Festive Millionaire Bars
with Caramel and Flaky Salt
This make-ahead holiday dessert is fun for the whole family! From making the buttery shortbread crust, to stirring the caramel filling, to melting the chocolate or sprinkling the salt; everyone can lend a hand. And the best part? Sharing with family at the end of a delicious holiday meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweetened Condensed Milk
Bittersweet Chocolate Chips
Not included in your delivery
Night before (or early morning): Before starting, preheat the oven to 400°F. Line an 8x8-inch baking dish with parchment paper, then set aside. (NOTE: The parchment should hang over 2 edges of the dish. This helps to easily remove bars from the dish once chilled.) Add 1/2 cup butter to a large microwaveable bowl. (NOTE: Do not use butter medallion here; this should be used in step 3. The remaining unsalted butter will be used in other recipes. ) Melt butter in the microwave, 1 min. (NOTE: If you don’t have a microwave, melt butter in a small pot over medium-low heat, then transfer to a large bowl.) Remove the bowl from the microwave, then stir. If butter isn’t fully melted, microwave for 30 sec more. Add 1/2 cup flour, 1/4 cup white sugar and 1/2 tsp salt to the bowl with butter. (NOTE: Do not use flaky salt here; this should be used in step 4.) Stir until dry ingredients and butter are thoroughly combined. (NOTE: Save remaining flour to use in dinner rolls recipe.)
Transfer shortbread mixture to the prepared baking dish. Using the palm of your hand, flatten mixture to make a smooth, even layer. Bake in the middle of the oven until lightly golden-brown, 15-20 min. Remove the dish from the oven and set aside until cool to touch, 30 min.
While shortbread base cools, add sweetened condensed milk, brown sugar and butter medallion to a medium pot over medium heat. Cook, whisking often, until mixture begins to bubble, 5-6 min. Once bubbling, reduce heat to medium-low. Cook, stirring often, until caramel is golden-brown and thickens slightly, 8-12 min. Pour caramel over cooled shortbread base. Using a spatula, spread into an even layer. Set aside until cool to touch, 10-12 min.
Meanwhile, add chocolate chips to a medium microwaveable bowl. Melt in the microwave, 1 min. (NOTE: If you don’t have a microwave, bring 1 inch of water to a gentle boil in a small pot. Add chocolate to a medium heat-proof bowl and place the bowl over the pot. Cook, stirring constantly, until chocolate melts, 2-3 min.) Remove the bowl from the microwave and stir constantly to continue melting chocolate, 20-30 sec. Pour melted chocolate over caramel. Using a spatula, spread into an even layer. Sprinkle 1/2 tsp flaky salt over top. Cover tightly with plastic wrap, ensuring plastic wrap doesn’t touch chocolate. Refrigerate overnight, or for at least 4 hrs.
Before serving, using the parchment overhang, transfer bars from the baking dish to a cutting board. Discard parchment paper. Trim edges, then cut into 4 equal-sized squares. Cut each square into 4 more equalsized squares. Arrange on a serving dish