Cookie # 27 is:
Millionaire Shortbread Cookie Bars
This bar cookie is easy AND delicious! Very rich....and why it's named MILLIONAIRE. Cut these little gems small unless you enjoy going into sugar-shock! Really they are tasty and with a cold glass of milk...can't be beat!
Millionaire Shortbread Cookie Bars
Shortbread:
1 ½ sticks butter – room temperature
¼ cup sugar
½ teaspoon vanilla
1 ½ cups flour
1/8 teaspoon salt
Caramel Filling:
1 can Dulce de Leche (found in the Mexican food aisle)
Chocolate Topping:
4 ounces chocolate chips
1 teaspoon butter
For the shortbread:
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Beat in the vanilla. Add the flour and salt and beat just until the dough comes together. Press into the bottom of a greased 9x9 inch baking pan. Bake for about 20 minutes or until pale golden brown. Remove from oven and place pan on a wire rack to cool.
For the caramel filling:
Open can of Dulce de Leche and place caramel in a microwaveable bowl. Heat for about a minute until warmed through. Stir to smooth. Pour over cooled shortbread crust.
For chocolate topping:
Place chocolate chips and butter in a microwavable bowl and heat at 30 second intervals, stirring each time, until smooth. Pour over set and cooled caramel. Let chocolate set up. Slice into bars.
Makes about 16 bars.
Copyright © 2010 Simple Fare, Fairly Simple. All rights reserved.
Millionaire Shortbread Cookie Bars
This bar cookie is easy AND delicious! Very rich....and why it's named MILLIONAIRE. Cut these little gems small unless you enjoy going into sugar-shock! Really they are tasty and with a cold glass of milk...can't be beat!
Millionaire Shortbread Cookie Bars
Shortbread:
1 ½ sticks butter – room temperature
¼ cup sugar
½ teaspoon vanilla
1 ½ cups flour
1/8 teaspoon salt
Caramel Filling:
1 can Dulce de Leche (found in the Mexican food aisle)
Chocolate Topping:
4 ounces chocolate chips
1 teaspoon butter
For the shortbread:
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Beat in the vanilla. Add the flour and salt and beat just until the dough comes together. Press into the bottom of a greased 9x9 inch baking pan. Bake for about 20 minutes or until pale golden brown. Remove from oven and place pan on a wire rack to cool.
For the caramel filling:
Open can of Dulce de Leche and place caramel in a microwaveable bowl. Heat for about a minute until warmed through. Stir to smooth. Pour over cooled shortbread crust.
For chocolate topping:
Place chocolate chips and butter in a microwavable bowl and heat at 30 second intervals, stirring each time, until smooth. Pour over set and cooled caramel. Let chocolate set up. Slice into bars.
Makes about 16 bars.
Here are the goods!
Fluff up the sugar and butter.
Then beat in the vanilla.
Beat in the dry stuff....
...then pat into the pan.
Bake!
Here's the caramel-y goodness.
Warm in the microwave...
...and stir until smooth. Then....
...spread over the cooled crust.
Melt the chocolate chips. Then....
..spread over the cooled caramel.
Yum!!
Copyright © 2010 Simple Fare, Fairly Simple. All rights reserved.
