Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Friends Through the Years
Millionaire Bars
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- Level: Intermediate
- Total: 2 hr 45 min (includes cooling and setting times)
- Active: 45 min
- Yield: 20 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 306
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 3 g
- Cholesterol
- 36 mg
- Sodium
- 79 mg
These bars taste just like a homemade candy bar. They’re addictive and so delicious! They can be made in advance, cut into bars and stored in the fridge for up to 10 days—but they’ll be gone before you know it!
- Level: Intermediate
- Total: 2 hr 45 min (includes cooling and setting times)
- Active: 45 min
- Yield: 20 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 306
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 3 g
- Cholesterol
- 36 mg
- Sodium
- 79 mg
Ingredients
Shortbread Crust:
Caramel Layer:
Chocolate Layer:
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Directions
- Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with the nonstick cooking spray and line with a piece of parchment paper that hangs over the edges of the pan by about 2 inches. This will help you easily remove the bars after they are set.
- For the crust: Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until evenly incorporated, light and fluffy, 2 to 3 minutes. Turn off the mixer and add the flour and salt. Beat on low speed, then gradually increase the speed until the mixture resembles wet sand and doesn't hold together in the bowl. Turn the shortbread mixture into the prepared baking pan and use clean hands to firmly press the crust into an even layer; once firmly pressed it will hold together. Bake until the edges are golden, 30 to 35 minutes. Place the baking pan on a wire rack to cool completely before continuing.
- For the caramel layer: Add the sweetened condensed milk, butter, brown sugar and corn syrup to a medium saucepan. Cook over medium heat, stirring constantly with a silicone spatula, until the butter melts. Continue stirring until the mixture becomes a rich caramel color and slightly pulls away from the edges of the pan, 10 to 15 minutes. Be sure to keep an eye on the caramel and continue stirring to prevent sticking and uneven cooking. Turn off the heat, then stir in the vanilla and salt. Immediately pour the caramel onto the cooled crust. Use an offset spatula to spread the caramel evenly over the crust and let cool in the refrigerator until set, 30 minutes to 1 hour.
- Once the caramel is set, make the chocolate layer.
- For the chocolate layer: Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally with a silicone spatula until melted, about 5 minutes.
- Pour the chocolate over the set caramel and use an offset spatula to smooth it into an even layer. Refrigerate for exactly 30 minutes (see Cook’s Note).
- Remove from the fridge and use an offset spatula to loosen the non-parchment sides of the pan. Carefully remove to a cutting board and cut into 20 bars. The bars can be stored in an airtight container in the refrigerator for up to 10 days or at room temperature for up to 5 days.
Cook’s Note
Do not let the bars cool for more than 30 minutes before cutting to avoid cracking the chocolate layer. The chocolate will be just set after 30 minutes and still easy to slice through.
