Friday, February 11, 2011
1:23 PM | Posted by Brandy K | | Edit Post
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!
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
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
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...
Labels: Brownies and Bars
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