Billionaire Bars

This recipe is a hoot because the end result is amazing.  At first I couldn’t quite figure out why they are named Billionaire Bars.  Guess there’s a couple ways you can look at it.  I only came up with 2  (the cost to make them  OR   they are so rich in flavor) hmmm, maybe a billionaire came up with the recipe? 

Billionaire Bars

To complete this recipe, you will need a TOTAL Ingredients of (Some will be divided up between the layers:  1/2 Cup sugar / 1/2 cup and 2 tablespoons of Brown Sugar (use LIGHT Brown Sugar…not the dark) / a pinch of salt / 2 & 1/4 cups of Flour / 1 & 1/2 cups of UNSALTED Butter  / 14 ounces of sweetened Condensed Milk / 1 teaspoon of Vanilla \ 2 cups of MILK Chocolate Chips / 1/2 cup WHITE Chocolate Chips

Set oven at 325°

OK, …. on with the layers.  Start from the bottom layer (the base) and work your way up,  (obviously)


1/2 cup Sugar / 2 tablespoons of Brown Sugar / tiny pinch of salt / 2 & 1/4 cups Flour 1 cup UNSALTED butter  


Line a 9 X 13 pan with either parchment paper  OR  tin foil  sprayed with cooking spray (like Pam).  Melt butter.  Remove from heat.  Add all and stir to consistency of dough.  LIGHTLY press into pan and prick thoroughly with a fork.  Bake 25 minutes till browned.  Remove and cool completely.


1/2 cup UNSALTED butter / 1/2 cup brown sugar / 14 ounces of sweetened condensed milk / 1 teaspoon vanilla


In a saucepan heat butter, sugar, brown sugar and milk.  Stir on a low heat for about 20 minutes until mixture becomes thick and caramel color.  Remove from heat and add the vanilla.  Pour over the base layer.  Cool completely.

TOPPING LAYER:  2 cups milk chocolate chips / 1/2 cup white chocolate chips

TOPPING LAYER HOW TO:  heat the chocolate chips in two separate sauce pans.  Drop spoonfuls of each chocolate type over the caramel filling.  Using a sharp knife, lightly drag lines through the chocolates.  Try not to dig into the filling layer.

The bars need to be put in the fridge covered for storage.  Soooo, take out of the refrigerate about 20 minutes prior to serving….otherwise the top layer has a tendency to crack.   ( I kinda cheated…. I actually let the bars semi-cool on the counter, then cut them into serving sizes… THEN stuck them in the refrigerator.  That way, I took out the number of bars I needed about 20 minutes before it was time to serve them and I wasn’t stuck having to try to cut them up while the company is in the house.  Genius!  Yes, I am !!! )  The cookie base is delish!   Oh, and the grandson loved the bars.  Score!!


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