Here goes MCW doing things in reverse again. So these banana millionaire cookies should have come as an adaptation of regular millionaire cookies, but here we are.
The anatomy of a millionaire (or is it billionaire?) cookies is a layered concoction of shortbread base, topped with gooey-yet-firm caramel middle, finished off with a final layer of chocolate. These cookies increase the value of the cookies by a couple hundred thousand at least though the addition of banana sliced over the caramel layer.
For the shortbread base:
3/4 cup butter, at room temperature
1/4 cup sugar
1 1/2 cups flour
1/4 tsp salt
For the top layers:
10 Tbsp (140 grams) butter
1 can (397 grams) sweetened condensed milk
3/4 cup packed brown sugar
2 bananas, sliced
3/4 cup chocolate
1 tsp flaky sea salt
Preheat oven to 350 F. Line a 9" square pan with a parchment paper sling and grease the parchment and sides.
Cream together the butter and sugar until light and fluffy.
Add the flour and salt and beat until the batter just begins to come together in clumps.
Press into the bottom of your pan and lightly prick the dough all over with a fork.
Bake for about 20 minutes, or until pale golden in color.
Remove from oven and let cool while you make the filling.
For the top layers, melt the butter and the brown sugar in a saucepan over medium heat, then stir in the condensed milk. Bring to the boil and cook, stirring, for about 5 minutes until the caramel begins to thicken.
Arrange the sliced bananas in an even layer, overlapping if needed, over the cooled shortbread base.
Pour the caramel in a layer over the bananas and smooth with a spatula.
Chill for at least 1 hour in the refrigerator. Once the caramel is chilled, melt the chocolate and pour it evenly over the caramel layer. Let it set until firm before slicing.
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