These are named such because they taste like a million bucks!
Buttery shortbread, covered with gooey caramel and topped with chocolate ganache.
This cookie bar is the recipe that Twix candy bars are based on so… think of these as a really high-end Twix bar.
Start by whipping the softened butter until creamy. It just takes a minute or two.
Beat in the sugars, and then add the egg.
Mix the salt with the flour and add into creamed mixture in three sections, beating after each. Just mix until flour is incorporated. DON’T OVERMIX!
**The dough will be crumbly.
Press dough into a 9×13″ pan lined with a large piece of parchment paper sticking up the sides.
Throw it in the fridge for 30 minutes to cool.
Fifteen minutes before the shortbread crust is finished cooling, begin the caramel.
*It will take a good 12-15 minutes for the caramel to reach “soft ball” stage. The caramel will turn a richer color and pull away from the side of the pan a little as you stir.
*It may be tempting to turn the heat to high, but it will burn! Keep it at medium heat until it boils and then turn to low and simmer and stir.
*You can test for “soft ball” stage by dripping a couple of drops of the caramel into cold water. Move it around with your fingers to help it cool and see if it will form into a ball and keep it’s shape.
Pour the caramel over the cooled crust and spread with the back of a spoon.
Place in the refrigerator to cool while preparing the chocolate ganache.
For the ganache, measure 2 cups of chopped up chocolate (or chocolate chips) in a small bowl. Heat the cream and pour it over the chocolate.
Cover it with a plate for a bit so the chocolate will melt. Stir until chocolate is melted. If necessary, microwave in 20 second segments, stirring until melted.
Pour over the caramel and spread with a spoon.
Chill in the refrigerator for an hour. Lift the bars out of the pan by lifting the parchment paper.
Cut into rectangular bars about 1×3″ inches. Best served cold.
Store covered in refrigerator for up to 2 weeks.
- 1 cup butter, softened
- ½ cup brown sugar
- 1/4 cup white sugar
- 1 large egg yolk
- 1 tsp vanilla
- ½ tsp salt
- 2¼ cups flour
- 2 cans sweetened condensed milk
- ¾ cup butter *1 1/2 cubes
- 1 cup brown sugar
- ⅓ cup light corn syrup
- 1 tsp vanilla
- ¼ tsp salt
- 2 cups chocolate *good chocolate bar or good quality chocolate chips
- ½ cup heavy cream
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- Line a 8×13” baking dish with a large piece of parchment paper so that it sticks up a couple of inches up the sides of the pan.
- Using a mixer or hand mixer, whip the softened butter until light and creamy, about 2 minutes.
- Add both sugars and beat for about 30 seconds.
- Add egg yolk and vanilla and beat until mixed.
- Mix the salt with the flour.Add flour in three sections, beating each time until just mixed. The dough will be crumbly. *DON’T OVERMIX.
- Press into parchment-lined pan with fingers.
- Bake for 22-25 minutes until the crust is just starting to brown around the edges.
- Place in refrigerator to cool for 30 minutes.
- In medium saucepan, combine sweetened condensed milk, butter, brown sugar and corn syrup. Stir and heat over medium heat until it comes to a boil.
- Turn to low heat. Simmer and stir for 12-15 minutes until carmel thickens and darkens a little. The carmel will begin to pull away from the side of the pan while you stir.*You can test it for “soft ball” stage by dripping a couple of drops into cold water. Move it around with your fingers and see if it will form into a ball.
- Remove from heat and add vanilla and salt. Pour over the cooled crust and spread with the back of a spoon.
- Place in refrigerator while making the chocolate ganache.
- Measure chopped up chocolate bar (or chocolate chips) into a bowl.
- Measure heavy cream into a small bowl and microwave for 30 seconds.
- Pour heated cream over the chocolate. Cover with a plate for 1 minute.
- Remove plate and stir chocolate for at least a minute. If the chocolate isn’t completely smooth, microwave for 20 seconds. Stir until smooth.
- Pour chocolate over the carmel. Spread with a spoon.
- Let cool for 30 minutes and sprinkle with coarse salt if desired.
- Chill in refrigerator for an hour.Lift bars from the pan with the parchment. Cut into rectangles, about 1×3”.
- Store covered in refrigerator for up to 2 weeks.