I am going to go ahead and tell you that the photos do not do these bars justice. Partially because I tried to take photos when it was half dark outside, and also because these Trillionaire’s Shortbread Bars are just too good.
Let me tell you how these bars came into existence.
One day, one of my coworkers gave me a recipe for Billionaire’s Shortbread Bars from Food and Wine. She mentioned something about the difference between Millionaire’s Shortbread Bars and Billionaire’s Shortbread Bars. So I did some research, but didn’t find much other than sometimes Billionaire’s have peanut butter stirred into the caramel.
Now, I’m not complaining about peanut butter caramel, but I was hoping for more of a difference. Enter Trillionaire’s Shortbread Bars.
Chocolate everything. These triple chocolate bars start with a super easy chocolate shortbread layer that comes together easily in a food processor. If you don’t have a food processor, you can certainly use a pastry cutter or two knives to cut the butter into the dry ingredients instead.
Next is the caramel layer. I definitely don’t have caramel-making down, but this was pretty easy. After the sugar has turned pretty and golden-brown, remove the saucepan from heat and stir in 1/4 cup chocolate chips. This chocolate caramel is possibly the best part of these bars. I’m kind of sad I didn’t think to put some bourbon in it.
The ganache layer is also super easy. You just have to chill the pan between each layer, then pour on the next one.
Obviously I’m bad at cutting things into squares, but these photos just don’t do the bars justice. When you bite into one, the ganache is soft, the caramel has a little chew, and the shortbread layer is crisp and has a good snap. It’s totally addicting.
And that’s why Trillionaire’s Shortbread Bars > Billionaire’s Shortbread Bars.
- 1/2 cup cold, unstalted butter, cut into cubes
- 1/3 cup granulated sugar
- 1/2 cup all purpose flour
- 1/4 cup unsweetened cocoa powdered
- 1/4 cup cornmeal
- 1/2 tsp salt
- 1/2 cup unsalted butter, cubed
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup milk chocolate chips
- 1 1/4 cups milk chocolate chips
- 3/4 cup heavy cream
- Sea salt for garnish
- Preheat the oven to 350° and line an 8 inch square baking pan with foil, and leave a few inches of overhang on each side. (This will make it easier to lift the bars out of the pan.)
- Combine all of the ingredients in a food processor and pulse until everything is combined and a dough has formed.
- Press the dough into the prepared pan. Bake for about 25 minutes. Let the shortbread cool completely.
- In a small saucepan, melt the butter with the cream and salt over medium heat. Once melted, keep the cream mixture warm by reducing heat to very low.
- In another medium saucepan, combine sugar and water and cook over medium-high heat, swirling without stirring, until a golden caramel forms, about 7-10 minutes.
- Carefully drizzle the warm cream mixture into the caramel mixture, stirring constantly, until the temperature reaches 230° on a candy thermometer, about 3 to 5 minutes.
- Immediately pour the caramel over the cooled shortbread and let cool completely, about 45 minutes. You can speed up this process by putting the pan in the refrigerator.
- Put the chocolate chips in a heat-proof bowl and set aside.
- In a small saucepan over medium heat, bring the cream to a simmer. Remove from heat and pour cream over chocolate chips. Let it stand for about 5 minutes.
- Stir together the cream and chocolates until there are no lumps and ganache is smooth.
- Immediately pour ganache over the caramel layer. Let it set for a few minutes, then sprinkle with sea salt.
- To serve, lift bars out of the pan by the foil overhang, and cut into squares or bars. Enjoy!
Recipe adapted from Food and Wine.
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1 cornmeal (2 lb)
1 organic pastry flour (1.75 lb)
1 box milled flax seed
3 packets active dry yeast
1 box Kentucky Kernel Seasoned flour (10 oz)
1 brownie mix
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1 almond flour (11 oz)
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