Millionaire Bars
I love these bars. They are like the adult version of Twix bars. A thick layer of buttery shortbread, a thick layer of homemade caramel, and a thick layer of double chocolate. I may be unable to indulge in these bars due to new found allergies, but they are still made for family events from time to time and always well received.
Ingredients:
Shortbread Layer-
1/2 cup white sugar
2 Tbsp light brown sugar
2 1/4 cups flour
1 cup unsalted butter
pinch of salt
Caramel Layer-
1/2 cup unsalted butter, cubed
1/2 cup light brown sugar
1 (14 oz. can) sweetened condensed milk
1 tsp vanilla extract
Chocolate Layer-
2 cups chocolate chips
1/2 cup white chocolate chips
Instructions:
Preheat oven to 325 degrees.
Line a 9”X 13” baking sheet with parchment paper and spray with non-stick cooking spray.
In a small mixing bowl, add the dry ingredients to the bowl. Melt the butter and add to the dry ingredients. Mix ingredients until crumbly dough is formed. Press the dough into the prepared pan and prick with a fork. (The pricking is required to help the shortbread not rise up when baking)
Place dough in oven and cook for 25 minutes or until top and edges are golden brown.
Remove from oven and let cool completely.
In a saucepan, heat the butter, brown sugar, and condensed milk on low heat. Allow the mixture to come to a simmer and stir constantly.
As you continue to stir, the mixture will thicken and darken in color. This takes about 20 minutes. Pace yourself, your arm will tire.
Remove from heat and stir in the vanilla.
Pour the caramel into the completely cooled crust.
Set this aside, and allow to cool completely.
for the chocolate topping, make sure to slowly heat your chocolates in two separate bowls. Once you have melted chocolate- and your filling/crust is completely cooled, drop spoonfuls of each chocolate onto the filling. Using a knife, drag lines in the melted chocolate to create a marbling effect.
Let the bars sit in the fridge until the chocolate firms, about 30 minutes.
Before cutting and serving, remove from the fridge and allow them to come to room temperature. This will keep the chocolate layer from cracking.
