M&M’s are the best candy. Followed by Reese’s, Twix and Kit Kat’s. If you’re sensing a theme, you’re correct. In the world of candy, I lean toward all things chocolate. However, admittedly, I don’t eat or like candy very much. The quality is always too low and it’s never quite as filling or satisfying as it promises. My feelings are similar with Halloween. I don’t love the holiday - costumed people creep me out, I hate scary and haunted things, and the food (candy, obviously) doesn’t hold enough appeal for me to make up for it.
This month’s recipe is a compromise. I added M&M’s for the seasonal touch and because I really do love M&M’s. I used to make millionaire/billionaire bars a lot when I was in college so they hold a certain nostalgia for me. I’m not sure the proper name or definition of these bars but the general idea is a cookie base, caramel layer, cookie dough layer, and ganache topping. Occasionally the layers will change with maybe a brownie base or different fillings or toppings. These bars take time to set between making each layer so this is not a quick recipe - don’t be afraid to make over the course of a day or two and keep refrigerated in between. You’ll find these bars to be rich and much better than candy.
M&M Billionaire Bars
Yield: 8x8” or 9x9” pan
Ingredients
Shortbread Cookie Base
1 ½ cups (220g) ap flour
½ teaspoon (2g) salt
1 cup (113g) butter
¼ cup (50g) sugar
1 egg yolk
3 tablespoons (43g) heavy cream
1 teaspoon (4g) vanilla extract
Caramel
½ cup (113g) butter, melted
½ cup (113g) heavy cream
½ tsp (1g) salt
1 cup (190g) sugar
3 tablespoons (40g) water
Eggless Cookie Dough
(Adapted from Love and Olive Oil)
1 ¼ cup (175) ap flour
½ teaspoon (2g) salt
½ cup (113g) butter
⅓ cup (70g) sugar
⅓ cup (70g) dark brown sugar
½ teaspoon (2g) vanilla extract
3 tablespoons (40g) cream
¼ cup mini chocolate chips
¼ cup M&M’s, chopped, optional
Chocolate Ganache
½ cup (105g) cream
6 oz. dark chocolate
1 teaspoon (6g) light corn syrup
Flaky salt, for garnish
Chopped M&M’s, for garnish, optional
Instructions
For the Shortbread Cookie Base
Step 1
Prepare a 8x8” or 9x9” square baking dish by spraying the bottom and edges with baking spray. Then with two long opposing pieces of parchment paper, line the pan so that there is parchment overlapping each side. In a small bowl, whisk together flour and salt. Set aside.
Step 2
In the bowl of a stand mixer with a paddle attachment or large mixing bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add an egg yolk and mix until combined. Add cream and vanilla. Mix in the dry ingredients until combined.
Step 3
Press the cookie dough into the prepared baking pan. Chill in the refrigerator for 30 minutes.
Step 4
Bake the cookie base for about 25-30 minutes at 350°F until the cookie begins to look golden brown around the edges. Let cool on a wire rack for about 15 minutes before making the caramel.
For the Caramel Filling
Step 5
Combine butter, cream and salt in a small bowl. Set aside.
Step 6
Combine sugar and water in a medium saucepan over medium heat. Let the mixture cook until it turns to a golden amber color. Remove from heat and slowly add the butter mixture to the caramel, constantly whisking. Once the caramel mixture is combined, pour over the shortbread. Cool in the refrigerator for at least a half hour before topping with cookie dough.
For the Cookie Dough
Step 7
In a stand mixer with a paddle attachment or in a large bowl with a hand mixer, beat the butter and sugar until light and fluffy. Slowly, add flour and salt followed by cream and vanilla. Once the dough comes together, add the mini chocolate chips and M&M’s.
Step 8
Spread the cookie dough on the cooled and set caramel layer. Refrigerate about 15 minutes before making the ganache.
For the Chocolate Ganache
Step 9
In a small saucepan, bring cream to a simmer. Pour over the chopped dark chocolate and light corn syrup. Let sit for 1 minute. Whisk together the cream and chocolate. Once the mixture is combined, pour over the cookie dough layer. Top the ganache with flaky salt and chopped M&Ms. Refrigerate for at least 1 hour.
Step 10
Once the ganache layer has set, cut the cookie bars into squares. Store in an airtight container in the refrigerator. Serve the cookie bars at room temperature. Enjoy!
I can’t stop talking about… various types of bars. I go through phases of baking and right now I’m putting my square and rectangular pans to use.
Joy the Baker’s Candy Bar Blondies. I made these for my neighbors and they were demolished.
Izy Hossack’s Sourdough Brownies. I held off baking sourdough for awhile because I hate the waste of the sourdough discard. I got back into baking sourdough this summer and made a mission of finding different recipes for sourdough discard. It’s been a great way to use all of the product and get more delicious baked goods.
Grossy (Dan) Pelosi’s Pumpkin Pie Coffee Cake sounds just amazing. I need to make time to try this recipe before pumpkin season ends.
Inevitably, next month will focus on all things Thanksgiving. I may be down on Halloween but, to me, it’s a roadblock to Thanksgiving. I LOVE THANKSGIVING. Feel free to send along ideas for a recipe, dish, or flavor you might want to see!