Rate this recipe

Billionaire Bars

Billionaire Bars

BY

A decadent dessert bar that is befitting of the most sumptuous celebration. Indulgent served with a glass of Krone Night Nectar Blanc De Blancs 2018.

  • Yields: 12 |
  • Difficulty:

  • Prep Time : 40 mins |
  • Cook Time : 25 mins
Crush Mag Online Crush Mag Online

Shortbread

240 g cake flour
220 g butter, room temperature
100 g white sugar
½ tsp (2,5 ml) salt
23×23 cm baking tin, lined with baking paper

Caramel

1 x 425g tin condensed milk
100 g butter
150 g brown sugar
50 g golden syrup
½ (2,5 ml) tsp salt
a digital thermometer

Ganache

250 g 70% dark chocolate, very finely chopped
150 g fresh cream

Garnish

a sheet of edible gold leaf

Shortbread

Preheat the oven to 180 ºC.

Cream the butter in the bowl of a stand mixer. Add the sugar and beat until pale and fluffy. Add the flour while mixing on a slow speed to combine but do not over mix. Spoon the mixture out evenly into the baking paper-lined tin. Use the bottom of a tumbler glass to press the shortbread down evenly.

Place into the oven and bake for 20-25 minutes until the edges start to brown. Remove from the oven and allow to cool while you make the caramel.

Caramel

Add the ingredients for the caramel to a medium-sized saucepot. Place it over medium heat and whisk to melt. Continue whisking and cleaning the sides of the pot with a pastry brush as you cook the caramel, to ensure that nothing sticks or burns. Cook until it reaches 110 ºC on a digital thermometer. Remove from the heat and immediately pour the hot caramel onto the shortbread. Lift and move the pan around to evenly disperse and give the tin a few taps on the counter to pop any air bubbles. Allow to cool for 10 minutes, then place in the fridge for another 15 mins to set.

Place the chopped chocolate into a glass bowl. Pour the cream into a small sauce pot and bring to a gentle simmer, then remove it from the heat. Pour the warm cream over the chocolate and let it stand for 4 minutes. After 4 minutes, use a spatula to gently mix the chocolate and cream together until you have a glossy ganache. Pour the ganache over the caramel and use an offset spatula to spread it out evenly. Allow to cool for 15 minutes, then place it into the fridge for a few hours to set.

To Serve

Pull the shortbread out of the pan by lifting the baking paper and place on a wooden board. Using a large, sharp chef’s knife, slice off the edges to even out the square. A hot knife helps to slice evenly, just wipe in-between each slice to keep clean. Slice the square in half, then slice into even, generous sized bars. Artfully decorate the top of each bar with a piece of edible gold leaf.

Serve with a glass of Krone Night Nectar and simply indulge.