Billionaire Bars

Billionaire Bars

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Butter Cookie Base

  • ½

    cup white sugar

  • 2

    Tbsp light brown sugar

  • tiny pinch of salt

  • cups flour

  • 1

    cup unsalted butter

  • Billionaire Filling

  • ½

    cup unsalted butter, cut into chunks

  • ½

    cup light brown sugar

  • 1

    (14 oz.) can sweetened condensed milk

  • 1

    tsp pure vanilla

  • Billionaire Topping

  • 2

    cups milk chocolate, chopped

  • ½

    cup white chocolate chips or coarsely chopped white chocolate

Directions

I started by preheating my oven to 325 degrees, lining my 9 x 13″ baking pan with foil (parchment paper also works), and spraying the foil with non-stick cooking spray. I then began making the cookie base. Ideally I would have used a food processor, but considering I’m a 22-year-old living in NYC, my TINY kitchen seriously doesn’t have the space to fit any gadgets (I don’t even have a microwave!). So instead I just melted my butter, and added it to all the dry ingredients. I lightly mixed this until it was just started to hold together like a dough. I pressed the dough into the prepared pan, pricked it with a fork all over, and baked it for 25 minutes (until lightly browned). I let it cool as I prepped the filling. For the Billionaire filling, I heated the butter, brown sugar and condensed milk over low heat in a heavy sauce pan. I let the mixture lightly simmer, and stirred it constantly until it had thickened and become a medium caramel color (about 20 minutes..yes it’s an arm workout). I removed it from the heat and stirred in the vanilla, then poured the filling over the cookie base and spread it evenly. I let this cool completely before adding the chocolate topping. To make the Billionaire topping, I heated the the chocolates separately (using a double boiler). I drop spoonfuls of each chocolate over the caramel topping and used to shape knife to lightly drag lines of melted chocolate all over the top. I let the bars sit in the refrigerator to let the chocolate become firm. Before cutting them, I let them sit out at room temperature for about 20 minutes so that the chocolate layer wouldn’t crack when cut.


Nutrition

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