"Bars" are an extremely crucial section in any church cookbook and at any dinner around Minnesota. Any dessert baked in a pan and cut into a square or rectangular shape is classified as a bar and they're great for simple transport and feeding big crowds. Molly loves them due to the fact that they're flexible, typically soft and gooey, and so geometrically pleasing to cut. With these bars, she's upping the umami ante and integrating miso into the caramel layer for a sweet and salty hit that's out of this world.
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Cookbook author, food blogger and Midwest transplant Molly Yeh welcomes her country life and makes dishes influenced by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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Miso Millionaire Bars
Dish thanks to Molly Yeh
Level: Easy
Total: 2 hr 10 minutes (includes setting and chilling time).
Active: 25 minutes.
Yield: one 8-inch square pan.

Components.

Crust:.
1 1/2 cups (195 grams) versatile flour.
1/2 cup (100 grams) sugar.
1/2 teaspoon kosher salt.
3/4 cup (1 1/2 sticks; 170 grams) unsalted butter, cold and cubed.
1 teaspoon vanilla extract.

Caramel:.
One 11-ounce (311-gram) bag store-bought caramels.
1 tablespoon white miso paste.

Chocolate:.
6 ounces (170 grams) bittersweet chocolate, chopped.
3 tablespoons (45 grams) heavy cream.
Flaky salt, for sprinkling.

Directions.

Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan and line with sufficient parchment paper to allow for 1-inch wings on opposite sides.

In a food mill, combine the flour, sugar, salt, butter, and vanilla. Pulse to form a shaggy dough. Once the dough is integrated, press into your prepared pan and bake for 20 minutes or till golden brown. Let cool.

As soon as the crust is cool, add the caramels and miso to the bowl of a double boiler and stir till melted and smooth. Pour over the crust and cool till set.

Location the chocolate and heavy cream in a second bowl and place over the simmering water and stir until completely melted and fully combined. Pour over the set caramel layer and spray flaky salt on top and place back in the fridge for 30 minutes until the chocolate is firm. Slice into bars and enjoy!

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Molly Yeh's Millionaire Bars With A Surprise Twist|Woman Fulfills Farm|Food Network.

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