Bakery products

Cookies "Kiss of the Millionaire"

Cookies "Kiss of the Millionaire"

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Ingredients for Cooking Millionaire’s Kiss

For the test:

  1. Sifted wheat flour 1 cup (capacity 250 milliliters)
  2. Softened butter 150 grams
  3. Sugar half a glass
  4. Food baking powder 1 teaspoon
  5. Liquid vanilla extract 1 teaspoon
  6. Pinch of salt

For caramel:

  1. Softened butter 50 grams
  2. Condensed milk 1 can (480 milliliters)
  3. Liquid vanilla extract 1 teaspoon

For chocolate:

  1. Softened butter 25 grams
  2. Milk chocolate 200 grams
  • Main Ingredients: Oil, Flour, Cocoa and Chocolate
  • Serving: 25 servings
  • World Cuisine


The mixer with a nozzle for the test, Deep bowl, Teaspoon, Glass (capacity 250 milliliters), Oven, Plastic wrap, Refrigerator, Aluminum food foil, Rolling pin, Kitchen towel, Stewpan, Stove, Canned wrench, Wooden kitchen spatula, Metal kitchen spatula, Freezer, Microwave, Heat-resistant deep bowl, Knife, Kitchen spatula, Dessert plate

Cooking "Millionaire's Kiss" cookies:

Step 1: prepare the dough.

We install a nozzle for kneading dough on the mixer. In the deep bowl we put the right amount of softened butter, add sugar to it and set the container under the mixer blades. Beat the ingredients until the sugar grains are completely dissolved, turning on the kitchen appliance at medium speed. This process will take approximately from 10 to 12 minutes. Then add liquid vanilla extract, a pinch of salt, a food baking powder to the bowl and turn on the mixer at low speed. Mix the ingredients for 30 - 40 seconds and begin to introduce the sifted wheat flour into the liquid mass in parts. After the right amount of flour is placed in the bowl, turn on the mixer at medium speed and knead the dough of medium density without flour lumps, across 5 - 7 minutes it will be ready. Wrap a little loose semi-finished product in plastic wrap and send it to the refrigerator for 15 to 20 minutes.

Step 2: bake the cake.

While the dough is brewing, preheat the oven up to 180 degrees Celsius and cover the non-stick, aluminum pan with a sheet of aluminum food foil. We take out the dough from the refrigerator, remove the cling film, place it in a baking sheet and with clean fingers, distribute it around the entire perimeter of the baking sheet so that the thickness of the layer does not exceed 5 to 6 millimeters. In order to make the surface of the dough more even a couple of times, draw a rolling pin along it, but we do it without much pressure. We check whether the oven has warmed up to the desired temperature and set the baking sheet with the dough for the middle rack. Bake the base for the cookies for 20 - 25 minutes, during this time the dough is completely baked. After the desired time has passed, remove the baking sheet from the oven, holding it with a kitchen towel, and put the container on a cutting board previously laid on the kitchen table. Cool the cake in the form to room temperature.

Step 3: prepare the caramel on condensed milk.

While the base cools from the dough, we begin to prepare caramel. We take a stewpan with a thick bottom, put in it the right amount of softened butter and put the container on a plate that is turned on to a small level. Using the canned wrench, open the jar of condensed milk and pour its contents into the saucepan to the slowly melting fat. We arm ourselves with a wooden kitchen shovel, and continuously stirring the mass, boil the condensed milk until a viscous caramel texture and a dark beige, almost brown shade. About caramel will take about from 35 to 50 minutes. Per 1 - 2 minutes until the end result, add liquid vanilla extract to the stewpan. After that, the condensed milk will be respected to the desired consistency and color, remove the stewpan from the stove and pour the hot mass into a mold with flour cake. We take a metal kitchen spatula and distribute the viscous mixture in an even layer over the entire surface of the baked base. We give the caramel the opportunity to cool to room temperature. After we tighten the baking sheet with plastic wrap and put it in the freezer for 10 minutes, and during this time we prepare chocolate.

Step 4: melt the chocolate.

We print out a bar of milk chocolate and break it into pieces directly in a heat-resistant, deep bowl with our hands. Add the right amount of softened butter to the crushed ingredient and put the container in the microwave for 30 seconds. When the kitchen appliance turns off, we take out the bowl from the microwave, mix it, which began to melt, the mass with a tablespoon, put it again in the microwave for 1 minute and then repeat the mixing process. Thus, we gradually melt the chocolate to a uniform, velvety consistency over 2.5 to 3 minutes.

Step 5: bring the dessert to full readiness.

After 10 minutes remove the baking sheet from the freezer and remove the plastic film from it. Pour the frozen caramel layer with hot chocolate. With the same kitchen, but already clean metal spatula, level the chocolate mass with an even layer around the entire perimeter of the baking sheet. Allow the top layer of cookies to cool slightly to room temperature. Re-tighten the baking sheet with food-grade plastic wrap and send to the refrigerator for several hours, in order to freeze chocolate. After the required time has passed, we again take out the baking sheet from the refrigerator, remove the film from it and directly cut into it 1 large cookie on 25 - 30 smaller portions. Using a kitchen spatula, we spread them on dessert plates, while removing the foil from the cookies, and serve “Kiss of the Millionaire” to the sweet table.

Step 6: serve the cookie kiss to the millionaire.

The Millionaire’s Kiss cookies are served chilled. The finished dessert is cut into portions, laid out on plates and served as an addition to the sweet table. It is pleasant to savor this yummy with neutral drinks, for example with hot tea of ​​any kind, with a cup of coffee or a glass of warm milk! Enjoy it! Enjoy your meal!

Recipe Tips:

- - To make caramel, you can use a small cauldron or a pan with a thick bottom.

- - Instead of liquid vanilla extract, you can use vanilla sugar in 1 bag for dough and caramel.

- - Chocolate can be melted in a steam bath or in a double boiler.

- - After you have formed the last layer of cookies, you can sprinkle chocolate that has not yet hardened with chopped nuts or spread them in whole pieces on the surface of the chocolate mass.


  1. Willard

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  2. Bragore

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  3. Adar

    Between us speaking, I would arrive differently.

  4. Dixon

    the very precious coin

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