Crumble Crust Million Dollar Bars

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Crust Layer

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*1 cup All-purpose Flour, sifted

*1/4 cup Dark Brown Sugar, packed

*2 teaspoons Cornstarch

*1/4 teaspoon Sea Salt

*1/2 cup Butter, cold and cubed

*1 tablespoon Ice Cold Water

*1 large Egg Yolk

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Caramel Layer

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*1 can 14 ounce Sweetened Condensed Milk

*6 tablespoons Butter

*2 tablespoons Dark Corn Syrup

*1 teaspoon Vanilla Extract

*1/8 teaspoon Sea Salt

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Dark Chocolate Layer

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*6 ounces Semi-Sweet Baking Chocolate Bar-like Bakers, chopped into chunks

*3 tablespoon Heavy Cream

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Preheat oven 350*F.

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In a parchment lined 9×9 inch pan or we used a quarter baking sheet and spray parchment with Pam cooking spray.

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Making the Crust Layer

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Use a pastry cutter or food processor with metal blade.

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Combine together in bowl using the pastry cutter or food processor, add the flour, brown sugar, cornstarch and sea salt. Mix or pulse together until well mixed. Then pulse or cut in cold butter until clumps form. Then add the ice water and egg yolk until moist clumps.

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Crust dough will be sticky when you scoop the dough onto baking sheet/ pan so, flour your hands while you press into prepared baking sheet/pan.

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Poke dough with a fork all over the dough crust layer and bake for 20 minutes. Then set aside to cool while making caramel layer.

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Making the Caramel Layer

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In a medium heavy duty sauce pan, add all the caramel ingredients and whisk them together until combined. Then turn on stove to medium-low heat whisking together until sugar dissolves. Turn up to medium heat (whisking continuously throughout cooking) and bring to a boil and the caramel mixture becomes thick (use a candy thermometer and when it reaches 225*F.) about 6 minutes. Pour the caramel over baked crust and let set in the fridge for about 15 minutes while you make the chocolate layer.

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Making Chocolate Layer

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In a sauce pan fill 1/3 full with water. Then in a small glass bowl that fits on top the sauce pan, making sure it doesn’t touch the water. Add the chocolate and cream to the glass bowl. Turn on heat to medium-low and melt chocolate and then add to the top of the cooled caramel layer.

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Refrigerate the bars at least one hour before cutting into squares, cut into squares with dough cutter or sharp knife and store in airtight container if fridge until serving.

Recipe adapted from Once upon a Chef Millionaire’s Shortbread

 

Enjoy!

Jessica and Lindy