Myles Peake

Myles Peake

(he·him·his)

Red Deer, Alberta

Holiday Recipe: Millionaire Short Bread Bars

In keeping with the theme of what we do for a living, here is a recipe for a dessert! 

Ingredients

For the Shortbread Base

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • Pinch of salt


For the Caramel Layer

  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup corn syrup
  • 1 tsp vanilla extract

For the Chocolate Topping

  • 8 oz semi-sweet chocolate, chopped
  • 1 tbsp unsalted butter

Directions

  1. Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually add in the flour and salt, and mix until a crumbly dough forms.
  3. Press the shortbread dough evenly into the bottom of the prepared baking pan. Bake in the preheated oven for about 20-25 minutes, or until lightly golden brown. Remove from oven and let cool.
  4. In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, and corn syrup. Stir constantly until the mixture thickens and turns a caramel color, about 10-15 minutes.
  5. Remove the caramel from heat and stir in the vanilla extract. Pour the caramel over the cooled shortbread base and spread it out evenly. Allow to cool and set.
  6. In a microwave-safe bowl, melt the chopped chocolate and 1 tablespoon of butter in 30-second increments, stirring in between, until smooth and melted. Pour the melted chocolate over the set caramel layer and spread evenly.
  7. Refrigerate the Millionaire Bars for at least 2 hours, or until the chocolate is set. Once set, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or bars and serve.