Millionaire Bars
 
Makes 25
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • ⅓ cup (67 grams) granulated sugar
  • ¼ cup (32 grams) cornstarch
  • 1 teaspoon (3 grams) kosher salt
  • 1¼ cups (284 grams) cold unsalted butter, cubed
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • Chestnut Praline Caramel Filling (recipe follows)
  • Dark Chocolate Ganache (recipe follows)
  • Garnish: cacao nibs, fleur de sel
Instructions
  1. Preheat oven to 350°F (180°C). Line a 10-inch square baking dish with parchment paper, letting excess extend over sides of pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, cornstarch, and salt at low speed for 1 minute. Add cold butter and vanilla bean seeds; beat until a ball starts to form, 2 to 3 minutes. Press dough into bottom of prepared pan.
  3. Bake until edges are golden brown, about 30 minutes. Let cool completely in pan.
  4. Pour warm Chestnut Praline Caramel Filling over prepared crust. Let cool at room temperature for 1 hour. Wrap pan in plastic wrap, and refrigerate overnight.
  5. Pour warm Dark Chocolate Ganache over Chestnut Praline Caramel Filling, spreading in an even layer with an offset spatula, if necessary. Let set for 5 minutes. Sprinkle with cacao nibs and fleur de sel, if desired. Refrigerate until firm, about 1 hour.
  6. Using excess parchment as handles, remove from pan, and cut into squares. Store in an airtight container at room temperature for up to 3 days or in refrigerator for up to 2 weeks.
Notes
Plan Ahead: This recipe is a 2-day process. On day 1, bake the shortbread cookie base, make the Chestnut Praline Caramel Filling, and top the cookie base with the filling. Refrigerate overnight. On day 2, top with the Dark Chocolate Ganache, and refrigerate again before slicing.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/millionaire-bars/