It has been a long week of business leading up to Valentine’s Day and I am tired! However, I still found some extra energy to whip up these Million Dollar bars. They are scrumptious!
It’s a dessert that is not for the faint hearted and resembles a souped up twix bar! It is rich and that is why it got its name “Million Dollar bars”. It consists of three layers. The bottom is a golden shortbread layer, the middle a rich and creamy caramel layer, and the top is a sweet chocolate ganache. Decadent and messy all in one!
Zupas Cafe are the creators of this dessert. And apparently, they even have locations here in the cheese state that I was not aware of! Shame on me! When the weather gets warmer, me and the littles may have to make a trip to sample the original!
INgredients for million dollar bars
I made a rather simple version of these bars. However, other ingredients can be added to these bars such as coconut flakes, walnuts, butterscotch chips and even different candy bars.
Tips to successfully make these bars!
I have made my fair share of mistakes in the kitchen, but practice makes perfect, right? Below are some tips and tricks on how to not mess up these million dollar bars!
- Don’t over mix the shortbread layer as the batter should be crumbly as it is easier to press into the 9×13 pan.
- When making the caramel layer, be sure to stir constantly as you don’t want it stick to the pan. It can take up to 15 minutes to get desired consistency. Patient is key here!
- Allow for the caramel layer to cool for at least 2 hours before layering with chocolate ganache.
- Put in fridge to harden chocolate layer and then serve.
How should I store these bars?
These bars are so good that they most likely won’t make it to leftover status, but if they do, here is a guide below.
- Room temperature: covered for 2-5 days.
- Refrigerator: for up to 2 weeks covered in airtight container.
- Freezer: Once they are cooled, wrap bars individually in plastic wrap or aluminum foil and put in freezer for up to 3 months. Thaw before serving!
How to make MIllion Dollar bars
- Preheat oven and prepare pan: Preheat oven to 350 degrees. Line cake pan with parchment paper and set aside.
- Make shortbread layer: combine ingredients in mixing bowl and mix. Mixture should be crumbly to press in the bottom on pan. Bake for 20-25 minutes or until edges are golden brown.
- Make Caramel layer: In a saucepan, add ingredients and bring to boil. Then simmer until caramel pulls away from pan. Add in vanilla and salt when removed from heat. Pour over cooled shortbread layer. Let it cool for up to 2 hours before layering with chocolate ganache.
- Make chocolate ganache layer: In a small saucepan, melt chocolate chips and heavy cream. Once smooth and melted, add in vanilla and salt. Pour over set caramel layer. and sprinkle with salt. Put in fridge for at least 30 minutes or until chocolate hardens! Serve and enjoy!
Bar Desserts are the best!
Million dollar bars
- Electric mixer
- 9x13 baking ban
- Mixing bowls
- Measuring cups and spoons
- Silicon Spatula
- Parchment paper
- Medium saucepan
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ½ tsp salt
- 2¼ cups all-purpose flour
- 28 oz sweetened condensed milk 2 cans
- 8 tbsp unsalted butter cut into chunks
- ¾ cup light brown sugar
- ⅓ cup light corn syrup
- 1 tsp vanilla extract
- ¼ tsp salt
Chocolate ganache topping
- 2 cups semi sweet chocolate chips
- ½ cup heavy cream
- 1 tsp vanilla extract
- sea salt
- Preheat the oven to 350°. Line a 9x13 baking pan with parchment paper. Set aside.
- Using electric hand mixer, cream butter until smooth and creamy. Add in both sugars and beat until light and fluffy.
- Add in vanilla extract and large egg yolk and mix until well combined. Scraping down the sides of the mixing bowl as necessary.
- Gradually add in about ½ cup of flour at a time, scraping down the sides of the bowl as necessary. Sprinkle in the salt while the mixer is still running on low. Do not over mix the dough as you want it to still be crumbly when pressing into the pan.
- Press dough mixture firmly and evenly into the bottom of the pan. Bake for 20-25 minutes or until the edges are a light golden brown color. Let cool and prepare caramel layer.
- In a medium sized saucepan add in your condensed milk, butter, brown sugar and light corn syrup over medium heat. Stir frequently until all ingredients are well combined and mixture begins to boil. This can take several minutes, but don't increase heat.
- Once mixture has come to a boil, reduce the heat to a simmer and continue to stir frequently for up to 15 minutes or until caramel has thickened (will pull away from the sides).
- Remove from the heat and stir in vanilla extract and salt. Pour evenly over cooled shortbread crust and spread evenly. Let it cool for an hour before layering with the chocolate ganache.
- In a small saucepan, add in your chocolate chips and heavy cream and melt over medium heat. Stir until mixture is completely melted and smooth.
- Allow chocolate to cool for 5 minutes before putting on caramel layer. Once you pour it on, spread evenly onto caramel and sprinkle with sea salt.
- Put in the fridge to allow the chocolate to harden. Cut into squares and serve!
fun fact of the day!
The happier we are the less sleep we require!