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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.