Oreo Millionaire Shortbread.
WARNING – WARNING – WARNING!
This recipe is ONLY for the most serious chocolate and salted caramel lovers.
Others – please disregard!
One of our friends who we meet up with every Thursday on our John’s Bar date night had a birthday last week.
Friends’ birthdays are always a great excuse for me to bake and try something new.
So for our sweet friend, Donna, I made these amazingly decadent Oreo Millionaire Shortbread cookie bars.
O… M… G!
What could be more indulgent than an Oreo cookie crust layered with homemade salted caramel and then topped with rich, creamy chocolate and sprinkled with additional Oreo crumbs?!?!
I found a recipe at Baking a Mess, but the recipe was in British weights and measures and contained ingredients I was not familiar with (caster sugar and golden syrup). I did a little research into converting grams to cups and substitutes for the ingredients I didn’t have, and came up with this recipe below.
There wasn’t one left Thursday night for Donna to take home. She had generously shared, and they were all devoured.
This is a real treat, but be warned, it is absolutely decadent, so only make when you are absolutely sure you need a luxurious indulgence!
Oreo Millionaire Shortbread
- 1 1/2 packages (14.3 oz) Oreo cookies
- 1/2/ cup butter
- 2 Tbsp flour
- 1 14-oz can Sweetened Condensed Milk
- 1 cup white sugar
- 1 cup (sticks) butter
- 2 Tbsp Karo Syrup
- 1 Tbsp molasses
- 1 tsp flaked sea salt
- 2 cups semi sweet chocolate chips
- 1 cup reserved Oreo crumbs
Preheat oven to 350 degrees F. Line a 9×9 square baking stone or pan with parchment paper. Finely crush Oreo cookies into crumbs. Reserve 1 cup. Combine remaining crumbs with melted butter and flour in bowl. Pour into parchment lined baking pan and pat firmly. Bake for 10 minutes. Allow to cool.
On medium-low heat, put the all of the caramel ingredients (except the sea salt flakes) in a heavy saucepan. Allow to boil, reduce and thicken into a golden caramel sauce, stirring occasionally. This takes about 30 minutes. Stir in the sea salt flakes and pour on top of the Oreo base. Refrigerate approximately 2 hours.
Melt chocolate chips in microwave for 1 minute. Stir. Melt an additional 30 seconds. Stir. Pour over caramel layer and spread to cover entire surface. Sprinkle with reserved Oreo crumbs. Refrigerate a few hours before removing from pan by lifting parchment paper.
Cut into 36 squares.
Cheers & Hugs,