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I love the 4th of July. It’s on of my very favorite holidays. Any holiday that focuses on how wonderful our country is is the one for me. I love the stars & stripes. I love the parades. I love the fireworks. Most of all I love the food!
Every 4th of July, we get together at my parent’s house for a cookout. My father is king of the grill so they generally take care of the meat and salads. What falls on me is bringing the dessert. Each year, I try to out do the year before and bring something decadent, sweet and delicious.
I generally buy my staples at Hannaford. Their prices on the basics are generally the lowest of any of the stores in our area. The quality of their meats and produce is amazing too and at very reasonable prices. I decided to make Millionaire Bars from a recipe I found on the Hannaford site. I noticed a few errors in the recipe so I used their recipe as the inspiration for my own. Here’s my revised recipe:
1/2 cup butter
1 1/4 cup flour
1/4 cup sugar
2 teaspoons vanilla
1/2 tsp corn starch
1/2 tsp baking powder
3/4 cup butter
1/2 cup sugar
3 tablespoons dark corn syrup
3/4 cup sweetened condensed milk
1 cup Chocolate chips
1. Preheat oven 350F. Line an 8 or 9 inch square pan with parchment paper, letting the ends of the paper extend over edges of pan, or spray pan with cooking spray.
2. In a large bowl, using an electric mixer on medium speed, cream butter and sugar until smooth and creamy about 2 minutes. Mix in vanilla.
3. Sift together flour, cornstarch and baking powder. Add to bowl and mix on low speed until well mixed.
4. Using your fingers, press dough gently and evenly into prepared pan. Bake until top is golden and edges brown, about 25 to 30 minutes.
5. While the shortbread bakes, prepare caramel filling. Put butter, sugar, syrup and condensed milk in a large sauce pan. Cook over medium heat until mixture comes to a boil, stirring occasionally 10 to 15 minutes. Continue boiling, stirring gently and constantly 4 more minutes. Mixture should darken to a light caramel color.
6. Remove pan from heat and pour filling over shortbread.
7. Let caramel filling cool for 5 minutes. Then sprinkle chocolate chips over filling. Let the chips soften until they melt, about 5 minutes. Using a knife or spatula, spread the chips over the filling.
6. Refrigerate for 2 to 3 hours. Cut into 16 squares and enjoy! Store in tightly sealed container at room temperature for up to 3 days.
This is absolutely amazing. It’s like a huge thick Twix bar. This has got to be one of my all time favorite ever made desserts. If I keep making this, I am going to outgrow all my clothes. You have got to try this! Check out my story on Intersect!
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.