Side Pannel
Multi-Millionaire Bars
Multi-Millionaire Bars
- Recipe Submitted by maryjosh on 04/26/2019
Ingredients List
- FOR THE SHORTBREAD COOKIE LAYER
- 1-1/2 cup (192g | 6.8oz) unbleached all-purpose flour
- 1/4 cup (28g | 1oz) corn starch
- 1/3 cup (65g | 2.3oz) granulated sugar
- 1 cup (240g | 8.5oz) butter, softened
- FOR THE CHEWY CARAMEL LAYER
- 1 can (300ml | 14oz) sweetened condensed milk
- 3/4 cup (150g | 5.3oz) packed light brown sugar
- 3/4 cup (180g | 6oz) butter, cubed
- 1/2 cup (120ml) heavy cream
- 1/2 cup (120ml) dark corn syrup
- 1 tsp salt (I use Himalayan salt)
- FOR THE CHOCOLATE TOPPING
- 1-1/2 cup (270g | 9.5oz) semi-sweet chocolate chips
- 2 tbsp butter, softened
- 2-3 tbsp toffee bits (optional)
Directions
MAKE THE SHORTBREAD COOKIE LAYER
Grease and line a 9"x 9" baking pan with parchment paper, leaving a bit of an overhang on either side for easy removal of the bars.
Preheat your oven to 350°F
In a medium bowl, combine the flour, cornstarch and sugar and mix with a whisk until fully combined. Add the softened butter and mix well with a rubber spatula or wooden spoon until just combined.
Spread this cookie batter evenly onto the bottom of the prepared baking pan and bake for 15 minutes, or until the edges just barely start to turn brown. Remove from the oven and set aside.
MAKE THE CHEWY CARAMEL LAYER
While the shortbread cookie base is in the oven, combine all the ingredients in a medium saucepan and place it over medium heat. Bring to a boil, lower the heat to medium-low and continue to boil, stirring constantly, for 8 to 10 minutes or until the caramel takes a beautiful amber color and starts to thicken.
Remove from heat, continue stirring for 3 full minutes and then pour over the reserved crust. Refrigerate until set, about an hour.
MAKE THE CHOCOLATE TOPPING
Place the chocolate and butter in a microwave-safe bowl. Heat for 1 minute, allow to rest for 1 minute and then stir for 1 full minute. If there are still lumps of unmelted chocolate left after that, repeat the process as many times as necessary, but for no more than 20 seconds at a time. The chocolate should be completely melted but should barely feel warm to the touch.
Pour the melted chocolate over the caramel layer and spread evenly to cover completely.
Sprinkle toffee bits over melted chocolate, if using.
Place the bars in the refrigerator until completely chilled, at least 3 hours but preferably overnight. Lift the bars out of the pan by pulling gently on the parchment paper; cut into squares and enjoy!
These bars are quite rich, so you might want to keep those squares on the small side!
Keep airtight, refrigerated or in a cool dry place, for up to a week.
Grease and line a 9"x 9" baking pan with parchment paper, leaving a bit of an overhang on either side for easy removal of the bars.
Preheat your oven to 350°F
In a medium bowl, combine the flour, cornstarch and sugar and mix with a whisk until fully combined. Add the softened butter and mix well with a rubber spatula or wooden spoon until just combined.
Spread this cookie batter evenly onto the bottom of the prepared baking pan and bake for 15 minutes, or until the edges just barely start to turn brown. Remove from the oven and set aside.
MAKE THE CHEWY CARAMEL LAYER
While the shortbread cookie base is in the oven, combine all the ingredients in a medium saucepan and place it over medium heat. Bring to a boil, lower the heat to medium-low and continue to boil, stirring constantly, for 8 to 10 minutes or until the caramel takes a beautiful amber color and starts to thicken.
Remove from heat, continue stirring for 3 full minutes and then pour over the reserved crust. Refrigerate until set, about an hour.
MAKE THE CHOCOLATE TOPPING
Place the chocolate and butter in a microwave-safe bowl. Heat for 1 minute, allow to rest for 1 minute and then stir for 1 full minute. If there are still lumps of unmelted chocolate left after that, repeat the process as many times as necessary, but for no more than 20 seconds at a time. The chocolate should be completely melted but should barely feel warm to the touch.
Pour the melted chocolate over the caramel layer and spread evenly to cover completely.
Sprinkle toffee bits over melted chocolate, if using.
Place the bars in the refrigerator until completely chilled, at least 3 hours but preferably overnight. Lift the bars out of the pan by pulling gently on the parchment paper; cut into squares and enjoy!
These bars are quite rich, so you might want to keep those squares on the small side!
Keep airtight, refrigerated or in a cool dry place, for up to a week.
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