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Billionaire Bars

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Rate this recipe 4.3/5 (22 Votes)
Billionaire Bars 1 Picture

Ingredients

  • Butter Cookie Base
  • 1/2 cup white sugar
  • 2 Tbsp light brown sugar
  • tiny pinch of salt
  • 2 1/4 cups flour
  • 1 cup unsalted butter
  • Billionaire Filling
  • 1/2 cup unsalted butter, cut into chunks
  • 1/2 cup light brown sugar
  • 1 (14 oz.) can sweetened condensed milk
  • 1 tsp pure vanilla
  • Billionaire Topping
  • 2 cups milk chocolate, chopped
  • 1/2 cup white chocolate chips or coarsely chopped white chocolate

Details

Adapted from cjudithwhite.wordpress.com

Preparation

Step 1

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.

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