Cut each quart piece into 6 bars making total of 24 bars
The Millionaire Bar recipe inspiration came from The Great British Baking Show competition. This was challenging, putting together a wonderful combination of three layers to taste like a million. It takes a little time but well worth the extra effort to achieve a great tasting shortbread crust. Then comes a rich caramel filling. Finally topped with creamy dark chocolate, and cutting precisely into bars.
Shortbread Crust
Shortbread Crust Base:
Millionaire Bars need’s a perfect foundation, that’s why using a shortbread base make the right choice. The challenge is finding right shortbread formula that doesn’t crumble. Butter and flour are two key ingredients, sugar for sweetness and little salt. But by adding egg yolk to dough help hold crust together better. Another step is to press crust down with flat part of a off set turner. This compresses crust a little more which helps keeping crust from crumbling.
What’s the difference between Millionaire Bar and Twix Bar?
Millionaire Bar is based on layered British Classic Tray Bake. The Millionaire Bar has a shortbread crust, with a caramel filling, topped with dark chocolate. The Millionaire Bar is typically then cut into bar shapes.
The Twix bar is a narrow candy bar that is made similar to Millionaire Bar. But the Twix Bar are totally enrobed in milk chocolate. Twix bar has good crutch candy bar from shortbread layer. Twix bar very popular with British and has gained some popularity in USA.
Both Twix and Millionaire Bar are almost the same, but the Twix Bar is completely enrobed with milk chocolate smaller in size. Where the Millionaire Bar has Dark Chocolate on top of bar, the shortbread crust is thicker along with thick caramel filling. The Millionaire Bars are far easier to make and cut into bars. Where Twix bars have to cut shortbread into thin bar shape then pipe caramel filling, then dipped into chocolate. Dipping Twix Bar process is hard to do takes longer to making it a lot more messy.
Making Millionaire Bars:
Measure ingredients for shortbreadPut flour, salt and sugar into processor with knife blade attachmentProcess flour, salt and sugar 30 secondsAdd the butter chucks and egg yolk to flour mixtureProcess butter and yolks until very crumbly about 3 minutesSpray 9 bu 13 inch pan with vegetable sprayLine on sheet of foil on one side of panLine another sheet foil on other side of pan leaving over hangSpread the shortbread crush crumbs evenly over panPress with flat part of measure to get even surface Using a fork dock the crustBake the shortbread in 350°F oven for 25 minutesPress with flat surface scraper to compress the baked shortbreadPlace compressed shortbread crust on wire rack to coolMeasure all caramel ingredients.Place brown sugar, condensed milk, butter and salt in heavy duty panCook over medium heat stirring constantlyRemove caramel from heat when reaches between 236 to 239°F add vanilla and stirPour the hot caramel over cooled crust spreading caramel evenly. Cool on wire rack for 1 or more hours Bring heavy cream to almost boilingAdd dark chocolate to hot cream and coverAfter cream and chocolate rested 5 minutes start stirringContinue stirring chocolate ganache until smoothPour chocolate ganache over caramel layer and spread with off set spatulaSpreading chocolate ganache evenly over caramel layerMelt white chocolate in microwave 50% power and pour into piping bagPipe white chocolate lines on top of the chocolate ganacheUsing toothpick drag through white chocolate lines to feather linesAfter chocolate ganache set up in refrigerator for hour remove from pan by lifting foil Remove foil liner and place on cutting board. Cut into quarter pieces. 6 inches by 9 inchesCut each quart piece into 6 bars making total of 24 barsCut Millionaire Bar
Millionaire Bars Recipe
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Millionaire Bars is a classic British Tray Bake recipe. This tray bake starting with rich shortbread crust, with caramel filling, topped with dark chocolate and white chocolate feathering.
Millionaire Bars is a classic British Tray Bake recipe. This tray bake starting with rich shortbread crust, with caramel filling, topped with dark chocolate and white chocolate feathering.
Prep 9 inch by 13 inch baking pan, first spray with vegetable spray then cut two sheets of foil to fit sides of 9 by 13 inch pan. One sheet 9 inches wide and 14 inch long, the second foil sheet is 13 inches wide and 18 inches long. These sheets should go across the pan in each direction with some over hang. Then spray the foil lined pan with baking spray.
Add flour, salt and sugar to food processor bowl fitted with knife attachment. Pulse a few times to mix up the ingredients.
Next add the butter and egg yolks, to flour mixture in food processor bowl. Run the processor until all ingredients combined forming moist crumble mixture. Stop and remove knife blade carefully.
Place the moist shortcrust crumble mixture evenly over the bottom of the foil lined baking ban. Then press shortcrust dough evenly over bottom of the baking pan. Using a flat bottom straight sided measure cup to help smooth out crust.
Using a fork dock bottom of crust to prevent bubbling up when baking. Bake in 350°F oven for 15 to 20 minutes until light brown and crisp crust formed.
Remove from oven and press with flat side bench scraper the crust. This compresses the crust so cut better.
Then cool completely on a wire rack.
Caramel Filling:
Place in heavy duty 4+ quart sauce pan the sweetened condensed milk, corn syrup, heavy cream, butter and salt. Bring the mixture to boil stirring constantly with spatula. Continue cooking caramel mixture until it reaches 239°F.
Remove from heat immediately, and stirring in the vanilla.
Pour the hot caramel filling on top of the shortbread cooled crust, spreading caramel evenly. Allow the caramel filling to cool completely on wire rack. This could take one or more hours.
Chocolate Topping:
Heat the heavy cream in heavy pot to almost boiling, remove from heat and add the dark chocolate to the cream. Cover chocolate and let rest for 5 minutes. Uncover and stir chocolate ganache until smooth and creamy.
Pour the melted tempered chocolate ganache over top of cool caramel filling and spread evenly and as smooth surface as possible.
Melt the White chocolate in the microwave at 50% power in short 30 minute blasts until melted. Remove from microwave. Add a small amount of white chocolate to seed melted chocolate and stir until all chocolate is melted. If the white chocolate melted is too thick thin out with coconut oil.
Pour the white chocolate into a paper or plastic pipping bag. Cut a very small hole in pastry bag to be able to drizzle a straight lines over the dark chocolate.
With a toothpick draw line through white chocolate to make zig zag pattern into chocolate. Allow the chocolate to set up almost firm 15 to 20 minutes depending on room temperature.
Cutting and Storing Bars:
Remove the cooled almost set chocolate topped Millionaire Bars from the pan by lifting up on foil liners.
Using sharp long knife cut the bars in half on 13 inch direction giving you 6 1/2 inch wide pieces by 9 inches. Then cut the 9 inch wide side in half giving you 4 1/2 by 6 1/2 inch pieces.
Next cut along 4 1/2 inch length long bars into 6 slices giving 4 1/2 inches by almost 1 inch bars. this could yield 24 bars depending on how wide cut pieces.
Cut Millionaire Bar
Store in tight fitting container for 5 to 7 days. Refrigerate bars in warm weather to prevent from becoming too soft.
