Batman Billionaire Bars

Batman Billionaire Bars

These Batman Billionaire Bars are really just millionaire bars... But I'm a sucker for an alliteration, so I added a couple of zeroes! If you're unfamiliar with millionaire bars, it's basically just a Twix! The base is a shortbread cookie, covered with a layer of caramel, and topped with some dark chocolate ganache!

These millionaire bars are dressed up with some yellow candy melts and bat sprinkles to complete the Batman theme! They're a perfect treat year-round, but especially for Halloween!

Servings: 12 Bars

Prep Time: 1.5 Hour

Total Time: 4 Hours

Ingredients

Shortbread Crust Layer

1 cup unsalted butter, softened
1 egg yolk
¾ teaspoon vanilla extract
½ teaspoon salt
2 ¼ cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar

Caramel Layer

2 14-ounce cans sweetened condensed milk
¾ cup + 2 tablespoons butter, cut into tablespoon-sized pieces
1 cup light brown sugar
1/3 cup light corn syrup
1 teaspoon vanilla extract
¼ teaspoon salt

Chocolate Ganache Layer

2 cups dark chocolate chips, melted
1 cup yellow candy melts
1/2 cup heavy cream + 1/4 cup heavy cream
1/2 teaspoon vanilla extract
Bat sprinkles

Instructions

Shortbread Layer: Preheat the oven to 350°F. Line a 13x9 pan with parchment paper.
Shortbread Layer: App 1 cup of unsalted butter to a large bowl. Beat on high speed until creamy and smooth (1-2 minutes). Add 1/3 cup granulated sugar and 1/3 cup of light brown sugar. Beat until well-combined (2-3 minutes).
Shortbread Layer: Add 1 egg yolk and ¾ teaspoon of vanilla extract and beat until smooth.
Shortbread Layer: Add 2 ¼ cups all-purpose flour and ½ teaspoon of salt to the mixture in increments. Beat until just combined between additions.
Shortbread Layer: Spread the shortbread layer on the bottom of the 13x9 pan. Use wax paper to press until smooth. Bake for 20-25 minutes and allow to cool.
Caramel Layer: In a medium sized saucepan, stir together 2 14-ounce cans of sweetened condensed milk, ¾ cup + 2 tablespoons of butter, 1 cup light brown sugar, and 1/3 cup of light corn syrup. Stir the mixture until the butter is melted and the ingredients are well-combined. Remain on medium heat until the mixture boils.
Caramel Layer: Once the mixture is boiling, reduce the heat to a simmer. Stir for 10-15 minutes until mixture has thickened and is a rich caramel color. The mixture should pull away from the sides of the pan as you stir.
Caramel Layer: Remove the mixture from heat and stir in the 1 teaspoon of vanilla extract and ¼ teaspoon of salt. Pour over the shortbread layer.
Caramel Layer: Allow to cool at room temperature for 1 hour and then in the refrigerator for 1 hour.
Chocolate Ganache Layer: In a medium sauce pan, stir together 2 cups of dark chocolate chips and ½ cup of heavy cream. In a small sauce pan, stir together 1 cup of yellow baking chips and ¼ cup of heavy cream. Stir both mixtures until the chocolate is melted and the mixture is smooth.
Chocolate Ganache Layer: Remove the saucepans from heat and stir in ½ teaspoon of vanilla extract for the dark chocolate mixture and ¼ teaspoon for the yellow chocolate mixture.
Chocolate Ganache Layer: Pour the dark chocolate chip layer over the caramel layer. Chill in the refrigerator for 2-3 hours.
Chocolate Ganache Layer: Cut into squares. Drizzle the yellow ganache over the bars with a knife. Top with bat sprinkles.
Enjoy!