Millionaire Bar Recipe aka Homemade Twix Bar
Millionaire Bar Recipe aka Homemade Twix Bar
These millionaire bars have a perfectly crumbly shell, a very viscous caramel in the middle, and a thin layer of delicious semi-sweet chocolate. They definitely won their name!
Bar desserts are convenient for parties and gatherings because you can make them in one pan, but they can be made in multiple servings. We love these millionaire sticks, just like our sugar cookie sticks and magic sticks!
Homemade twix bar? Yes, please!
As you know, our family likes to try new and delicious food. When we first saw these millionaire bars (aka Twix Bars), we knew we had to try them. I mean, anything that contains a lot of caramel must be great, right? right!
These millionaire bars are easy to put together and they taste delicious! They taste like a TWIX BAR, with a crumbly shortbread on the bottom, a slimy middle, and a very thin layer of chocolate on the top.
Homemade stick-shaped Twix candies? Oh yeah! I think it is safe to say that they are definitely our favorite dessert at the moment. Give it a try, and if you think they are up to their title, please let us know.
Three layers of delicious
This enjoyment is worth the wait. Make sure to give yourself enough time to complete all the steps in order to set up each layer correctly. The three-tiered combination of flavors is irresistible!
Shortbread crust. Combine flour, baking powder and salt in a small bowl and set aside. In a large bowl, use a blender to beat the butter and sugar until light and fluffy. Add the flour mixture until completely combined.
Spread in an 8 x 8 inch baking pan lined with parchment paper. Bake at 325°F for 15-18 minutes, or until light golden brown.
Caramel filling. Put butter, sugar, corn syrup and condensed milk in a saucepan and heat over medium heat. Stir occasionally until smooth and the butter melts.
Bring to a boil, then reduce the heat to a minimum, stirring constantly, until the mixture thickens and turns amber.
Spread on the shortbread layer and let it cool completely. After cooling, put it in the refrigerator for several hours or overnight.
Chocolate glaze. For the chocolate glaze, heat the butter and corn syrup in a small saucepan until melted.Remove from fire and add chocolate (Make sure it is high-quality chocolate), Stir until melted.
Pour immediately on the condensed milk layer. Cool completely and cool for several hours before cutting into cubes.
Want a marble effect? Follow the instructions to spread the chocolate. Add 6-8 pieces of white chocolate. Stir the white and dark chocolate with a spoon.
Just in case you have leftovers
We doubt it. đ
I can assure you that these sticks will not last long, but if miraculously you have leftovers, this is the way to keep them fresh.
- Countertop: Cover the lid and store for 3-5 days.
- Refrigerator: Store up to 2 weeks with the lid on. If they have not been pre-cut, let the chocolate bar heat slightly at room temperature before slicing, otherwise the top layer of the chocolate may crack.
- Freezer: Once completely solidified and cooled. Wrap it in plastic, then wrap it in aluminum foil. Label and freeze for up to 3 months. Thaw and serve.
I can seriously eat a whole pot of these by myself!
For more information on our favorite bars, please check:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 15 minutes
Cool down for 2 hours
Total time 2 hours 25 minutes
9 servings
Calories 554 kcal
Author Little Luna
according to
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/4 cup sugar
caramel
- 1/2 cup unsalted butter cut into pieces
- 1/2 cup sugar
- 2 tablespoons light corn syrup
- 14 ounces sweetened condensed milk
Ingredients
- 3.5 ounces milk chocolate, chopped, or semi-sweet chocolate
- 1/2 teaspoon light corn syrup
- 1/4 cup unsalted butter cut into chunks
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Combine flour, baking powder and salt in a small bowl and set aside. In a large bowl, use a blender to beat the butter and sugar until light and fluffy. Add the flour mixture until completely combined. Spread in an 8 x 8″ baking pan lined with parchment paper. Bake at 325 degrees for 15-18 minutes or until light golden brown.
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For the filling, mix the butter, sugar, corn syrup, and condensed milk in a saucepan and heat over medium-high heat. Stir occasionally until smooth and the butter melts. Bring to a boil, then reduce the heat to a minimum, stirring constantly, until the mixture thickens and turns amber. Spread on the shortbread layer and let it cool completely. After cooling, put it in the refrigerator for several hours or overnight.
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For the chocolate glaze, heat the butter and corn syrup in a small saucepan until melted. Remove from heat, add chocolate and stir until melted. Pour immediately on the condensed milk layer. Let cool completely and cool for several hours before cutting into cubes.
Adapted from “Collecting Memories”.
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