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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

$$$$ Millionaire Bars

A buttery shortbread base is the throne to a special caramel filling all topped off with a yet another unique chocolate triumphurate crown. No wonder these are Millionaire Bars –they are a treasure. Forget about the economy, breathe in and out, and munch on one of these.If you like Twix bars but even better - this is just the ticket.

Buttery Base
2 tablespoons light brown sugar
½ cup white sugar
1/8 teaspoon salt 
2 ¼ cups all-purpose flour
1 cup unsalted butter

Millionaire Filling
½ cup unsalted butter, in small chunks
½ cup light brown sugar 
1 can sweetened condensed milk 
1 teaspoon pure vanilla extract

Millionaire Topping
1 cup semi-sweet chocolate chips or coarsely chopped imported chocolate
1 cup milk chocolate, coarsely chopped
½ cup white chocolate chips or chocolate, coarsely chopped   

Line a baking sheet with parchment paper. Spray a 9 by 13 inch pan with non-stick cooking spray and place on the baking sheet.  For chunkier bars, use an 8 by 11 inch pan. (I prefer the chunkier bars)

Preheat oven to 325 F.

For the Buttery Base, in a food processor, fine grind the brown and white sugar together to make white sugar finer and blend the two sugars. Add in the flour and salt and blend briefly. Add in the butter and pulse to make a coarse, mealy mixture and then blend more until the mixture just starts to hold together into a dough.

Press the dough into the prepared pan, cover it with a square of parchment paper and using the back of a spoon or a spatula, smooth it more into place. Prick with a fork all over and the bake 25 minutes to just lightly brown. Cool.

For the Millionaire Filling, in a 3 quart saucepan, heat the butter, brown sugar and condensed milk over medium low, or lower (you do not want mixture to burn or stick – use the heaviest saucepan you have). Allow mixture to barely simmer and cook, stirring constantly, until it is thickened and turned medium caramel in color. Remove from heat and stir in vanilla. Pour filling over Buttery Base and spread. Allow to cool completely (fridge is fine for an hour).

To make the Millionaire Topping, heat the three types of chocolate separately (small bowls in microwave is fine). Drop spoonfuls of each sort of chocolate on the caramel topping and using a sharp knife or wood skewer, wiggle lines and threads of melted chocolate all over the top to marbleize. Let set (fridge is fine again).   

Cut into bars. Makes 24-30 or many more, if you cut them smaller.


© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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