Millionaire Bars

Updated at: Thu, 17 Aug 2023 03:35:57 GMT

Step 1

Preheat oven to 350 degrees.

Step 2

Line a 8x13” baking dish with a large piece of parchment paper so that it sticks up a couple of inches up the sides of the pan.

Step 3

Using a mixer or hand mixer, whip the softened butter until light and creamy, about 2 minutes.

Step 4

Add both sugars and beat for about 30 seconds.

Step 5

Add egg yolk and vanilla and beat until mixed.

Step 6

Mix the salt with the flour.Add flour in three sections, beating each time until just mixed. The dough will be crumbly. *DON’T OVERMIX.

Step 7

Press into parchment-lined pan with fingers.

Step 8

Bake for 22-25 minutes until the crust is just starting to brown around the edges.

Step 9

Place in refrigerator to cool for 39 minutes.

Step 10

In medium saucepan, combine sweetened condensed milk, butter, brown sugar and corn syrup. Stir and heat over medium heat until it comes to a boil.

Step 11

Turn to low heat. Simmer and stir for 12-15 minutes until carmel thickens and darkens a little. The carmel will begin to pull away from the side of the pan while you stir.*You can test it for “soft ball” stage by dripping a couple of drops into cold water. Move it around with your fingers and see if it will form into a ball.

Step 12

Remove from heat and add vanilla and salt. Pour over the cooled crust and spread with the back of a spoon.

Step 13

Place in refrigerator while making the chocolate ganache.

Step 14

Measure chopped up chocolate bar (or chocolate chips) into a bowl.

Step 15

Measure heavy cream into a small bowl and microwave for 30 seconds.

Step 16

Pour heated cream over the chocolate. Cover with a plate for 1 minute.

Step 17

Remove plate and stir chocolate for at least a minute. If the chocolate isn’t completely smooth, microwave for 20 seconds. Stir until smooth.

Step 18

Pour chocolate over the carmel. Spread with a spoon.

Step 19

Let cool for 30 minutes and sprinkle with coarse salt if desired.

Step 20

Chill in refrigerator for an hour.Lift bars from the pan with the parchment. Cut into rectangles, about 1x3”.

Step 21

Store covered in refrigerator for up to 2 weeks.

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