Millionaire's Shortbread Bars

January 2, 2010

Happy New Year! I hope everyone had fun ringing in 2010 and that you have fully recovered from the champagne headache. One of my resolutions this year is to make more money... somehow, and to become wealthy enough to be able to afford the taxes on HGTV's dream home (should I win). I could do some serious baking in that kitchen and with all the windows and the southwestern landscape, I would never have to worry about rushing home to take pictures or deal with chasing the sun around the house like a cat.

Since it's not likely that I will fall into a large sum of money or a home in the southwest, the next best thing is food. Particularly these millionaire bars, which are so rich that you kind of feel wealthy and spoiled while you eat one...or three (who's counting)? As most people who made these have pointed out, they taste like a glorified Twix bar. This make me happy. I just heard somewhere that Twix bars are one the the worst candy bars on the market (nutritionally speaking). So why not put the 'eat healthier' plan on hold for one more day? These are so worth any guilt they may induce and they will make you feel pampered like a millionaire. :)

Millionaire's Shortbread Bars
(recipe adapted from Joy of Baking)
* printer friendly Recipe *

Shortbread ingredients
1 1/2 sticks of butter, at room temp.
1/4 cup of sugar
1/4 tsp. almond extract
1 1/2 cups of all-purpose flour
1/4 tsp. of sea salt

Dulce de Leche Filling ingredients
1-14 ounce can of sweetened condensed milk

Chocolate Topping ingredients
6 ounces of coarsely chopped bittersweet chocolate
1 tsp. of butter

Preheat the oven to 350F. Butter or spray a 9x9 inch square pan. Set aside.

Shortbread: In a large bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes). Beat in the almond extract. Add the flour and salt and beat on low until the dough just comes together. Gently press onto the bottom of the prepared pan. Bake for 18-20 minutes or until the it turns a light gold. Remove from oven and allow to cool completely on a wire rack. You can turn off the oven since you won't need it anymore.

Dulce de Leche: Prepare a double boiler. Pour the sweet milk into a heatproof bowl and place the bowl (snugly) over a saucepan of simmering water. Cover and cook over low heat, stirring occasionally. The process may take anywhere from 60-90+ minutes. What you are aiming for is for the milk to become thick and caramel coloured. When you first start to cook it, the milk will thin out but it will return to dense and even thicker structure. Once you have a beautiful caramel, remover it from the heat and beat with a whisk to smooth out any lumps. Pour the caramel over the baked shortbread and allow it to set for about 20 minutes.

Chocolate topping: Place to chocolate and butter into a microwave safe bowl and heat until all the chocolate has melted. Try this at 10 second intervals. Stir the chocolate until it is smooth and immediately pour over the caramel in an even layer. Allow the chocolate to set for another 20 minutes before cutting into bars.


  1. Ciao ! Now you scared me ! I do not want to eat too many of these luscious bars !! Happy new year !!

  2. HI Valerina, Happy New Year! I have nominated you for a Kreativ blogger award as one of my favorite blog. Please come visit my blog and see how it works. Thank you!

  3. Valerina, I definitely think I would feel like a millionaire if I had one of these bars as they are so rich! All those delicious layers of flavor! YUM!

  4. This recipe is one of my favorites! I cannot eat enough of these. Yours looks absolutely delicious.

    I think I need to make these again.

  5. always wanted to try these. they look great.

  6. Hi,
    I made these following you recipe. The chocolate took overnight to harden. . . this resulted in some very messy,but satisfied children in my house. I couldn't find this recipe in my Joy of cooking, or in any other of my many, many cookie books, weird.

    I'll post pictures in a few days, you couldn't see the caramel on mine either because the chocolate was so soft when I cut. . . the kids want more caramel less chocolate next time.

  7. Hi Teresa, I'm so sorry I missed this!! For some reason Blogger will not notify me when new people post comments.

    I'm not sure why this happened to your chocolate. Maybe it was out of date? When chocolate gets old, it can become chalky and that will affect the melting process. Chocolate with a high percentage of cacao will always yield the best results. Milk chocolates and even some semi-sweet (like Nestle) will not make a very good ganache.
    Also, this recipe was found on Joy of Baking.
    Thanks for visiting, and again I'm so sorry I didn't respond sooner. At least the children enjoyed these bars!

  8. How much is a stick of butter in Australian terms? or grams??

  9. Hi Eliza,
    I think 1 1/2 sticks of butter is about 120 grams...give or take a gram. :)


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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