Millionaire’s Shortbread Bars Recipe
These irresistible dessert bars have a buttery shortbread crust, gooey maca caramel filling, and decadent chocolate top layer made with rich cacao wafers. What’s not to love?!
INGREDIENTSShortbread Crust: |
DIRECTIONSPreheat oven to 350˚F. Line a square baking dish with parchment paper and grease with oil or butter. Leave an overhang for easy removal once your bars are finished. Makes 18 bars
Submitted by Marley Braunlich | Baked Abundance |
These irresistible dessert bars have a buttery shortbread crust, gooey maca caramel filling, and decadent chocolate top layer made with rich cacao wafers. What’s not to love?!
Ingredients
- 2 cups all-purpose flour
- 1 cup butter, cubed
- ½ cup granulated sugar
- ⅔ cup salted butter, cubed
- 1 14 oz. can sweetened condensed milk
- ¼ cup maple syrup
- 1 cup brown sugar, packed
-
1 Tbsp. Navitas Organics Maca Powder
- ¼ tsp. cinnamon
- ¾ tsp. kosher salt
- 1 tsp. vanilla extract
- 1 8oz. bag Navitas Organics Cacao Wafers
- 1 tsp. coconut oil
- 3 Tbsp. honey or agave syrup
- Sea salt, for topping (optional)
Shortbread Crust:
Salted Maca Caramel Filling:
Cacao Topping:
Directions
- Preheat oven to 350˚F. Line a square baking dish with parchment paper and grease with oil or butter. Leave an overhang for easy removal once your bars are finished.
- Make the shortbread: mix together shortbread crust ingredients in a mixing bowl. Use a pastry cutter or your fingers to rub butter into flour until you see pea-sized pieces of butter mixed throughout. Press crust mixture into prepared dish firmly. Bake for 30 minutes or until edges are lightly golden.
- Make the caramel: add caramel filling ingredients to a medium-sized stainless steel pot. Turn heat to medium and stir. Bring mixture to a low boil and whisk frequently for 5-7 minutes. The caramel is ready once it’s a golden-brown color.
- Pour caramel onto baked shortbread base and let cool in the freezer or fridge before adding chocolate layer.
- Make the chocolate: melt cacao wafers and coconut oil in the microwave at 20-30 second intervals. Stir between each interval until wafers have melted. Add honey to sweeten the chocolate.
- Once the bars have chilled, pour the chocolate layer on top and spread evenly. Sprinkle with flaky sea salt, if desired, and chill fully before slicing into 9 equal squares and then cutting each square in half to make 18 servings.