Recipes
Recipe: Million-dollar bars
Recipe: Million-dollar bars
Recipes
Recipe: Million-dollar bars
Taste just one of these treats and you’ll understand the name. My mom’s English friend, Mrs. Kennedy, introduced the Powers clan to Million-Dollar Bars. She wouldn’t part with the recipe, so my sister Sarah and I came up with one ourselves. The problem is that you can’t eat just one.
Ingredients
Directions
1 Preheat the oven to 325°F.
2 Sift the flour into the bowl of a food processor. Add the sugar and the chilled butter and pulse until the mixture resembles crumbs.
3 Press the mixture into a 9 x 13-inch pan sprayed lightly with nonstick cooking spray and bake for 30 to 35 minutes, or until light golden. Let cool in the pan.
4 In a medium saucepan, melt the brown sugar and the remaining stick of butter. Add the condensed milk and stir constantly over medium-high heat until the mixture thickens slightly and becomes light golden in color, 3 to 4 minutes. Remove the caramel from the heat and pour evenly over the cooled cookie mixture. Let cool slightly.
5 In the meantime, melt the chocolate in a bowl over a pot of simmering water and gradually whisk in the heavy cream until smooth.
6 Pour the melted chocolate mixture over the caramel and spread it evenly with a small offset spatula or by tapping the bottom of the pan on a hard surface.
7 Cool the bars in the refrigerator until set and cut into squares. If the chocolate hardens, let the bars stand for at least 1 hour at room temperature before cutting. They will keep for 1 week on the counter and 2 weeks in the freezer.
Makes 35 bars.
BUY THIS BOOK
From Lulu Powers Food to Flowers by Lulu Powers. Published by Harper Collins. Copyright 2010 by Lulu Powers. All rights reserved. Reprinted by permission of Harper Collins.
Ingredients
- 1½ cups all-purpose flour
- ½ cup sugar
- ¾ pound (3 sticks) unsalted butter, 2 sticks chilled and cut into pieces, 1 stick at room temperature
- ½ cup packed brown sugar
- Two 14-ounce cans unsweetened condensed milk
- 12 ounces semisweet chocolate chips
- ¼ cup heavy cream
Directions
1 Preheat the oven to 325°F.
2 Sift the flour into the bowl of a food processor. Add the sugar and the chilled butter and pulse until the mixture resembles crumbs.
3 Press the mixture into a 9 x 13-inch pan sprayed lightly with nonstick cooking spray and bake for 30 to 35 minutes, or until light golden. Let cool in the pan.
4 In a medium saucepan, melt the brown sugar and the remaining stick of butter. Add the condensed milk and stir constantly over medium-high heat until the mixture thickens slightly and becomes light golden in color, 3 to 4 minutes. Remove the caramel from the heat and pour evenly over the cooled cookie mixture. Let cool slightly.
5 In the meantime, melt the chocolate in a bowl over a pot of simmering water and gradually whisk in the heavy cream until smooth.
6 Pour the melted chocolate mixture over the caramel and spread it evenly with a small offset spatula or by tapping the bottom of the pan on a hard surface.
7 Cool the bars in the refrigerator until set and cut into squares. If the chocolate hardens, let the bars stand for at least 1 hour at room temperature before cutting. They will keep for 1 week on the counter and 2 weeks in the freezer.
Makes 35 bars.
BUY THIS BOOK
From Lulu Powers Food to Flowers by Lulu Powers. Published by Harper Collins. Copyright 2010 by Lulu Powers. All rights reserved. Reprinted by permission of Harper Collins.
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