SKIPPY® Millionaire Bars
Sweet tooth approved! Enjoy bite after bite of sweet caramel peanut butter and chocolate layered on a crumbly shortbread crust.
Sweet tooth approved! Enjoy bite after bite of sweet caramel peanut butter and chocolate layered on a crumbly shortbread crust.
24 bars
374
20 Minutes
3 Hours
Ingredients
Crust
- 1 cup butter, softened
- ½ cup packed brown sugar
- 1 large egg yolk
- 2 cups flour
- 1 teaspoon salt
Caramel Peanut Butter Layer
- 2 cups powdered sugar
- 1 cup SKIPPY® Creamy Peanut Butter
- 1 (13.4-ounce) can dulce de leche
- ½ cup butter, softened
- 1 teaspoon vanilla extract
Chocolate Topping
- 12 ounces semisweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon corn syrup
Garnish
- 4 ounces white vanilla flavored melting wafers, melted
Directions
Heat the oven to 350°F. Line 9X13 inch baking pan with foil or parchment paper.
Crust
- In mixer bowl, cream together butter and brown sugar. Add egg yolk. Blend to combine. Add flour and salt. Blend until dough forms. Press into bottom of prepared pan. Bake 24 to 26 minutes or until the top is light golden brown. Cool.
Caramel Peanut Butter Layer
- In mixer bowl, blend together powdered sugar, peanut butter, dulce de leche, butter and vanilla. Smooth mixture over cooled crust in an even layer. Chill 30 minutes.
Chocolate Topping
- In microwave-safe bowl, add chocolate chips, heavy cream, and corn syrup. Microwave on HIGH in 30 second increments, stirring in between, until melted and smooth. Pour over caramel layer, spreading to edges.
- In piping bag fitted with a small tip, pour melted vanilla melting wafers. Pipe lines across top of bars in 1-inch intervals. Using toothpick, pull through piped lines in 1 inch intervals; dragging the toothpick in opposite directions to create a feathered pattern. Chill for 30 minutes.
Use foil to lift from pan. Peel foil away from edges. Cut into bars.