Millionaire Bars Recipe
This recipe produces classic Millionaire Bars - delicious cookie wedges with a shortbread cookie base, a layer of creamy caramel and topped with a rich chocolate ganache.
Equipment
- 1 Cake or Tart Pan 9" or 10" round
- 1 Heavy-bottomed saucepan
Ingredients
Shortbread Crust
- 1 cup all-purpose flour (120 grams)
- ¼ cup Light Brown Sugar (53 grams)
- 1 tablespoon Cornstarch
- 4 ounces Unsalted Butter, cold and cut into ¼" cubes 113 grams / 1 stick
- ½ teaspoon Pure Vanilla Extract
- 1 large Egg Yolk
Carmel Layer
- 1 14-ounce can Sweetened Condensed Milk
- ½ cup Light Brown Sugar (106 grams)
- 3 ounces Unsalted Butter 84 grams / 6 tablespoons
- 2 tablespoons Corn Syrup (light or dark)
- ½ teaspoon Sea Salt (finely ground)
Chocolate Layer
- 226 Grams Bittersweet Chocolate, finely chopped (8 ounces)
- 3 fluid ounces Heavy Cream
- 1 teaspoon Sea Salt, coarsely ground
Instructions
- Preheat oven to 350° F
Shortbread Crust
- Prepare a 9" cake pan or tart pan by spraying generously with non-stick spray. Cut a 9" circle of parchment paper and place in bottom of pan.
- Combine flour, cornstarch, brown sugar and salt in a large bowl.
- Add the cold butter cubes. Work the butter into the flour by squeezing between your fingers, Continue to work the butter and flour until no large chunks remain and the mixture looks mealy.
- Add the egg yolk and vanilla extract. Stir until the mixture is moistened and holds together when squeezed.
- Pour the dough into the prepared pan. Press evenly into the bottom of the pan. Using a fork, poke 10 - 15 holes in the dough.
- Bake for 18 - 20 minutes. Allow to cool before proceeding with the caramel layer.
Caramel Layer
- Place brown sugar, corn syrup, salt, butter and sweetened condensed milk in a medium saucepan. Whisk until well combined. Place the pan over medium heat and continue to whisk until the mixture begins boiling.
- Insert a candy thermometer and heat until the mixture reaches 225° (approximately 5 minutes) , whisking constantly to ensure the bottom does not burn.
- Remove the pan from the heat once the mixture reaches 225°. Immediately pour the caramel over the shortbread base. Allow to cool for 30 minutes.
Chocolate Layer
- Soften chocolate in the microwave: place in a bowl and heat on 50% microwave power for 30 second bursts, stirring between each heating. Chocolate will be partially melted.
- Heat heavy cream until it just starts to boil. Pour over the softened chocolate. Allow to rest for 3 - 4 minutes then stir until smooth. If all the chocolate does not melt, place back in microwave for another 30 seconds on 50% power.
- Once the chocolate/cream mixture is smooth, pour over the caramel layer and spread evenly. Sprinkle coarsely ground sea salt over the chocolate. Place the pan in the refrigerator until set (approximately 1 hour)
- Cut into wedges using a knife run under hot water (this will create a smoother cut through the chocolate and caramel).
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