Inflation Bars Will Sooth Your Economic Woes

inflation bars

These used to be known as millionaire bars, but in a volatile economy, I have elevated them to inflationary status. You need to find Nestle's Dulce de Leche, which is available at WalMart and my HEB.  At WalMart it is on the aisle with Hispanic foods and at HEB it is with the other canned milks.  Beware...Nestle's also make a sweetened condensed milk which is in a very similar can.  You need to make sure you have the Dulce de Leche.  Also, they sell Dulce de Leche in a squeeze bottle, like Hershey's syrup, but this is too runny and will not work in this recipe.

¾ cup (1½ sticks) butter, room temperature

1½ cups flour

¼ teaspoon salt

½ cups confectioners’ sugar

½ teaspoon vanilla extract

Combine ingredients in a mixer until they form smooth dough.  Place the dough in a greased, 10x15 inch jelly roll pan.  Press out to form a crust.  Bake at 325° for 19 minutes.  Remove from oven and top with:

1 cup toffee chips

Pour over chips:

13.4 ounces Dulce de Leche

In the microwave, melt chocolate in cream for 1 minute.  Then stir until smooth.

4 ounces bittersweet chocolate

¼ cup heavy cream

Pour the chocolate/cream mixture over the top of the bars, smoothing with an offset spatula.  It may take a little work to spread this around without dipping into the caramel layer, but there is plenty of chocolate to accomplish this. Allow chocolate to set before cutting into bars. In a hurry?   Pop these in the refrigerator to harden the chocolate.

Despite Veronica's family wealth, she is a down-to-earth woman and a confirmed chocoholic.  She makes these bars for her friends every Christmas.  She is off to deliver her baked treats decked out in her lovely patterned swing-coat suit.  Of course, the dash of the gold purse adds a little festivity to the ensemble. All of Veronica's friends look forward to the arrival of these delicious bars.  Your family will rave, too.  You'll be happy because they are so simple to make!
(See photos above for step-by step directions for all you neophyte bakers.)