I came down the hill with a piece of paper folded carefully in my pocket. As I walked in the door I unfolded it and waved it like a victory flag in front of my husband’s nose. “I got a new recipe from Anna! She calls them Selfish Bars!” His eyes widened with a mix of wonder and apprehension. “If Anna calls them Selfish Bars, they must be decadent,” he said. “I’m going to weigh 5000 pounds!”
I understood his reaction. Our Amish friends aren’t known for light desserts, and if they named a treat “Selfish Bars” because they didn’t want to share, I assumed it would be dangerously indulgent. The ingredient list confirmed my suspicion: more than a pound of butter (plus four tablespoons), a half cup of white sugar, a cup of brown sugar, a can of sweetened condensed milk, and a few other little extras. We were both in trouble.
As I baked the sugar cookie base, the warm smell of butter and sugar drifted through the house. Kids started sneaking into the kitchen, noses in the air, asking what I was making. When I said, “Something Anna calls Selfish Bars,” they cheered, rubbed their hands together, or inhaled sharply and asked, “When will it be done?”
The caramel layer bubbled and filled the house with a rich scent. Folks were politely banished from the kitchen while the chocolate layer melted and then slowly re-set. When it was time to let the chocolate firm up, everyone hovered, then finally drifted back to the den to watch a movie.
When I finally carried a plate into the room and asked, “Anyone for a Selfish Bar?” there was a single whoosh as everyone leapt up to claim one. Silence fell while they ate, broken only by a chorus of “Can we have more please?” I warned them the bars were rich, but my twelve-year-old protested, “But MOM! They’re called SELFISH BARS.”
I gave in. Wouldn’t you?
Cook’s Notes
- Press the crumbly dough firmly into the pan, but you don’t need to strain yourself. As the butter and sugar melt in the hot oven they’ll bind the crust together.
- Do NOT walk away from the bubbling caramel. It requires constant stirring while it boils; otherwise it can scorch quickly.
- Give the hot caramel a few minutes to settle before sprinkling chocolate chips on top. This helps the chocolate sit on the surface instead of sinking or sliding off.
- Only attempt to spread the chocolate after it has fully melted and gone glossy. An offset spatula gives the most even finish; a flexible silicone spatula also works. In a pinch, a butterknife will do. Please don’t use your tongue.
Tools that help make Selfish Bars
- Food processor (useful for cutting the butter into the flour)
- Half sheet pan or a buttered 9 x 13-inch pan
- Small offset or silicone spatula for smoothing
- Paring knife for trimming or slicing
- Coarse sea salt flakes, like Maldon, to finish
Selfish Bars – Chocolate Caramel Sugar Cookie Bars
Rebecca Lindamood
Ingredients
For the Sugar Cookie Bars:
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- pinch of salt
- 1 cup plus 4 tablespoons butter
For the Caramel Layer:
- 1 can sweetened condensed milk
- 1 cup butter
- 1 cup light brown sugar packed
- 4 tablespoons light corn syrup
For the Chocolate Layer:
- 1 bag semi sweet or bittersweet chocolate chips 12 to 16 ounces
- Maldon sea salt flakes
Instructions
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Preheat oven to 350°F (175°C).
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In a food processor fitted with a metal blade or in a mixing bowl, combine the flour, granulated sugar and a pinch of salt. Cut in the butter until the mixture is crumbly. Press the dough evenly into a buttered 9 x 13-inch pan or a quarter sheet pan. Bake 20–22 minutes, until the crust is set and golden brown at the edges. Remove from the oven and set on a heatproof surface.
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For the caramel, combine the sweetened condensed milk, butter, packed light brown sugar and corn syrup in a medium saucepan over medium-high heat. Bring to a boil while stirring frequently. Once it reaches a boil, set a timer for 5 minutes and stir constantly, scraping the bottom and sides to prevent scorching. Pour the hot caramel over the baked sugar cookie base and spread gently to the edges. Let sit 10 minutes, then sprinkle the chocolate chips evenly over the caramel. Let the chips sit 6 minutes until glossy and melted, then use an offset or silicone spatula to spread into an even chocolate layer. Finish with a light sprinkle of coarse sea salt. Let the bars sit at room temperature until firm, at least 2 hours. If you’re impatient, refrigerate to speed up firming, but refrigeration can dull the chocolate’s sheen (not the flavor).
Nutrition
Nutritional information is an estimate. Calculate values using the exact ingredients you use if you need precise nutrition facts.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so the author can see your creation.
More decadent chocolate recipes
If you enjoyed Selfish Bars, try other rich chocolate recipes for celebrations or cozy nights in.
- Perfect Chocolate Cake with ganache buttercream
- Perfect Chocolate Cheesecake
- Fudgy Double Chocolate Cookies
- Chocolate Mousse
- Vegan Chocolate Waffles
- Brownie Delight
- Cocoa Chipotle Spice Rub
- Fast Fudgy Freezer Brownies
- Spanish Hot Chocolate with Coconut Churros
- Old Fashioned Double Chocolate Mocha Pudding
- Easy Double Chocolate Nutella Cookies
- 10 Minute Creamy Chocolate Ice Box Pie
- Chocolate Pretzel Sheet Cake
- Chocolate Cherry Doughnut Bread Pudding
- Salted Milk Chocolate Homemade Caramels
- Chocolate Macaroon Pie
- Chocolate Mayonnaise Cake
Originally published October 26, 2015. Updated October 2017 with links and information.