One layer shortbread, one layer caramel (similar to dulce de leche) and one thin chocolate layer make up these little bites. These bars are SWEET. The sort of sweet you can’t take so much of. They are very good but one bite is enough, which might as well be a good thing during the Holidays.
I don’t think I’ve ever run into as many problems with such a simple recipe. The recipe called to make the shortbread in a food processor, but my kitchen equipment is so basic I don’t own one. Using the same ingredients, I made it following a basic cookie preparation. It turned out pretty good. The caramel layer was the hardest. You really have to be attentive at all time. I got districted for a minute or two and the evaporated milk burned, turning the mixture very lumpy. The taste was not affected but strain the caramel. The chocolate layer is pretty straightforward. The other problem came when it was time to cut the bars. I’ve never been good at making a clean cut, my brownies are always crooked. I just gave up and made do wit what I had. With these tips and a steady hand, I don’t think you should run into any more problems.
Millionaire’s bars – Caramel shortbread covered in chocolate
Adapted from : Food Network (Claire Robinson)
- 2 sticks butter, cut into small pieces, plus more for preparing pans
- 2 cups all-purpose flour, plus more for preparing pans
- 2/3 cup sugar
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees F.
- Butter a 8x12 baking dish and coat with flour, tapping off excess. Sift the flour with the salt in a bowl, set aside. In a large bowl, beat the butter and sugar. Incorporate the flour mixture. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
- 2 (14-ounce) cans sweetened condensed milk
- 2 tablespoons butter
- In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature. (Do not let it burn. I repeat, DO NOT LET IT BURN. I forgot about the caramel after a while to come back to a pan full of brown specks. As I didn’t have anymore condensed milk and it was -30°C outside with the wind chill, I made do with it by straining it, but it still wasn’t as good as it should have been.)
- 12 onces (3/4 lb) semi-sweet chocolate
- In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer.
- Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard.
- Cut into 2-inch squares (keep a tall vase of hot water next to you to clean your knife in between cuts) and enjoy, or store in an airtight container, at room