a fudgey-gooey chocolate layer and lastly topped off with an oatmeal/brown sugar/nut mixture that turns into a caramel like top layer after baking. Each layer of these bars tastes great but together they create a dessert that you will find yourself craving until the pan is gone (which around here was about 2 days).

My Taste Tester loved these bars and could not get enough. He enjoyed them warm, room temperature, with ice cream, plan, with hot fudge, I can’t even name how many times I came into the room to see him eating another bar. That is when you know they are good. 

Next time I may add some walnuts as well, as I actually prefer those to pecans.

Take some time this weekend and make these to enjoy with friends and family. They will thank you.

I rate this recipe a 9

Serendipity Deluxe Bars
as seen here
Crust:
1 cup butter, cold and diced
2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt

Truffle Filling:
1 cup corn syrup
1 1/4 cup semi-sweet chocolate chips
1 cup sugar
4 eggs
1 teaspoon vanilla

Caramel:
1/4 cup corn syrup
3/4 cup brown sugar, tightly packed
1 cup oats
1/2 cup pecans, coarsely ground
3/4 cup (6 oz) butter, melted

Preheat oven to 350F. Grease a 13×9-inch pan.
To prepare the crust, combine all four ingredients in a food processor and pulse until coarse crumbs are created. Press into the prepared pan and bake for 18-20 minutes, or until the edges are slightly browned.
Meanwhile, prepare the filling by microwaving together the corn syrup and chocolate chips, stopping to stir occasionally until the chips have melted. Let cool, then add the remaining filling ingredients and beat to combine. Pour over the hot crust and bake for 27 minutes, or until the outer edges are firm and the center is only slightly jiggly.
While the filling bakes, prepare the caramel layer by stirring together all ingredients in a medium-sized bowl. When the pan is deemed ready to remove from the oven, let it sit for 10 minutes before dolloping on the caramel layer and spreading it evenly over the chocolate layer. Then return the pan to the oven for another 25-35 minutes, or until the bars are just set. Let cool completely before cutting. 
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