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Ka-Ching Millionaire Bars


Again, I am a week late with this post, but I made these bars again last night since Dan has dubbed them his new favorite. 


In Collection 2 of 'The Great British Baking Show' on Netflix the contestants made Millionaire Bars and I put this bake in my Memory Bank, pun intended. They are basically fancy Twix Bars, a layer of buttery shortbread, followed by thick but not too gooey Carmel Sauce and topped with Chocolate Ganache. Honestly, they are super simple to make. 


Sawyer made the shortbread with me, the kid is getting really good at cracking eggs. Once the boys were asleep, I settled down with the new Disney+ movie 'Noelle,' which was ADORABLE and started getting me into the holiday spirit, had a few glasses of prosecco, and got to work on the other components while Dan fiddled with the dresser we are repurposing into a vanity for our main floor bathroom. 


Like I said before, this is pretty simple, but a few tips to keep it on the money...again pun intended:

  1. When making the shortbread, add the water to the mix 1 Tbsp at a time.

  2. Cool in the freezer between each layer.

  3. You can substitute the semi-sweet chocolate with any chocolate you prefer. The second time I made this I used 1/2 semi-sweet, 1/2 dark chocolate.

  4. When making the Chocolate Ganache, I think the double boiler method is the easiest and less stressful route. With the double boiler you don't have to worry about burning the chocolate or the cream, and the Ganache melts into a silky smooth mixture.

Money may not be able to by you love but buying good chocolate will make you fall in love with this bake

Shortbread Cookie Base

2 Cups All Purpose Flour

1 Cup (2 Sticks) Unsalted Butter cut into cubes

1/4 Cup Brown Sugar

1/4 Cup Granulated Sugar

1 tsp Vanilla Extract

1/4 tsp Salt

1 Egg Yolk

Cold Water added 1 Tbs at a time (about 3 Tbs used)

  1. Preheat oven to 350 degrees

  2. Mix Butter and Flour in a mixer or food processor until flour and butter are completely combined and form a meal like texture.

  3. Add Granulated Sugar, Brown Sugar, Salt, Vanilla and Egg Yolk and mix

  4. Add Water 1 Tbsp at a time until dough comes together. I used about 3 Tbs total. This is a dry dough so be careful not to add too much water.

  5. Spread and press dough into a 9x13 baking pan with high sides. Pan should be lined with tin foil and greased.

  6. Bake for 20 - 25 mins until the edges start to get a golden brown.

  7. Remove from the oven and cool in the fridge or freezer while making Carmel Sauce.

Carmel Sauce

14 oz Condensed Sweetened Milk

1 Cup Brown Sugar

14 Tbs Unsalted Butter cut into 1 Tbs slices

1/4 Cup Cane Sugar Syrup

1 tsp Vanilla Extract

1/4 tsp Salt

  1. Combine Condensed Milk, Brown Sugar, Sugar Syrup, and Butter into a medium pot over medium heat.

  2. Mix ingredients until butter is melted and bring mixture to a boil, stirring continuously.

  3. Reduce heat to a simmer and continue to mix until mixture turns a Lucious Carmel color and has thickened. This will take about 10 minutes.

  4. Remove from heat and add vanilla and salt and mix until well combined.

  5. Pour Carmel Sauce over the cooled shortbread and spread to an even layer and put back in the fridge or freezer until completely cooled and set.

  6. Save excess Carmel in a jar or freezer safe container.









Chocolate Ganache

2 Cups Semi-Sweet Chocolate (or Chocolate Chips of your choice)

1/2 Cup Heavy Cream

  1. Using a double boiler combine Chocolate and cream and mix until melted and silky smooth.

  2. Remove from heat and pour over the Carmel layer.

  3. Add Course Salt on top and refrigerate for at least 30 minutes until cooled and set.

  4. Once set, lift out of the pan with the tin foil, peel tin foil off the bar and cut the bar into squares.

Enjoy!


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