Recipe courtesy of Molly Yeh
Recipe courtesy of Molly Yeh
Show:
Girl Meets Farm
Miso Millionaire Bars
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- Level: Easy
- Total: 2 hr 10 min (includes setting and chilling time)
- Active: 25 min
- Yield: one 8-inch square pan
“Bars” are a very important section in any church cookbook and at any potluck around Minnesota. Any dessert baked in a pan and cut into a square or rectangle is classified as a bar and they’re great for easy transportation and feeding large crowds. Molly loves them because they’re versatile, often soft and gooey, and so geometrically pleasing to cut. With these bars, she’s upping the umami ante and combining miso into the caramel layer for a sweet and salty hit that’s out of this world.
- Level: Easy
- Total: 2 hr 10 min (includes setting and chilling time)
- Active: 25 min
- Yield: one 8-inch square pan
Ingredients
Crust:
Caramel:
Chocolate:
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Directions
- Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan and line with enough parchment paper to allow for 1-inch wings on opposite sides.
- In a food processor, combine the flour, sugar, salt, butter, and vanilla. Pulse to form a shaggy dough. Once the dough is combined, press into your prepared pan and bake for 20 minutes or until golden brown. Let cool.
- Once the crust is cool, add the caramels and miso to the bowl of a double boiler and stir until melted and smooth. Pour over the crust and refrigerate until set.
- Place the chocolate and heavy cream in a second bowl and place over the simmering water and stir until completely melted and fully combined. Pour over the set caramel layer and sprinkle flaky salt on top and place back in the fridge for 30 minutes until the chocolate is firm. Slice into bars and enjoy!
