{"id":1035,"date":"2023-08-01T17:07:32","date_gmt":"2023-08-01T17:07:32","guid":{"rendered":"https:\/\/easy-to-make-recipe.gogorecipe.com\/?p=1035"},"modified":"2023-08-01T17:17:49","modified_gmt":"2023-08-01T17:17:49","slug":"millionaire-bars","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/millionaire-bars\/","title":{"rendered":"Millionaire Bars"},"content":{"rendered":"

Ingredientes<\/h2>\n
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For the Crust<\/h4>\n

1 & 1\/3\u00a0cup\u00a0unsalted butter\u00a0, softened<\/p>\n

1\/2\u00a0cup\u00a0granulated sugar<\/p>\n

2 & 1\/2\u00a0cups\u00a0all-purpose flour\u00a0, spooned and leveled<\/p>\n

pinch of fine sea salt<\/p>\n

For the Caramel Filling<\/h4>\n

1\u00a0cup\u00a0unsalted butter\u00a0, cut into tablespoons<\/p>\n

1\u00a0cup\u00a0light brown sugar\u00a0, packed<\/p>\n

1\u00a0cup\u00a0sweetened condensed milk<\/p>\n

1\/4\u00a0cup\u00a0light corn syrup<\/p>\n

For the Chocolate Topping<\/h4>\n

12\u00a0ounces\u00a0semi-sweet baking bars\u00a0, finely chopped<\/p>\n

2\u00a0tablespoons\u00a0unsalted butter<\/p>\n

flakey sea salt\u00a0for garnish (optional, but recommended)<\/p>\n

Instrucciones<\/h3>\n

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Preheat the oven to 350\u00b0F. Line a 9\u00d713 baking dish with parchment paper with some overhang on all 4 sides. Spray with cooking spray, set aside.<\/p>\n

Place the butter and granulated sugar into the body of a stand mixer with the paddle attachment, and cream together for 3 minutes until light and fluffy.<\/p>\n

Add the flour and sea salt, stir it in until combined with no dry patches.<\/p>\n

Press the dough into the prepared baking dish.<\/p>\n

Bake for 23-28 minutes until lightly golden brown along the edges, the center of the crust appears dry, and a toothpick inserted into the center comes out clean.<\/p>\n

Let cool completely.<\/p>\n

To make the filling: place the butter, brown sugar, condensed milk, and corn syrup into a medium-sized sauce pot. Place over medium-low heat, stirring constantly.Bring to a simmer and turn the heat to low. Gently simmer for 5 minutes, stirring constantly so nothing burns on the bottom \u2013 if it looks like it is starting to simmer more rapidly, take off the heat for a few seconds while continuing to stir, then place it back on the heat.After 5 minutes, take it off the heat and continue to stir for about 4 minutes to cool it down slightly. Pour over the crust evenly. Place in the freezer for 2 hours.<\/p>\n

Add the chopped chocolate and butter into a microwave-safe bowl. Microwave in 15-second intervals stirring in between until smooth. Spread the chocolate on top of the caramel layer. Place back in the fridge for 2 hours to set.<\/p>\n

Use the parchment paper to help lift the bars out of the baking dish. Cut into squares and sprinkle with flakey sea salt if using, serve immediately and enjoy!<\/p>\n\n

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