Millionaire bars!!!

Crisp shortbread meets gooey caramel and a layer of chocolate in these decadent, crowd-pleasing millionaire bars.
What’s better than homemade shortbread? The million-dollar version of shortbread: millionaire bars. They’re topped with scratch-made caramel, chocolate ganache and flaky sea salt.

While the name is up for debate, there are a few theories about why these bars are called millionaire shortbread or millionaire bars.

The best guess is that the rich flavor of these bars begs for them to have a similarly rich name. That’s where the term millionaire comes in.

Another thought is that the ingredients needed to make these multilayered cookies can cost a pretty penny—especially if you’re buying the best butter, best chocolate and top-of-the-line flaky salt like Maldon.

ingredients

°1 and 1/3 cup soft unsalted butter
°1/2 cup granulated sugar
°2 and 1/2 cups all-purpose flour, spooned and flat
°A pinch of fine sea salt
+For the caramel filling
°1 c unsalted butter, cut to tablespoons
°1 cup light brown sugar, packed
°1 cup sweetened condensed milk
°1/4 cup light corn syrup
+To decorate the chocolate
°12 ounces semi-sweet breadcrumbs, finely chopped
°2 tablespoons of unsalted butter
°Flaky sea salt for garnish (optional, but recommended)

directions

Preheat oven to 350 degrees F. Line a 9″ x 13″ baking dish with parchment paper, with some protrusion on all four sides. Spray with cooking spray, set aside.
Place the butter and granulated sugar in the body of a stand mixer using the paddle attachment, and cream together for 3 minutes until light and fluffy.
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Add the flour and sea salt and stir until combined with no dry spots.
Place the dough in the prepared baking dish.
Bake for 23-28 minutes, until light golden brown along edges, center of crust appears dry, and a toothpick inserted in the center comes out clean.
Let it cool completely.
To prepare the filling: Place the butter, brown sugar, condensed milk, and corn syrup in a medium saucepan. Place over medium-low heat, stirring constantly, and bring to a simmer and bring to a simmer. Simmer for 5 minutes, stirring constantly so nothing on the bottom is burning – if it looks like it’s starting to boil more quickly, raise the heat for a few seconds while continuing to stir, then put it back on the heat. minutes, remove it from the heat and continue to stir for 4 minutes until it cools down a bit. Pour evenly over crust. Put it in the freezer for two hours.
Add the chopped chocolate and butter in a microwave-safe bowl. Microwave at 15-second intervals, stirring, until smooth. Spread the chocolate over the caramel layer. Placing it in the fridge for 2 h to set.
Use the parchment paper to help lift the bars from the baking dish. Cut into squares and sprinkle with sea salt if using, serve immediately and Enjoy!

Millionaire bars!!!

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 1 and 1/3 cup soft unsalted butter

• 1/2 cup 1/2 granulated sugar

• 2 2 and 1/2 cups all-purpose flour, spooned and flat

• A pinch of fine sea salt

• For the caramel filling

• 1 c 1 unsalted butter, cut to tablespoons

• 1 cup 1 light brown sugar, packed

• 1 cup 1 sweetened condensed milk

• 1/4 cup 1/4 light corn syrup

• To decorate the chocolate

• 12 ounces 12 semi-sweet breadcrumbs, finely chopped

• 2 tablespoons 2 unsalted butter

• Flaky sea salt for garnish (optional, but recommended)

Directions

• Preheat oven to 350 degrees F. Line a 9″ x 13″ baking dish with parchment paper, with some protrusion on all four sides. Spray with cooking spray, set aside.
• Place the butter and granulated sugar in the body of a stand mixer using the paddle attachment, and cream together for 3 minutes until light and fluffy.
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• Add the flour and sea salt and stir until combined with no dry spots.
• Place the dough in the prepared baking dish.
• Bake for 23-28 minutes, until light golden brown along edges, center of crust appears dry, and a toothpick inserted in the center comes out clean.
• Let it cool completely.
• To prepare the filling: Place the butter, brown sugar, condensed milk, and corn syrup in a medium saucepan. Place over medium-low heat, stirring constantly, and bring to a simmer and bring to a simmer. Simmer for 5 minutes, stirring constantly so nothing on the bottom is burning – if it looks like it’s starting to boil more quickly, raise the heat for a few seconds while continuing to stir, then put it back on the heat. minutes, remove it from the heat and continue to stir for 4 minutes until it cools down a bit. Pour evenly over crust. Put it in the freezer for two hours.
• Add the chopped chocolate and butter in a microwave-safe bowl. Microwave at 15-second intervals, stirring, until smooth. Spread the chocolate over the caramel layer. Placing it in the fridge for 2 h to set.
• Use the parchment paper to help lift the bars from the baking dish. Cut into squares and sprinkle with sea salt if using, serve immediately and Enjoy!

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