a little too sweet for my taste. liked the texture of the shortbread, but the chocolate made the bars hard to cut, too much textural difference.
used all regular flour as i didn't have any white rice flour. taste was bland and texture was grainy. caramel mixture never got thick. even when i put it in the fridge, it never hardened and the chocolate topping cracked when cut. don't know why the name 'millionaire bars' cuz they don't taste a million worth.
Shortbread: try 2 1/4C flour, 1/2C sugar, 2 sticks butter. Melt butter then mix in flour and sugar. Press into bottom of pan. Any gluten free flour leaves the product more dry/crumbly. As does using butter that hasn't been melted. That's for pastry/pie crusts. Caramel: works fine with only 1/2 stick butter. Chocolate Ganache: try 1C semisweet chocolate chips. 2T butter, 1/4C heavy cream. Melt all ingredients in saucepan over low/med heat. Whisk often to keep from sticking, and to get mixture smooth and blended. This is a sound recipe but I find these style/ingredient changes help make it a wonderful treat. Shortbread is a supporting flavor. The real stars are the chocolate and caramel.
Shortbread was very dry and crumbly when cutting. Could not even cut into triangles because they broke, and I had even baked less than suggested time. This recipe takes a lot of time and effort to make and isn't worth it tastewise.
This was almost good. However, the shortbread crust was a bit dry and crumbly, and just a bit too bland tasting.