Millionaire Bars (traditional and gluten free recipes

Millionaire Bars (traditional and gluten free recipes

  • Serves: 20 servings
Millionaire Bars (traditional and gluten free recipes

Millionaire Bars (traditional and gluten free recipes

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • Condiments

    • 2 tbsp Brown rice syrup or corn syrup
  • Baking & Spices

    • 2/3 cup Brown rice flour
    • 1/3 cup Granulated sugar
    • 1/2 tsp Kosher salt
    • 3 tbsp Potato starch
    • 2 cups Semi sweet or dark chocolate chips
    • 1/3 cup Tapioca starch
    • 1 tsp Vanilla extract
    • 1/2 tsp Xanthan gum
  • Dairy

    • 1 1/16 cup Butter
    • 1 14 ounce can Condensed milk, sweetened

Found on

Description

A family cooking and food blog housing over 1200 recipes with photographs and easy-to-follow instructions.

Recipe adapted from and with thanks to Center Cut Cook and Eats Well With Others

Ingredients

  • Shortbread Ingredients:
  • 1/2 cup cold butter, cut into pieces
  • 2/3 cup brown rice flour *
  • 1/3 cup tapioca starch *
  • 3 tablespoons potato starch *
  • 1/2 teaspoon xanthan gum *
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • * If you are not in need of a gluten free recipe, simply substitute a total of 1 cup all-purpose flour for the items marked with an *
  • Caramel Layer Ingredients:
  • 1/2 cup butter
  • (1) 14 ounce can sweetened condensed milk
  • 2 tablespoons brown rice syrup or corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoons kosher salt
  • Chocolate Layer Ingredients:
  • 2 cups semi sweet or dark chocolate chips
  • 1 tablespoon butter
  • Optional: kosher, course sea salt, or Maldon salt (if you have it)

Directions

  • Preheat the oven to 350 degrees. Line an 8-10 square pan with greased foil or parchment paper. Combine all of the shortbread ingredients in a food processor and pulse a few times to combine and break it down into crumbs. Pour the crumbs into the prepared pan and press lightly with your fingertips to form the crust. Bake for 20-22 minutes until the crust is lightly browned. Remove from the oven and cool completely.
  • Melt the butter in a medium saucepan over medium heat. Add the condensed milk, syrup, vanilla, and salt and whisk to combine. Bring to a low boil and cook for 8-10 minutes, whisking and scraping the bottom constantly. The mixture will thicken and turn golden brown. Pour the caramel over the crust and spread evenly to the edges. Let it cool to room temperature, about 30 minutes.
  • Melt the chocolate with the butter in a medium size glass mixing bowl in the microwave for 1 1/2 minutes at half power. Stir and microwave an additional 30 seconds at 50% power, only as needed. Stir until the chocolate is smooth and completely melted. (If youd rather not use the microwave, you can also melt the chocolate in the glass bowl over a pan of gently simmering water.)
  • Pour the chocolate over the caramel and spread it out evenly to the sides. Sprinkle lightly with course salt, if desired. Let cool at room temperature for 10-15 minutes and then refrigerate for 1 hour. Use the foil or parchment to lift the bars out of the pan before slicing. Enjoy!
  • Serves: 20 servings
barefeetinthekitchen.com

barefeetinthekitchen.com

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Title:

Millionaire Bars {traditional and gluten free recipes}

Descrition:

Recipe adapted from and with thanks to Center Cut Cook and Eats Well With Others

Millionaire Bars (traditional and gluten free recipes

  • Condiments

    • 2 tbsp Brown rice syrup or corn syrup
  • Baking & Spices

    • 2/3 cup Brown rice flour
    • 1/3 cup Granulated sugar
    • 1/2 tsp Kosher salt
    • 3 tbsp Potato starch
    • 2 cups Semi sweet or dark chocolate chips
    • 1/3 cup Tapioca starch
    • 1 tsp Vanilla extract
    • 1/2 tsp Xanthan gum
  • Dairy

    • 1 1/16 cup Butter
    • 1 14 ounce can Condensed milk, sweetened

The first person this recipe

barefeetinthekitchen.com

barefeetinthekitchen.com

196 0

Found on barefeetinthekitchen.com

barefeetinthekitchen.com

Millionaire Bars {traditional and gluten free recipes}

Recipe adapted from and with thanks to Center Cut Cook and Eats Well With Others