millionaire bars

Caramel Peanut Butter Cookie Bars - Traditionally known as &quot;Millionaire Bars,&quot; we&#039;ve elevated classic chocolate and caramel shortbread cookie bars by adding luscious, rich peanut butter to the recipe.

Caramel Peanut Butter Cookie Bars (Millionaire Bars)

butter

brown sugar (packed)

cake flour

salt

water

sugar

peanut butter

can dulce de leche

vanilla extract

chocolate chips

heavy cream

corn syrup

Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish and line it with parchment paper.

For the Crust: Cut the butter into cubes. Place the butter cubes, brown sugar, egg yolk, cake flour, and salt in a large food processor. Pulse unto a fine crumb. Then add 4 teaspoons cold water and pulse again until the dough comes together. It should still be crumbly, but should stick together with pressed. If needed, add another teaspoon of water and pulse again.

Dump the dough into the prepared pan. Press into a tight even layer. Then bake for 25-30 minutes, until the top is golden.

For the Caramel Peanut Butter Layer: In a microwave-safe bowl, add the powdered sugar, peanut butter, dulce de leche, and butter. Microwave for one minute. Stir to combine. Microwave one more minute, if needed, then stir until the mixture is smooth. Then stir in the vanilla extract.

Scoop the caramel peanut butter fudge over the cookie layer. Smooth into an even layer. Chill until the chocolate layer is ready.

For the Chocolate Topping: In a clean microwave-safe bowl, combine the chocolate chips, heavy cream, and corn syrup. Microwave in one minute increments, stirring in between, until the chocolate ganache is very smooth. Then pour over the caramel layer and spread into an even layer.

Chill for at least 2 hours to set. Then lift the entire sheet of bars out of the pan, by the edges of the parchment paper. Cut into 12 large bars or 30 small bars.

Vegan Millionaire Shortbread is made with a buttery shortbread cookie base, gooey vegan caramel, and chocolate ganache. It’s an easy cookie bar that’s deliciously rich and indulgent!

Vegan Millionaire Shortbread

vegan butter, softened

all purpose flour

vegan sweetened condensed milk ((1 1/2 cups))

vegan butter

light brown sugar, packed

vegan chocolate chips

coconut cream

sea salt,

Preheat the oven to 350 degrees F and line a 8x8 inch pan with parchment paper.

Using an electric mixer (I use my stand mixer), cream together the vegan butter and sugar until creamy, about 1 minute. Scrape the sides as needed.

Gradually add the flour (1/2 cup at a time), scraping down the sides as needed. Add the salt with the last 1/2 cup of flour.

The dough should be crumbly. Place the crumbly dough into the prepared pan and press it evenly into the pan.

Bake for 15-20 minutes until the edges are golden brown.

Let the crust cool while you make the caramel.

Make the shortbread crust

In a medium saucepan,  add the vegan condensed milk, vegan butter, brown sugar and corn syrup.

Turn the heat to medium-high. Stir frequently until the butter is melted and all the ingredients are well combined.

Continue to stir until the mixture begins to boil, then reduce the heat so it is simmering (gently bubbling) and stir constantly at this point.

Stir gently for 12-15 minutes until it looks like rich caramel and it starts to pull away from the sides of the pot. Do not cut this time short! Trust me, your caramel will not set at all and the bars will be a mess. It should thicken up, but it will thick more as it cools.

Remove from heat and stir in the vanilla extract and salt.

Pour the caramel evenly over the shortbread crust, using a spatula to spread it if needed. Place in the refrigerator to chill for an hour before topping with the chocolate ganache.

Make the caramel

Place the chocolate chips and coconut cream in a microwave safe bowl.

Heat in the microwave for 1 minute. Stir, then heat in 30 second intervals, stirring in between, until completely melted and smooth.

Allow the ganache to cool for about 5 minutes, then evenly spread it over the caramel layer.

Sprinkle with sea salt, if desired, and place in the refrigerator for about 30 minutes so the chocolate can harden. Cut into squares and serve.

Storing leftover bars: Keep leftover bars in the refrigerator in a covered container for up to 1 week. They also freeze well, simply thaw and enjoy.

Make the chocolate ganache

These vegan, gluten-free chocolatey treats with dates, cashews and maple syrup are just as moreish as the original millionaire's shortbread

Vegan millionaire's shortbread

cashew nuts

rolled oat

medjool dates pitted

coconut oil

pitted medjool dates

almond milk

maple syrup

tsp vanilla extract

cocoa powder

Grease a 20cm square cake tin and line with baking parchment. Tip the cashew nuts and oats into a food processer and blitz to crumbs. Add the dates and coconut oil, and blend again. Transfer to the tin and use a spoon to press the nutty mixture into a compact, even layer that covers the base. Chill while you prepare the filling.

For the filling, add the dates, almond milk, maple syrup and coconut oil to a saucepan with a generous pinch of salt and bring to a simmer. Boil for 2-3 mins until the dates are really soft. Cool the caramel a little, then tip into the blender, add the vanilla extract and blitz to a smooth purée. The caramel will be hot so be careful when handling. Add a little more salt if the mixture is too sweet. Pour over the nutty base and spread to the sides of the tin, getting the surface as smooth as possible. Chill while you prepare the topping.

Gently heat the coconut oil in a saucepan until melted. Remove from the heat and whisk in the cocoa and maple syrup until there are no lumps. Cool for 10 mins, pour over the caramel layer and return to the fridge for at least 3 hrs or until firmly set. To serve, cut into squares. Will keep in the fridge for up to a week.

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