Today's Pinspired post was a dessert bar that had been dubbed Billionaire Bars, I think because they are rich. They would go well with a nice hot cup of coffee to balance the sweet.
Most, if not all of what is required you will probably already have in your kitchen pantry which makes it pretty straight forward.
Here's what you'll need:
1/2 cup white sugar
2 Tbsp brown sugar
pinch of salt
2 and 1/4 cups of all purpose flour
1 cup of unsalted butter
1/2 cup of unsalted butter
1/2 cup brown sugar
1 can sweetened condensed milk
1 tsp vanilla extract
2 cups milk chocolate chips
1/2 white chocolate chips
Preheat your oven to 350F, line a 9 x 13 inch pan with aluminum foil (or parchment paper) and give it a spray with Pam. Then you can get started making your base.
In a large bowl mix both the sugars, salt and the flour together.
Microwave the butter for one minute, then pour the melted butter into the dry ingredients..
And mix until everything is just starting to hold together.
Spread it out into your pan, flattening it out with your hand and poking holes with a fork.
Slide the crust into the oven and bake for 25 minutes.
This is a perfect time to grab the kiddies and a book and jump into bed for a giggly read. :)
Once the base is done and cooling you can start on the filling.
Put everything but the vanilla into a heavy sauce pan and begin to cook it on a low heat. You will have to stir the whole time and it takes about 20 minutes in total.
The filling will be quite a bit thicker at the end.
Mix the vanilla into the filling and then pour the filling onto the base and let cool completely (I put it in the fridge) before you add the topping.
This pic is a bit dark...sorry about that.
The original recipe said to melt the chocolate separately in a double boiler but...
I used the microwave...one minute..stir, another 30 seconds..perfect.
Drag a butter knife gently back and forth (you'll have to spread into the sides a little too).
Put it back in the fridge to set and then enjoy:
Overall they are a bit sweet for me, but as I stated before I think would go well with coffee, it would be a perfect balance of sweet and strong.
Don't forget to let them warm up a bit before cutting...if the chocolate on top is too cold it will crack.
Original recipe here.