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

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