Friday, February 11, 2011

Millionaire Bars

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Meet Mr. Millionaire Bar.  I had a very pleasant date with him after lunch today. 
(Just kidding, hubs - love ya!)

Seriously though...I made these bars yesterday for a teacher appreciation event.  I saved a few and proceeded to EAT.  THEM.  ALL!  Help!  They are really good.  A base of buttery shortbread, topped with a layer of caramel and then...then...3 different kinds of chocolate all swirled together.  Mercy!   Decadent, that is the only word I can think of to adequately describe them.  Here is the recipe.  You do have to dirty up a few dishes, but on the bright side--you don't need a mixer.  Enjoy folks!

Millionaire Bars
Source:  Marcy Goldman in The New Best of Better Baking

Butter Cookie Base:
1/2 cup white sugar
2 Tbsp light brown sugar
tiny pinch of salt
2 1/4 cups flour
1 cup unsalted butter

Millionaire Filling:
1/2 cup unsalted butter, cut into chunks
1/2 cup light brown sugar
1 (14 oz.) can sweetened condensed milk
1 tsp pure vanilla

Millionaire Topping:
1 cup semisweet or bittersweet chocolate, chopped
1 cup milk chocolate, chopped
1/2 cup white chocolate chips or coarsely chopped white chocolate

Preheat the oven to 325.  Line a 9 x 13" baking pan with foil or parchment paper & spray with non-stick cooking spray.

For the cookie base:  In a food processor, process both sugars and the salt together to make a fine mixture.  Add the flour and blend briefly.  Then add the butter and pulse to make a coarse or sandy mixture; continue to blend until the mixture just starts to hold together into a dough.  Press the dough into the prepared pan.  Prick the dough with a fork all over and bake for 25 minutes, until lightly browned.  Cool until needed.

Meanwhile, for the Millionaire Filling, in a heavy saucepan, heat the butter, brown sugar and condensed milk over low heat.  Allow the mixture to barely simmer, stirring constantly, until it is thickened and has turned a medium caramel color.*  Remove from the heat and stir in the vanilla.  Pour the filling over the cookie base and spread evenly.  Allow it to cool completely-it can be refrigerated for up to an hour.

To make the Millionaire topping, heat the 3 different chocolates separately (in small bowls in the microwave is fine).  Drop spoonfuls of each chocolate on the caramel topping and, using a sharp knife, wiggle lines and threads of melted chocolate all over the top to marbleize.  Let set in the refrigerator to firm up.  Cut into bars. (Let them stand at room temp for 20-30 minutes before you cut them.  The chocolate layer will crack if you cut them when they are cold.)

*This took me about 20 minutes to get the right color & consistency.  Just keep stirring, just keep stirring...



Angie said...

okay, first, how are you so thin? Second, what does lining with foil or parchment paper do. Is it just to help clean up or is there a purpose I don't know about?!
gotta run, off to get unsalted butter for my bars!

Brandy K said...

Hey Angie! :) Thin?! Moi?! Ha!
Lining your pan with foil or parchment will indeed help with clean up, but it also allows you to lift the entire contents of the pan out. You can then peel off the foil and cut the bars into lovely little squares with a long, sharp knife. Hard to do it nicely with the bars in the pan, not impossible, but lining the pan really helps with that. Hope that helps.

Angie said...

That makes perfect sense! Thank you. I will be making these tomorrow; I can't wait!

Marie @ Chocolate & Wine said...

I made these tonight to take to a grad school thing tomorrow night. They are INCREDIBLE. Like I want to eat them and not stop incredible!! I'm going to have to take them all to the party tomorrow night just to get them out of my house!! Love your blog =)

xo Marie
Chocolate & Wine

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