A billi, A billi, A billi...a billionaire bar?? Yes, I DID rename this from Millionaire Bars to Billionaire Bars.
Why? Not only does it sound more fun, it also is topped with both white and dark chocolate. These bars deserve a name upgrade with all that extra chocolate!
This recipe for billionaire bars is not only delicious, but it also uses simple ingredients I always have in my pantry. They come together in a jiff and are so easy to make!
Shortbread Cookie Base
- 1/2 cup white sugar
- 2 Tbsp light brown sugar
- 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!). 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 😀
Saturday 10th of November 2018
Am I missing the "PIN" button for Pinterest somewhere on this post. I want to "pin" it for later? Thanks.
Tuesday 4th of December 2018
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
Billionaire Bars – THINGS TO COOK
Tuesday 27th of September 2016
[…] Recipe >> Billionaire Bars @ chelsweets.com 08/05/2014 admin Dessert […]
Saturday 6th of August 2016
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!
Sunday 7th of August 2016
So happy you're enjoying the recipe ?
Friday 29th of April 2016
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.
Saturday 16th of April 2016
No way does thus recipe make that much filling. This should be made in 8x8 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.
Wednesday 1st of June 2016
I had the same thing happen. Remaking and tripling the filling should do the trick. Otherwise a very yummy dessert!
Sunday 17th of April 2016
Don't know what to tell you! I baked it in a 9x13, sorry yours turned out differently!!