Millionaire Bars
If you are looking for a “wow” dessert, my Millionaire Bars are a must! Not only are they DELICIOUS, but they freeze well so that you can take them out when you want them and don’t have to worry about eating them all in a week.
Millionaire Bars
Ingredients
- 1 Cup almond flour
- 1/3 Cup coconut flour
- 1 Tbsp psyllium husk powder (or more coconut flour)
- 1/3 Cup allulose/monkfruit/erythritol
- ½ Cup butter (room temp)
- 1 tsp vanilla extract
- ¼ tsp baking powder
- 1 ½ Cup allulose (see tips)
- ½ Cup butter
- 2/3 Cup heavy cream
- ¼ tsp salt
- 1 ½ Cup sugar-free Chocolate Chips
Instructions
- Preheat the oven to 350F and line an 8x14 or similar sized rectangle baking pan (2qt capacity) with parchment paper.
- In a medium bowl, cream your butter and sweetener. I use a hand/stand mixer but you can do this by hand as well. I mis it on medium high for 2 FULL mins. Then mix in the vanilla extract.
- In a separate bowl whisk together the remaining ingredients. Then pour this into the butter mixture and mix well. Pour this into the prepared pan and bake for 10-14 mins until the edges are slightly golden. Remove from the oven and allow to cool.
- While your crust is baking you can begin the caramel. In a large sauce pan (the larger the faster it will come to temp) melt the butter over medium heat. Add the sweetener and continuously whisk. Once the butter and sweetener melt you want it to come to a boil so just keep whisking. Once the mixture is boiling and the color has darkened to a golden color, pour in the heavy cream and whisk continuously. It will bubble vigorously and that is fine! Just keep whisking.
- If you have a candy thermometer or a food thermometer watch the temp as you want the mixture to reach 240F. If you do not have a thermometer, continuously whisk until it beings to thicken and will coat the whisk. This takes about 5 full mins. Remove the caramel from the heat. Add in the extract and salt and mix. Allow the caramel to sit to cool and thicken. Once the crust is cooled, pour the caramel over the top and spread it evenly over the crust. Allow this to cool and set. You can let that happen on the counter and it will take about 30 mins, or you can cover this and refrigerate this for about 15 mins.
- Take your chocolate and place it in a microwave safe bowl and microwave it for 1 min then stir and microwave for 30 seconds and stir. Repeat this if it is necessary until the chocolate is melted. Once melted, pour this over the caramel layer and spread it evenly. Over the pan and refrigerate for at least 1 hour before slicing. Store this in the fridge, but you can allow it to come to room temp before enjoying if you want the caramel chewier.
Notes
- I recommend using allulose over another sweetener because allulose will not crystalize once cooled so your caramel will remain smooth. If you do not have allulose, use a powdered erythritol or monkfruit. It will crystalize, but it will still be good.
- If you want to make these in a cupcake pan, you can use parchment liners or silicone liners. You won’t need to cut them obviously, but the baking time on the crust will be a bit less, so keep an eye on that.
- The servings are big. You could easily do half sizes and get more servings/less macros per serving.
Nutrition Facts
Calories
371Fat
36 gNet carbs
4 gProtein
3 gTo obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. I do my best to provide the nutritional information based on the ingredients that I use. All information and tools presented and written within this site (keto4karboholics.com) are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information on keto4karboholics.com should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.