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Recipe Detail Page
Rum Mocha Millionaires
Autumn 2015
Inspired by the classic British treat of shortbread, caramel and chocolate, these elegant bars are perfect beside strong black coffee or, even better, an espresso. They go down easy—and quick, so consider making a double batch if there’s an enthusiastic sweet tooth or two in attendance.
Serves 10
1 cup (250 mL) flour
⅓ cup (80 mL) icing sugar
Pinch salt
½ cup (125 mL), plus 5 tbsp (75 mL) softened unsalted butter, divided
⅓ cup (80 mL) amber or dark rum
2 cups (500 mL) dulce de leche
1 tbsp (15 mL) instant espresso powder
6 oz (175 g) 70% chocolate, chopped
Maldon salt to garnish
1 Preheat oven to 350°F (180°C). Line an 8 x 8-inch (20 x 20-cm) baking pan with parchment or foil, allowing for overhang to make removal easy.
2 Place flour, icing sugar and salt in the bowl of a food processor; pulse to combine. Add ½ cup (125 mL) butter and process until dough begins to clump together; knead 2 to 3 times to bring together. Turn out into baking pan and press into an even layer. Bake for 20 to 25 minutes, or until edges are golden. Remove pan to a rack.
3 Meanwhile, bring rum to a boil in a medium saucepan over medium heat; reduce to1 tbsp (15 mL), 6 to 8 minutes. Reduce heat to medium-low, stir in dulce de leche and 4 tbsp (60 mL) butter. Bring to a gentle simmer and cook for 7 minutes, stirring often to prevent burning. Pour evenly over shortbread base and smooth with an offset spatula to level. Refrigerate for 1 hour.
4 Arrange a heatproof bowl over a pot of simmering water. Combine 1 tbsp (15 mL) of water and espresso powder in the bowl; stir to dissolve powder. Add remaining 1 tbsp (15 mL) butter and stir until melted. Add chocolate in 2 batches; whisk until smooth after each addition. Pour over dulce de leche layer and once again level. Refrigerate until chilled, at least 4 hours (uncut bars will keep, covered and refrigerated, for 3 days).
5 To serve, use overhang to remove in 1 piece and cut into 10 equal-size rectangles. Sprinkle each with a small amount of Maldon salt.
Serves 10
