Description
How to make the simplest, most perfect, and most delicious Millionaire Bars.
Ingredients
Scale
For the Shortbread Base
- 1 cup all purpose flour
- 1/2 cup superfine sugar
- 1/3 cup butter
- 1 tsp cold water
For the Caramel
- 1 3/4 cup condensed milk
- 1/2 cup butter
- 1/2 cup superfine sugar
For the Chocolate
- 3/5 cup dark chocolate (melted)
- 1/2 cup sprinkles
Instructions
- Preheat oven to 180 C / 350 F.
- Grease and line a 9 x 9 inch square tin with parchment paper in a way that the paper hangs outside the tin from all sides. This will make it easier to lift the slices out of its tin when ready.
- In a bowl, add the flour and sugar. Whisk to combine.
- Add cold chopped butter. Using fingertips, rub the butter into the flour + sugar mix until it begins to resemble breadcrumbs.
- Add some cold water and mix again. Do not overwork the dough. It will look like crumbs and won't come together into a ball. Dump the mix into your prepared tin and use your hands to spread the mix around evenly.
- Use the back of a glass or a flat spatula to press the mix tightly so it clumps together. It'll harden when it bakes.
- Bake in the oven at 180 C / 350 F for about 15 minutes. Let the oven continue heating.
- Take the shortbread tray out and let it cool down. In the meantime, begin to work on the caramel layer.
- In a heavy bottomed saucepan, add sweetened condensed milk, sugar and butter. On medium low heat, continue heating until all ingredients have melted.
- Keep mixing until the colour changes from a pale yellow to a rich amber colour. This takes about 12 – 15 minutes. Don't leave unattended as it will stick and catch at the bottom.
- Transfer the prepared caramel onto the shortbread base and spread it out until even. Bake in the oven for 5 minutes at 180 C / 350 F.
- Melt your favourite dark chocolate bar in the microwave at 10 second intervals until smooth and glossy. Pour over the caramel layer and spread out evenly.
- Finish off with some sprinkles. But don't add immediately. As the chocolate is quite warm, it may melt the sprinkles. Wait for about 10 – 15 minutes before adding sprinkles but also ensure that you don't wait to long or the chocolate will cool down and harden subsequently.
- Refrigerate for about 4 – 5 hours. Take it out of the fridge and let it come up to room temperature slightly before slicing into squares.
- Prep Time: 30 minutes
- Cook Time: 40 minutes