Happy New Year, friends! I hope you all had a wonderful holiday season and didn’t freeze your socks off like we did in Iowa. It’s been -15 ish over the last few days and we have been in hibernation mode – which has given me ample opportunity to bake!
I know we’re all supposed to be eating salads and other healthy things now that the holidays are over and the new year is here buttt……I can’t and won’t stop baking! It makes me feel like a million bucks – as will these millionaire shortbread bars (bad pun, I know).
They’re tremendously easy to make – we’re talking about 45 minutes start to finish, with a bake time of 20 minutes. Um, yes. Sign me up for these magical, delicious, under-an-hour dessert bars.
And look at those layers! A slightly crisp shortbread base, topped with a 10-minute caramel sauce, and finished off with a layer of melted chocolate. YUMMO.
I’m a firm believer that desserts and vegetables BOTH deserve a place in our bellies – but I’m also working on some healthier recipes to post since I know lots of people are doing resets/cleanses/Whole30s now that the holidays are over! Stay tuned for those 🙂
In the meantime, I’m going to be happily munching away on these. Because, balance. Happy baking, friends!
Oh, and I can’t let this day or this blog post slide by without a BIG Birthday shout-out to my little brother! Please stop growing. Thanks ❤️.
- 21/4 cups flour
- ½ cup granulated sugar
- ¾ cup butter
- 7 TBS butter
- ½ cup brown sugar
- 1 can sweetened condensed milk (14 oz)
- ¾ cup semisweet or milk chocolate chips
- Preheat the oven to 350 degrees. Grease or line a 9 x 13 inch pan with parchment paper.
- Whisk together the flour and granulated sugar in a mixing bowl. Cut the ¾ cup of butter into chunks and mix with a fork or by hand with the flour and sugar until you have a crumbly mixture.
- Press the dough into the prepared pan to form a crust. Prick the crust all over with a fork.
- Bake for about 19-20 minutes or until very light brown. Set aside to cool.
- Put the 7 TBS of butter, the brown sugar and the condensed milk into a medium saucepan on the stove and heat on low/medium, stirring until the butter is melted.
- Then, gently bring the mixture to a boil on low heat, stirring constantly for about 5-10 minutes until it thickens and looks caramel-colored. Pour the caramel over the baked crust in the pan. Let cool.
- Once cool, melt the chocolate and spread it over the top. Let cool and cut into bars.
- *NOTE: Pop the pan into the fridge, covered with foil when chilling the caramel layer and when chilling the chocolate layer to speed things up.