We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Ree Drummond
Quick Millionaire Shortbread
Getting reviews...
- Level: Easy
- Total: 2 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 30 squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 246
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 83 mg
- Level: Easy
- Total: 2 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 30 squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 246
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 28 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 83 mg
Ingredients
Directions
- Line a baking sheet with foil and coat with an even layer of coconut cooking spray. Lay the graham crackers out on the baking sheet in a single layer. Set aside.
- Add the chopped semisweet chocolate to a heatsafe mixing bowl set over a pan of simmering water. Add the coconut oil to the bowl with the chocolate and allow it to melt. Heat, stirring, until smooth, 2 to 3 minutes. Leave the mixture in the pan, over the water, until ready to use.
- In a separate bowl, add the chopped chocolate candies and candy bars and mix to combine.
- Spoon the dulce de leche into a microwave-safe bowl and microwave in 15-second increments, stirring in between to make sure it doesn't burn, until slightly softened and more spreadable. The time needed will vary on your microwave--roughly 30 to 90 seconds.
- Scoop the warm dulce de leche onto the graham cracker base and spread it nearly to the edges using an offset spatula.
- Give the melted chocolate and coconut oil mixture a quick stir and pour it over the dulce de leche, spreading it evenly with a clean offset spatula. Working quickly, sprinkle the candies over the top of the dulce de leche.
- Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature.
