Millionnaire-like bars (gluten-free)

Hi guys! It's time for a fairly simple yet deadly treat : millionaire-type bars. Sometimes twix-like, sometimes gooeyer, it all depends on the mood.

I change the topping sometimes with nuts, sometimes white chocolate, sometimes mocha, again, the mood.

Not gonna lie, it does take several steps and time to set layers, so it may not be ready in a couple hours, but possibly after half a day day. But it's entirely worth it, wink. This is why I make caramel before, or even the chocolate layer before. Just heat them up when you're ready to pour and assemble.

Here's the recipe :

Caramel (I make this the day or week before)

1 cup sugar

1/2 cup whipping cream

3 tablespoons of butter

1/2 teaspoon sea salt

In a saucepan, over medium heat, allow sugar to melt to a light tan color. Add cream and other ingredients and stir for about 3 minutes or until slightly thickened. Allow to cool.

Shortbread base :

2/3 cup softened butter

4 tablespoons sugar

2 cups flour (or for gluten-free variety : 1 cup gluten-free flour + 1/2 cup cornstarch + 1/2 cup almond flour)

1/2 teaspoon salt

2 tablespoons milk as needed

Prehead oven 350° F / 180° C. Line a rectangular pan with parchment paper. Mix all ingredients and knead until you get a non-sticky dough. Spread dough to the edges in pan, flatten evenly with the bottom of a glass, pierce with a fork and bake for 10-12 minutes or until lightly browned. Set aside to cool.

For the chocolate layer

1/2 cup semi-sweet chocolate chips or 150 g of baker's chocolate

1/4 cup whipping ceram

3 tablespoons of confectioner's sugar

In a saucepan, warm chocolate until melted, add cream and sugar and stir until smooth. Set aside to cool.

Top layer :

Either chopped almonds or hazelnuts

Or white chocolate coffee cream :

50 g white chocolate

1/4 cup whipping cream

2 teaspoons instant coffee diluted in a couple tablespoons of warmed cream

Melt white chocolate with cream in a saucepan (or microwave), add diluted coffee, whisk until creamy.

If the caramel has hardened, you can warm it for a minute so you can pour it onto the cookie base. Refrigerate about 2 hours or until hardened. Do the same with the dark chocolate layer, pour over hardened caramel, even out to edges, then refrigerate. Once hardened, add either nuts on top or mocha cream layer, then swirl arabesques or circles with a knife.

Enjoy, everyone !

Comments

Cotton sponge cake with strawberries and cream cheese frosting

My kids had a birthday to celebrate so I made the cakes and they decorated. I used to do this when my children were small, set up a table for them to decorate cookies or gingerbread houses, even had parties like this, and to this day, they like assembling treats and are good cooks. Here's the batter recipe I often use which you can find in my other recipes (mocha sponge, apple cider cake...) : Cotton sponge cake recipe : 4 eggs, separated 1/2 cup (100 g) granulated sugar 1-1/4 cup (180 g) cake flour 3/4 cup (150 g) confectioner's sugar 1/4 cup cider (60 g) (French kind, or 4.5% alcohol) or beer or carbonated water 1/4 cup (60 g) sour cream (or thick cream) 1/4 cup (60 g) milk (as needed) 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 180° F / 350° C. Line pan with parchment paper. I used a 7" spring-form pan and a small fluted brioche mold. Beat egg whites until soft peaks form. Add granulated sugar a little at a time and continue

Fluffiest cinnamon rolls, with yogurt cream frosting

I must say this is the most wonderful cinnamon rolls dough I've discovered to date. Light, fluffy, delicious, what more could you ask for? I filled half the dough with brown sugar, cinnamon, and nuts, while the other half was filled with some homemade strawberry jam. Here is the recipe for the dough, inspired by Foodess.com, which has the best explanation for the dough, go to the website for more info. I will always use this dough to make these buns from now on. 240 ml warm milk 2 large eggs 570 g all-purpose flour 100 g sugar 2 1/4 teaspoon instant yeast 1 1/2 teaspoon salt 115 g unsalted butter (softened) Cinnamon filling 200 g brown sugar 2 teaspoons cinnamon 115 g softened butter 1/2 cup nuts (cashews, walnuts, almonds...) Strawberry jam 12-15 strawberries 50 g sugar (or more if you like it sweeter) 1 tablespoon of cornstarch Cut strawberries in 1/4 or 1/8ths and simmer with the sugar until softened, about 3-5 minutes. Add a spoonful of this in a cup with the cornstarch to d

Santa Swiss roll

Hello, everyone! Now that it's the season... Had quite a bit of fun making this yule log. I was dreaming of a red and white Santa-inspired cake with raspberries. I was so pleased with the result, the cake was so soft and not too sweet, the cream light and the raspberries added that perfect tanginess and sweetness. Here's the recipe for the pink velvet and raspberry base: 60 g cooking oil 80 g milk 100 g cake flour 70 g sugar + 3 tablespoons more for the egg whites 6 eggs, separated 1 teaspoon vanilla or 1 teaspoon of coffee extract 1/2 teaspoon salt 1/8 teaspoon red gel food color + fresh raspberries, rinsed and pat dried + macarons, candies, sprinkles to decorate Cream cheese frosting 200 g heavy whipping cream 200 g softened cream cheese 50 g confectioners sugar 1 teaspoon lemon juice Preheat hoven 340° F / 170° C. Line a large rectangular baking sheet with parchment paper (I used a 13" x 17" pan). In a bowl, whisk cooking oil, milk, sugar, egg yolks, vanilla, salt

Islands in the sky, food & travel

Search This Blog