Quaker Millionaire Bars

Yield: (1) 9″ x 9″ pan; 30-40 (2″ x 1″) bites.

Quaker^® Oat Flour Shortbread

• 5.3 Ounces (150g) Quaker® Oat Flour
• 1.8 Ounces (50g) Rice Flour
• 1.1 Ounces (30g) White Sugar
• 6.7 Ounces (190g) Brown butter, softened
• 3 Tablespoons Quaker® Steel Cut-Oats, 3-minutes Instant
• 1/2 Tablespoon Kosher Salt
• 1 Teaspoon Vanilla Extract

1. Preheat the oven to 275°F. Lightly grease or line a 9×13 pan.
2. Combine the oat flour and sweet rice flour until they are one color.
3. In a stand mixer, cream the butter with both sugars, salt, and vanilla. About 2 minutes.
4. Scrape the sides of the bowl and set the mixer to low. Add flour mixture and mix until the flour is well incorporated. Scrape down the bowl again. The dough will be purposely sticky.
5. Scoop the dough and place it between parchment paper (9×13) and using a rolling pin and bench scraper, spread the dough evenly to fill up the size of the 9×13 pan.
6. Place the dough still between parchment on the pan and refrigerate to chill (2-4hrs).
7. Once the dough is chilled, peel away the parchment paper and transfer it to a new lined sheet pan.
8. Bake until the edges are set and starting to crisp, about 25min.
9. Refrigerate and wrap tightly until ready to be used.

Date Caramel

• 2 Cups Sugar, White Granulated
• 8 Ounces (250g) Date Paste (Bought or Homemade)
• 3/4 Cup Corn Syrup
• 1 Cup Water
• 1 Teaspoon Lemon Juice, Fresh
• 1 Cup Heavy Cream
• 1 Cup Sweetened Condensed Milk

Pureeing Dates

In a high-speed blender, blend together ½ Cup of water, cream, sweetened condensed milk, and date paste until you have a smooth puree.

Making Caramel

1. Combine sugar, corn syrup, lemon juice, and ½ water in a heavy saucepan pan.
2. Bring to a boil over medium heat, cook and stir lightly, and watch as the sugar melts and starts bubbling; stir over medium heat until a candy thermometer reads 245°F (soft-ball stage).
3. Turn the heat off, and using a whisk, mix in the date paste & cream puree, being careful of it splattering.
4. Place back on the heat on medium, and now, using a rubber spatula, stir and turn as needed for another 8-10 minutes or until the caramel is medium-dark and smooth and leaves a streak for about 3 seconds when the spatula is swiped across it.
   • The goal is for the caramel to be thick and chewy once it cools over the shortbread.
5. Once it’s ready, take off the heat and use it quickly. Store extra in an airtight container and refrigerate

Chocolate Topping

• 2 Cups Bittersweet Chocolate
• 8 Ounces (250g) Corn Syrup
• 3/4 Cup Heavy Cream

1. Warm Heavy cream and corn syrup in a double boiler.
2. Add chocolate and mix until melted and smooth.
3. Use immediately (See final assembly below)

Final Assembly

• (1) 9″x9″ Pan of Quaker® Oat Flour Shortbread (Recipe Above)
• 2 cups (550g) Date Caramel (Recipe Above)
• Chocolate Topping (Recipe Above)
• 1 Large Pink Flaky Sea Salt
• As Needed – Edible Gold Luster or Edible Gold Glitter

1. Once Shortbread is cooled, pour the warm caramel, and allow to cool.
2. Pour Chocolate ganache and even out.
3. Sprinkle with sea salt.
4. Refrigerate to let it cool and harden.
5. Cut into desired size.
6. Spray with edible gold luster or edible gold glitter.