Bourbon Millionaire Bars
Ingredients
Shortbread Layer
- ½ cup unsalted butter slightly softened
- 1 cup all-purpose flour
- 3 Tablespoons granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Bourbon Salted Caramel
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature
- 1 14.5oz can sweetened condensed milk
- 3 Tablespoons light corn syrup
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Chocolate Layer
- ½ cup semi-sweet chocolate chips
- 4 Tablespoons unsalted butter cubed and room temperature
- 2 Tablespoons light corn syrup
- 1 pinch salt
Instructions
Shortbread Layer
- Preheat oven to 350°. Line an 8x8" pan with parchment paper or grease pan and dust with flour, tapping out excess over the sink.
- In a medium-sized bowl, combine the flour and salt.
- Using your fingers or a pastry blender, cut in the butter until the mixture is the size of small peas.
- Mix in the vanilla and egg yolk until well combined.
- Press mixture into pan until it's well-packed. Bake 20 minutes or until shortbread is light-brown. Cool completely in pan.
Salted Caramel Layer
- In a large saucepan, combine sugar, corn syrup, butter, and condensed milk. Place over medium heat, and bring to a gentle boil, stirring constantly. Once boiling, reduce heat to simmer, and cook for 20 minutes, stirring constantly, until mixture is a light-amber color.
- Remove from heat and stir in bourbon, vanilla, and salt.
- Pour mixture over cooled shortbread layer. Place in refrigerator to cool a couple hours until caramel has set.
Chocolate Layer
- Using a double boiler, or placing a heat-proof bowl over a pot of simmering water, combine chocolate chips, corn syrup and butter, stirring constantly until chocolate has melted. Stir in salt. Pour chocolate over caramel layer and place in refrigerator to chill until set.
- Cut into bars, and sprinkle with flaky sea salt if desired.