Millionaire’s Bars with Annelies Salted Caramel

Rich and decadent, this gourmet treat is sinfully delicious. Layers of buttery shortbread, sweet caramel, and dark chocolate come together to create this delightful dessert. What makes these Millionaire’s Shortbread bars different is the addition of Annelies cheese to the caramel. Its sweet roasted hazelnut and alpine grass flavors combined with undertones of butterscotch and cocoa give the caramel extra complexity. One bite and you’ll really feel like a million bucks.

prep time
20minutes
assembly time
30minutes
Serves
6people

preparation & ingredients

1/4 cup Granulated sugar

1/2 cup Unsalted butter

1/4 cup All-purpose flour

1 Tbsp. Milk

1/2 tsp. Kosher salt

1/2 cup Granulated sugar

3/4 cup Unsalted butter

3 Tbsp. Light corn syrup

14 oz. Sweetened condensed milk

1/4 lb. Murray's Cave Aged Reserve Annelies

1 tsp. Flaky sea salt

2 1.55-oz. bars Cru Chocolate Nicaragua 72% Dark Chocolate Bar

2 1.55-oz. bars Cru Chocolate Guatemala 72% Dark Chocolate Bar

Preheat oven to 350 F and line a square baking pan with parchment paper.

Cream together the sugar and butter in a large bowl. Slowly add the flour and mix just to combine. Stir in the milk until the mixture resembles rough crumbs.

Press the dough into the pre-lined pan and bake for 18-22 minutes or until golden brown. Remove from the oven and set in a cool place while you prepare the caramel.

Melt the butter and sugar in a medium saucepan over medium low heat. Add the corn syrup and condensed milk, stirring constantly, and increase the heat to medium high to bring the mixture to a rapid boil. Once it reaches a boil, reduce the heat to medium, add the grated Annelies and cook for an additional 6 minutes, stirring constantly, until the mixture reaches a deep golden hue.

Pour the caramel over the cooled shortbread and spread evenly to cover the layer below entirely.

Break the chocolate bars into pieces and use a double boiler or a microwave in short bursts to melt completely.

Pour the melted chocolate over the set caramel layer and sprinkle with flaky sea salt. Chill for 30 minutes minimum to set the bars before cutting into squares to serve.