Millionaire Bars
buttery shortbread and gooey caramel all topped off with chocolate! Magic! @mostdeliciouslife.com
Ingredients
Shorbread Crust
- 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
Caramel Layer
- 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
Chocolate Topping
- 2 cups chocolate *good chocolate bar or good quality chocolate chips
- ½ cup heavy cream
- 1 tsp vanilla
Instructions
Shortbread Crust
- Preheat oven to 350 degrees.
- Line a 8x13” 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.
Caramel Layer
- 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.
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 1x3”.
- Store covered in refrigerator for up to 2 weeks.