Billionaire Bars

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A billi, A billi, A billi...a billionaire bar?? Yes, I DID rename this from Millionaire Bars to Billionaire Bars. Why? It just sounds better. And if I’m making it, I can call it whatever, right??

Anyways, my mouth literally started watering when I came across this recipe. It also uses ingredients I always have in my pantry, which is so refreshing! It makes life so much easier when I don’t have to get 10 new ingredients to try out a new recipe. There are three layers to this bar, which are made with the following:

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 (or 2 cups chocolate chips)
  • 1/2 cup white chocolate chips or coarsely chopped white chocolate
Start by preheating the oven to 325 degrees. Line a 9 x 13″ baking pan with foil (parchment paper also works), and spray the foil with non-stick cooking spray.
Begin with 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.Lightly mix ingredients until it just starts to hold together like a dough.  Press the dough into the prepared pan, and prick thoroughly with a fork. Bake for 25 minutes (until lightly browned). Let this cool fully.
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For the Billionaire filling, heat the butter, brown sugar and condensed milk over low heat in a heavy sauce pan.  Let the mixture lightly simmer, and stir constantly until it thickens and becomes a medium caramel color (about 20 minutes..yes it’s an arm workout).  Remove from the heat, and stir in the vanilla. Pour the filling over the cookie base, and spread evenly. Let this cool completely before adding the chocolate topping.
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To make the Billionaire topping, heat the the chocolates separately (using a double boiler).  Drop spoonfuls of each chocolate over the caramel topping, and use a sharp knife to lightly drag lines of melted chocolate all over the top.  Let the bars sit in the refrigerator, until the chocolate becomes firm.  Before cutting them, allow them sit out at room temperature for about 20 minutes, so that the chocolate layer wouldn’t crack when cut.
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With the way they tasted,  I wouldn’t be surprised if Jay-Z wrote that song about these bars! The were AMAZING!! Gooey, rich, and SO satisfying. I honestly think this is one of the best things I’ve made. And yes I did cut these at work….and I do work in a windowless conference room. Oh, the life of an auditor 😀

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64 thoughts on “Billionaire Bars

  1. So easy and so good!
    1) The butter separated from the caramel mixture after about 5 mins, but patience and a whisk brought it back by the time 15 mins rolled around.
    2) I used a pan with a removable bottom. After I baked the shortbread on a jelly roll pan, I laid it on a cooling rack and then used the bottom of the pan to cut out exactly what size I needed for the pan. I saved the excess as cookies and they’re soo good with milk!
    3) The white chocolate seized on me (I heated it too fast) so I added a teaspoon of Crisco and it loosened back up. (That’s a good trick for cake pops too!)
    4) Made an oops and added the vanilla before taking it off the heat. It didn’t seem to make a difference other than giving the filling a darker caramel color. The pictures above show a very light filling. Mine actually looks like caramel.
    All in all, it turned out phenomenally and I can’t wait to see how my coworkers like it!

  2. 3 Questions Regarding Billionaire Bars (or actually any recipe):

    *2 cups milk chocolate (chopped)
    You need to chop chocolate chips?

    *Unsalted butter
    Why unsalted? I’ve always wondered if using ‘unsalted’ butter was so it would be creamy, but apparently that isn’t the reason since you put in a pinch of salt in with it anyway. Doesn’t it just make sense to use salted butter, then leave out the pinch of salt?

    *If I don’t have a double broiler to use for the topping, does that mean I can’t make Billionaire Bars, or is it absolutely necessary? I’ve watched mom (before I moved) put the pan of her icing inside a larger, shorter pan of boiling water, apparently improvising, since she didn’t have a double broiler, but I never asked her why. Is it so what your cooking doesn’t scorch? I don’t have the pans to make that work either, so could I just cook it at a lower temp so it doesn’t scorch?

    1. Unsalted butter in recipes is usually followed by ‘pinch of salt’ or a ‘tsp of salt’. This is so that you can control how much salt is in a recipe. I always ignore it and use regular salted butter PLUS the pinch of salt because it gives a nice flavor edge to have the extra and who wants unsalted butter in their fridge blegh. Regarding the chocolate, you can use chocolate baking bars OR choc chips. Though choc chips take longer to melt as they are made to withstand heat in a recipe and NOT melt (such as in muffins). And you dont need a double boiler to melt chocolate at all. I never use one. Yer right, just keep it low.

  3. Hi Stephanie,

    To answer your questions:
    1) I usually use bakers chocolate, which is in blocks that need to be cut up. You can also use chocolate chips (I’ve updated the recipe)

    2) Most baking recipes ask you to use unsalted butter, because that way you can control how much salt goes into the recipe. Salted butter is meant for buttering toast, and different brands include varying amounts of salt.

    3) You can definitely improvise, but if you don’t have tools for a double broiler, you could try microwaving the chocolates (separately) at 30 second intervals, stirring thoroughly between each interval until the chocolate is fully melted. Just be sure you don’t over-heat them, as the chocolate can seize up.

    Hopefully that helps, you should definitely be able to make this recipe!!

  4. These look amazing! I will try them for Christmas. …..have you tried making molten lava cake?? They are killer good for a chocolate fan!! I make them in small carafes so easy & richly decadently good!!! I can shoot you the recipe if you would like to try them…

  5. Hi… I just loved the recipe of billionaire bars!
    Just one question- how long do they stay for?
    At what temperature ?
    Thanks so much
    Looking forward to hearing from you
    Best wishes
    Suman Jolly

  6. No way does thus recipe make that much filling. This should be made in 8×8 pan with 1/3 of the crust and maybe recipe and a half of the filling to have it as thick as the picture. So misleading. More like chocolate on a sandy cookie.

    1. I had the same thing happen. Remaking and tripling the filling should do the trick. Otherwise a very yummy dessert!

  7. These were yummy! It was hard to be patient between layers, but I passed the time by licking the caramel pot and spoon. 🙂 For next time, I would follow tprice’s suggestion and try decreasing the crust and increasing the caramel filling. My chocolate layer looked a mess, so I covered it with toasted chopped walnuts and no one was the wiser.

  8. This has become my number one requested recipe. I make it for everything that I’m asked to bring something to! I’d like to think i’ve worked out some kinks. I’m in Utah so elevation may play a part in some of these comments. 1) Crust recipe does make a lot of crust. I just put it in a bigger pan. I usually do a 10x 15 and I’ve even done a sheet cake and it works out fine. Depending on what you put it in, you definitely need to watch time in oven. 2) I’ve never had to double to filling if I spread out the crust so it’s thinner. However, if you do decide to double or triple the filling, know that you’ll also need to double or triple the cook time. It will always set but will be gooey and leak out a bit when you cut it if you undercook it. 3) If you plan to plate this before serving, you need to use the tin foil or parchment so you can lift it out, otherwise if serving straight from pan, not necessary. 4) I up my oven to 350 and haven’t noticed a difference. It just cooks a tad faster. Be careful not to overcook your crust or it will crumble when you cut it. 5) I’ve never waited for my layers to cool completely. I do them simultaneously. While crust is cooking, I make filling and pour it immediately on crust. I then microwave chocolate chips and pour over caramel. I then microwave white chocolate chips and drop and swirl. Cover and refrigerate overnight. Before cutting, I take out of fridge and bring to room temperature and cut and serve! Amazing! Thanks for the recipe. I love it. My thighs do not!

    1. I’m still working on implementing that :/ As a makeshift alternative, you can pin it on pinterest though using the link to the recipe <3

Let me know what you think!