Millionaire Bars

Rich caramel shortbread bars covered in chocolate ganache, these millionaire bars won’t last long. They are impossible to resist. Similar to a Twix bar, but not fully covered. Flaky sea salt sprinkled on top really brings them to life!

Shortbread

• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 egg yolk
• 1 1/2 tsp. vanilla extract
• 1 tsp. salt
• 2 cups all-purpose flour

Caramel

• 1 (14 oz) can condensed milk
• 1/2 cup unsalted butter, cubed
• 1 cup packed brown sugar
• 1/4 cup corn syrup
• 1 tsp. vanilla extract
• 1/2 tsp. salt

Chocolate Ganache

• 1 1/2 cup dark chocolate chips
• 1/3 cup heavy cream

Directions

Preheat the oven to 350 degrees and line a 9×9 inch pan with parchment paper, enough to hang over the sides, set aside.

Starting with the shortbread, in a large mixing bowl with a paddle attachment, mix together the butter and sugar until light and fluffy. Scraping down the sides with a rubber spatula. Add in the egg yolk, vanilla extract, and salt and continue to mix until just combined. Then gradually add in the flour. Continue to mix on low until all of the dough forms.

Press the shortbread into the bottom of the prepared pan. Place in the oven to bake for about 20-25 minutes, until the edges are golden.

While the shortbread is baking make the caramel. In a medium saucepan, add the condensed milk, butter, brown sugar, corn syrup. Use a candy thermometer if you have on. Place on medium low heat and gently whisk until the caramel starts to come together. Continue to cook and whisk together until the temperature reaches 225 degrees. The caramel will thicken and turn golden and start to pull away from the sides. Once the caramel reaches that point remove from the heat and add in the vanilla and salt, then immediately pour onto the shortbread. Place in the fridge to cool for about 15 minutes.

While the caramel is chilling, make the chocolate ganache. In a medium bowl either over a double boiler or in the microwave, combine the chocolate chips and heavy cream. In the microwave melt the chocolate at 30 second intervals until completely melted. Stirring between each one. Pour over the cooled caramel, and place back into the fridge for the chocolate to set. Then sprinkle with flaky sea salt.

When ready to serve, let sit on the counter for come back to room temperature for about 30 minutes. Lift up the edges of the parchment paper and cut into bars. Enjoy!! Keep in an air tight container for about 5 days.