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
- 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
- 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.
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.
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.
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 😀