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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
All-Purpose Flour
(Contains Wheat)
1 can
Sweetened Condensed Milk
(Contains Milk)
½ cup
Unsalted Butter
(Contains Milk)
1 cup
Bittersweet Chocolate Chips
(Contains Soy)
½ tsp
Flaky Salt
¼ cup
White Sugar
25 g
Butter Medallion
(Contains Milk)
2 tbsp
Brown Sugar
Not included in your delivery
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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