4 days Ago By Sydney Evans
There’s nothing worse than when you’re craving a sweet treat, only to open a drawer to find out you’ve got nothing at home to indulge in. When you do go through the effort to make a homemade lemon drizzle or tray of decadent brownies, you might find the texture is off, or they quickly dry out after a few days. Baking often requires a lot of patience, but not all sweet treats are a faff to make.
In fact some don’t even require an oven to make, and this recipe for soft, chewy millionaire shortbread bars can simply be kept in the fridge, and can keep for up to five days. Chef Emma Peterson shared her recipe for millionaire bars in a video posted to TikTok . “These are the ultimate treat to keep in the fridge for snacks throughout the week and you need to try them”, said Emma, describing the no-bake bars as “a gift from me to your taste buds".
Using dates, maple syrup and dark chocolate to add sweetness, it’s also a healthier alternative and by using almond and oat flour instead of traditional wheat flour, the millionaire bars are also high in fibre and protein, and naturally gluten free. Emma explained that “a bit of patience is required to wait until this sets” but once ready, it will keep in the fridge in an airtight container for up to five days. Ingredients For the base 165g almond flour 50g oat flour 40g maple syrup 50g coconut oil For the caramel 150g pitted dates 50ml water from dates (see step below) 50g peanut or almond butter (whichever you prefer) 30g coconut oil Flaky sea salt If you are using partially dried dates rather than medjool, soak them in boiling water for 10 minutes and set aside.
For the top 100g dark chocolate One tsp coconut oil Recipe Mix the almond and oat flour with the maple syrup and coconut oil to form the base, combining until it forms a sand-like consistency. Place it evenly into a loaf tin and pack it down, creating a thick layer. Place it in the fridge to set.
To make the caramel, blend the dates with 50ml of the water reserved from soaking them. If you’re using medjool dates you can skip this step, as they should be juicy enough. Add the peanut or almond butter, whichever one you’re using, with the coconut oil and salt to the blender and continue to mix until it forms a thick paste.
Remove the tin from the fridge and evenly layer the caramel mix on top of the base. Place it back into the fridge for at least three hours, allowing it to properly set in place and become firm. Once set, melt the dark chocolate in a heat proof bowl and pour it over the caramel in the tin.
It should harden, but if not, you can place it back into the fridge for another 10 minutes. Cut into slices using a warm knife, and keep in an airtight container..
