Millionaire Bars Dessert

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               Millionaire Bars Instructions



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Ingredients

Shortbread Layer

  • Cooking spray
  • 1 1/2 cups (200 g) all‑purpose flour
  • 2 sticks (8 oz) unsalted butter, chilled
  • 1 cup (114 g) powdered sugar
  • 1/2 teaspoon kosher salt

Caramel Layer

Chocolate Topping

Method

1. Prepare the Pan

  1. Preheat the oven to 350°F (175°C).
  2. Line an 8×8‑inch baking dish with parchment paper, leaving an overhang for easy removal.
  3. Lightly coat the parchment and sides of the pan with cooking spray.

2. Make the Shortbread

  1. In a food processor, combine the flour, chilled butter, powdered sugar, and salt.
    • Pulse until the mixture resembles moist, sandy crumbs.
      Alternatively, cut the butter into the dry ingredients using a pastry blender.
  2. Transfer the mixture to the prepared pan and press firmly into an even, compact layer.
  3. Bake for 20–30 minutes, or until the surface looks slightly glossy and lightly golden.
  4. Allow the shortbread to cool completely—either on the counter for at least 30 minutes or in the refrigerator.

3. Prepare the Caramel Layer

  1. In a medium saucepan over medium‑low heat, combine the sweetened condensed milk, corn syrup, and butter.
  2. Cook while whisking constantly until the mixture reaches 220–225°F on an instant‑read thermometer.
    • The caramel should be smooth, thickened, and pale golden.
    • This process takes about 15 minutes.
  3. Remove from heat and stir in the vanilla extract.
  4. Immediately pour the caramel over the cooled shortbread and spread evenly with a rubber or offset spatula.
  5. Refrigerate until the caramel is fully set, about 30 minutes.

4. Add the Chocolate Topping

  1. Melt the chopped chocolate using a double boiler or in the microwave in 20‑second intervals, stirring between each burst.
  2. Pour the melted chocolate over the chilled caramel layer and smooth the surface with an offset spatula.
  3. Sprinkle lightly with flaky sea salt.
  4. Refrigerate again until the chocolate is firm, at least 30 minutes.

5. Slice and Serve

  1. Lift the bars out of the pan using the parchment overhang.
  2. Use a large, sharp knife to cut into clean squares or bars, wiping the blade between cuts for the neatest edges.
  3. Serve chilled or at room temperature.




                                         

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