Millionaire Bars

These cookies as SO RICH that they are called Millionaire Bars. They also contain somewhere between a million to a billion calories! After seeing these bars on Food Network’s The Kitchen, I knew I had to try them despite all the calories and sugar! I did cut down on a bit of sugar as reflected in the recipe that follows. Also added a few cautions concerning the cooking of the caramel as it can be a bit tricky. We cut them into small squares due to their richness. These are so good but definitely a “not too often” sweet treat.

Three distinct layers of goodness!

Millionaire Bars     Makes an 8x8-inch pan

Crust:

1 1/2 sticks (12 tablespoons) butter, melted

1/4 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon kosher salt

Caramel Layer:

1 stick (8 tablespoons) butter

1/4 cup lightly packed light brown sugar

1 tablespoon light corn syrup

1/2 teaspoon kosher salt

1 (14-ounce)can sweetened condensed milk

1/2 teaspoon vanilla extract

Chocolate Ganache Layer:

1 1/2 cups dark chocolate chips

1/3 cup heavy cream

1 tablespoon light corn syrup

1. Crust: Preheat the oven to 325° F. Line an 8-by-8 baking pan with parchment that hangs slightly over the edges and set aside.
2. In a medium microwave-safe bowl, melt the butter. Add granulated sugar and vanilla. Add the flour and kosher salt and stir just until combined, being careful not to overmix.
   
3. Press the dough firmly and evenly into the prepared baking dish. 
4. Bake until the edges are just slightly golden brown, 25 to 30 minutes. Set aside to completely cool as you make the caramel layer. 
5. Caramel Layer: In order to avoid a split sauce it is essential that the mixture is stirred/whisked constantly (I used a whisk). If the caramel does start to separate, remove from heat and whisk vigorously. Avoid a too small pan—the recipe specifies a medium pan and you need that surface area to create the caramel. Finally, watch closely and reduce the heat as necessary to prevent the bottom from burning.  Combine the butter, brown sugar, corn syrup, kosher salt and condensed milk in a medium saucepan. Heat over medium heat, stirring constantly, until the color changes from pale to golden (much like butterscotch). This will take about  15 to 20 minutes. Watch closely and reduce the heat as necessary to prevent the bottom from burning.

   

   Combined ingredients at the beginning of the caramelization process. 

   
   
6. Once a caramel color is achieved, add the vanilla and stir to incorporate. 
   
   
   
   
   
   
7. Immediately pour the caramel mixture over the cooled shortbread crust and spread evenly. Set aside to cool while you prepare the chocolate layer.
8. Chocolate Ganache Layer: Place the chocolate chips into a medium bowl. 
9. In a small saucepan, heat the heavy cream to just simmering. Immediately pour the warm heavy cream over the chocolate chips. Allow to sit for 3 minutes, then gently whisk to form a homogenous mixture. 
10. Stir in the corn syrup until incorporated.
11. Pour the chocolate ganache over the cooled caramel and spread evenly. 
12. Refrigerate until set, about 30 minutes.
13. Cut into small squares or bars. 
    
    
    

Recipe without photos . . . Millionaire Bars     Makes an 8x8-inch pan

Crust:

1 1/2 sticks (12 tablespoons) butter, melted

1/4 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon kosher salt

Caramel Layer:

1 stick (8 tablespoons) butter

1/4 cup lightly packed light brown sugar

1 tablespoon light corn syrup

1/2 teaspoon kosher salt

1 (14-ounce)can sweetened condensed milk

1/2 teaspoon vanilla extract

Chocolate Ganache Layer:

1 1/2 cups dark chocolate chips

1/3 cup heavy cream

1 tablespoon light corn syrup

1. Crust: Preheat the oven to 325° F. Line an 8-by-8 baking pan with parchment that hangs slightly over the edges and set aside.
2. In a medium microwave-safe bowl, melt the butter. Add granulated sugar and vanilla. Add the flour and kosher salt and stir just until combined, being careful not to overmix.
3. Press the dough firmly and evenly into the prepared baking dish. 
4. Bake until the edges are just slightly golden brown, 25 to 30 minutes. Set aside to completely cool as you make the caramel layer. 
5. Caramel Layer: In order to avoid a split sauce it is essential that the mixture is stirred/whisked constantly (I used a whisk). If the caramel does start to separate, remove from heat and whisk vigorously. Avoid a too small pan—the recipe specifies a medium pan and you need that surface area to create the caramel. Finally, watch closely and reduce the heat as necessary to prevent the bottom from burning.  Combine the butter, brown sugar, corn syrup, kosher salt and condensed milk in a medium saucepan. Heat over medium heat, stirring constantly, until the color changes from pale to golden (much like butterscotch). This will take about  15 to 20 minutes. Watch closely and reduce the heat as necessary to prevent the bottom from burning.
6. Once a caramel color is achieved, add the vanilla and stir to incorporate. 
7. Immediately pour the caramel mixture over the cooled shortbread crust and spread evenly. Set aside to cool while you prepare the chocolate layer.
8. Chocolate Ganache Layer: Place the chocolate chips into a medium bowl. 
9. In a small saucepan, heat the heavy cream to just simmering. Immediately pour the warm heavy cream over the chocolate chips. Allow to sit for 3 minutes, then gently whisk to form a homogenous mixture. 
10. Stir in the corn syrup until incorporated.
11. Pour the chocolate ganache over the cooled caramel and spread evenly. 
12. Refrigerate until set, about 30 minutes.
13. Cut into small squares or bars.