Salted Millionaire Cookie Bars
Decadent cookie bars feature a buttery vanilla shortbread base, topped with a creamy caramel layer, and finished with a rich chocolate ganache and a hint of flaky salt.
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Instructions
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Preheat the oven to 325 F and line an 8x8 inch buttered pan with parchment paper.
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Beat 5 1/2 ounces softened unsalted butter with 66 grams granulated sugar for 2-3 minutes until light and fluffy.
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Add 180 grams all-purpose flour, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 85 grams chocolate chunks; mix until just combined.
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Press the dough into the prepared pan and bake for 30 minutes until lightly golden brown, then cool completely in the pan.
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While the shortbread cools, combine one 14-ounce can sweetened condensed milk, 4 1/2 ounces unsalted butter, 160 grams dark brown sugar, 3 tablespoons light corn syrup, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a medium pot.
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Cook the caramel over medium-high heat, stirring constantly, until it reaches 225 F (5-7 minutes), then transfer to a heat-proof bowl and cool to room temperature.
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Stir the cooled caramel and pour it over the shortbread, smooth the top, and chill in the refrigerator for at least 2 hours.
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While the caramel chills, combine 185 grams semi-sweet chocolate chunks and 1/3 cup heavy cream in a small pot.
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Cook the ganache over medium heat, whisking occasionally, until completely smooth and melted.
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Pour the ganache over the chilled caramel, optionally sprinkle with 1 teaspoon flaky salt.
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Allow the bars to chill and set in the refrigerator for at least 1 hour, then cut into 16 pieces.