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Millionaire bars
Add the flour and sea salt and stir until combined with no dry spots.
Place the dough in the prepared baking dish.
Bake for 23-28 minutes, until light golden brown along edges, center of crust appears dry, and a toothpick inserted in the center comes out clean.
Let it cool completely.
To prepare the filling: Place the butter, brown sugar, condensed milk, and corn syrup in a medium saucepan. Place over medium-low heat, stirring constantly, and bring to a simmer and bring to a simmer. Simmer for 5 minutes, stirring constantly so nothing on the bottom is burning – if it looks like it’s starting to boil more quickly, raise the heat for a few seconds while continuing to stir, then put it back on the heat. minutes, remove it from the heat and continue to stir for 4 minutes until it cools down a bit. Pour evenly over crust. Put it in the freezer for two hours.
Add the chopped chocolate and butter in a microwave-safe bowl. Microwave at 15-second intervals, stirring, until smooth. Spread the chocolate over the caramel layer. Placing it in the fridge for 2 h to set.
Use the parchment paper to help lift the bars from the baking dish. Cut into squares and sprinkle with sea salt if using, serve immediately and Enjoy!
Place the dough in the prepared baking dish.
Bake for 23-28 minutes, until light golden brown along edges, center of crust appears dry, and a toothpick inserted in the center comes out clean.
Let it cool completely.
To prepare the filling: Place the butter, brown sugar, condensed milk, and corn syrup in a medium saucepan. Place over medium-low heat, stirring constantly, and bring to a simmer and bring to a simmer. Simmer for 5 minutes, stirring constantly so nothing on the bottom is burning – if it looks like it’s starting to boil more quickly, raise the heat for a few seconds while continuing to stir, then put it back on the heat. minutes, remove it from the heat and continue to stir for 4 minutes until it cools down a bit. Pour evenly over crust. Put it in the freezer for two hours.
Add the chopped chocolate and butter in a microwave-safe bowl. Microwave at 15-second intervals, stirring, until smooth. Spread the chocolate over the caramel layer. Placing it in the fridge for 2 h to set.
Use the parchment paper to help lift the bars from the baking dish. Cut into squares and sprinkle with sea salt if using, serve immediately and Enjoy!
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