And... the recipe, since they were judged delicious despite the mess.
MARBLED MILLIONAIRE SLICE
base:
2 1/4 cups flour
1/2 cup bakers sugar
3/4 cup butter, softened
1/4 tsp salt
filling:
7 TBSP butter, diced
1/2 cup light brown sugar
1 tsp vanilla
1/2 tsp salt
2 14oz cans sweetened condensed milk (cooked to caramel)*
topping:
5oz semisweet chocolate
4oz milk chocolate
2oz white chocolate
Heat oven to 350, line and grease a 9x13 pan.
Rub crust ingredients together until the mixture looks like dry breadcrumbs. Press into pan to from crust and smooth with the back of a spoon. Prick and back for 20 minutes or until lightly brown. Set aside to cool.
Heat butter, brown sugar, salt, and milk to boil. simmer 5-10 minutes until it thickens, stirring constantly (careful the bottom doesn't burn!). Remove from heat and stir in vanilla. Pour over crust, spread carefully, and leave until cool.
Melt the chocolates carefully (microwave is fine, half power in 30 second increments). Dollop semisweet and milk chocolate over the cooled caramel and spread slightly. Dot with white chocolate and swirl with a skewer. Let set overnight before cutting.
To cut remove from pan using the liner and lay our on a cutting board. Carefully mark a 6x8 grid (eight lengthwise strips cut into 6 pieces)using a sharp knife you clean a lot. The more careful you are with the measuring and cutting here the better the pieces look! Makes 48 1x2 pieces.
*to make milk caramel pull the label off the cans of sweetened condensed milk (Eagle works best), place in a deep pot on a washcloth and cover with water, heat to a boil and simmer 3 hours, adding water occasionally to make sure it always remains covered. I cook off 6 at a time and keep this caramel on hand at all times.
