Chocolate Caramel (Millionaire) Bars

                            IMG_0806
IMG_0797

Went to the store and picked up this little guy. Good tip: looking for an easy recipe? Check out the website of the brand you just bought. Some of my best recipes are courtesy of Hershey. These bars are most commonly known as “Millionaire Shortbread” but I refer to them as “crack bars” or “homemade Twix”, or “YOU’VE ALREADY HAD LIKE TEN DON’T TOUCH THOSE”.

Let’s just dive right in you guys! I can’t wait. This is going to be the best recipe of our lives.

Ingredients:

  • 1 ½ cups white flour
  • ½ cup icing sugar
  • ¾ cup butter/margarine, softened
  • 1 can Eagle Brand Dulce de Leche Caramel Flavoured Sauce (product endorsement)
  • 1 cup semi-sweet chocolate chips, melted and cooled a little bitsky

Method:

Preheat oven to 350°F.

IMG_0785 IMG_0788

In a medium sized bowl, mix together the flour and icing sugar. Cut the butter into chunks, and massage it into the flour mixture using your fingers until it has the texture of sand.

IMG_0791

Press the mixture into a parchment-lined rectangular shaped pan, Bake for 20-25 minutes or until the edges are lightly golden. Set aside.

IMG_0796

IMG_0800

In a small pot, boil the caramel on medium heat. Boil for five minutes, stirring continuously. Remove from heat.

IMG_0801

Pour caramel over the shortbread layer, using the back of a spoon to carefully spread to the edges. Let rest for ten minutes before you add the chocolate – this gives the caramel time to firm up so that it doesn’t mix with the chocolate when you spread it on.

IMG_0805

IMG_0803

Melt the chocolate and pour over top of the caramel, again spreading it to the edges and being careful not to press too hard. Refrigerate until the chocolate is set. If you are impatient like me, throw it in the freezer instead!


IMG_0810

IMG_0808

Ingredients:

  • 1 ½ cups white flour
  • ½ cup icing sugar
  • ¾ cup butter/margarine, softened
  • 1 can Eagle Brand Dulce de Leche Caramel Flavoured Sauce (product endorsement)
  • 1 cup semi-sweet chocolate chips, melted and cooled a little bitsky

Method:

Preheat oven to 350°F

In a medium sized bowl, mix together the flour and icing sugar. Cut the butter into chunks, and massage it into the flour mixture using your fingers until it has the texture of sand.

Press the mixture into a parchment-lined rectangular shaped pan, Bake for 20-25 minutes or until the edges are lightly golden. Set aside.

In a small pot, boil the caramel on medium heat. Boil for five minutes, stirring continuously. Remove from heat.

Pour caramel over the shortbread layer, using the back of a spoon to carefully spread to the edges. Let rest for ten minutes before you add the chocolate – this gives the caramel time to firm up so that it doesn’t mix with the chocolate when you spread it on.

Melt the chocolate and pour over top of the caramel, again spreading it to the edges and being careful not to press too hard. Refrigerate until the chocolate is set. If you are impatient like me, throw it in the freezer instead!

Comments

comments

You may also like

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *