Millionairesquares Recipes

Steps:

• BOTTOM LAYER: Melt margarine in medium saucepan. Remove from heat. Add crushed cookies. Stir well. Reserve 1/4 cup crumb mixture for topping. Press remaining mixture firmly in greased 8 x 8 inch pan. Bake in 350°F oven for 5 minutes. Let stand in pan on wire rack until cooled completely.
• FILLING: Heat chocolate and margarine in heavy medium saucepan on lowest heat, stirring often, until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth. Add egg. Beat. Add icing sugar, 2 tablespoons at a time while beating, until smooth, adding more icing sugar as necessary until spreading consistency.
• Add walnuts. Stir. Spread evenly over bottom layer. Sprinkle reserved crumb mixture over top. Chill until firm. Cuts into 25 squares.
• Company's Coming Most Loved Treats.

Steps:

• Crust:.
• Preheat oven to 350* and lightly grease a 9 x 9 baking pan.
• Cream the butter and sugar until fluffy.
• Add vanilla and salt. Stir in the flour just until the dough begins to come together in walnut-sized chunks.
• Press the dough into the prepared pan and bake 20 minutes or until golden brown around the edges. Begin making filling as soon as you put the dough in the oven.
• Filling:.
• Pour the milk into a heavy saucepan and cook over low heat, stirring often, 60-90 minutes, until golden brown.
• When thick and deep golden, spread caramel evenly over cooled crust and refrigerate until caramel is cool and set.
• Topping:.
• Melt the chocolate and butter slowly over low heat and spread over the cooled caramel layer. Sprinkle sea salt over the chocolate (if desired). Refrigerate until set.
• Store the bars, covered, in the fridge.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
• To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
• Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
• Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
• To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
• Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
• For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
• Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
• Press dough into the prepared pan. Prick all over with a fork.
• Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
• Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
• Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.