Millonariyo Bars (Filipino Style Millionaire Bars) Recipe

Desserts | Healthy Filipino | Recipes
by Rezel Kealoha - December 23rd, 2020
Last modified on December 29th, 2020

These Millonariyo Bars (Filipino Style Millionaire Bars) are made with a base of Polvoron, Matamis Na Bao middle and a tableya chocolate topping.  Trifecta of 3 Filipino recipes in one lush bite.

Millonariyo Bars (Filipino Style Millionaire Bars) on a gold plate on a small cutting board.

Filipino Style Millionaire Bars

Honestly I came up with this recipe because I saw a photo of regular Millionaire Bars and thought, is there a way to make these with a Filipino twist?  And ding ding, you can and really it doesn’t go far from the original recipes.  We are just going to layer all of them together.  So let’s break it down.

What Goes In A Filipino Style Millionaire Bar?

Polvoron pressed in a tart tin, melted tableya and matamis na bao in a skillet on a green backdrop.

Bottom Layer: Polvoron (Filipino No Bake Shortbread).  We will use the Christmas Polvoron recipe from last year as the base.

Middle Layer: Homemade Matamis Na Bao (Coconut Jam).  An easy homemade version is made with half the sugar and thickened with the addition of almond butter.  I know good protein and fats!

Top Layer: Tableya (Filipino Fermented Chocolate).  To top it off we will melt some tableya with coconut oil to give it some sheen.

How Do You Make the Polvoron Base?

To make the Polvoron Base you can use either almond flour or regular flour.  We used almond flour in this recipe, just personal preference and of course for added nutrition.  It’s then mixed with coconut sugar and milk powder.    Then it’s all brought together with some melted butter.  Instead of molding it individually it’s pressed into a tart tin. Leave it in the refrigerator to cool while you make the Matamis Na Bao (Coconut Jam).

Polvoron pressed in a tart tin on a green backdrop.

How Do You Make Homemade Matamis Na Bao?

Well super easy.  Start by pouring in a can of coconut cream (not milk) in a non stick pan and add in the coconut sugar.  Leave the sugar to dissolve in the cream and then turn on the heat to low.  The beauty of this recipe is that you don’t really need to stir.  It is recommended however that you put on a timer every 5 minutes to check on it as you don’t want it to burn.  Coconut cream is expensive!

After about 15 minutes you will see it start to get thicker.  This is when you add in the almond butter and stir on low heat for a further 10 minutes to get a jammy consistency.  Leave to cool.

Matamis na Bao cooked in a skillet.

How Do You Make the Tableya Topping?

This time we will be using the microwave.  If you don’t have a microwave, you can use the stove top to melt the tableya and coconut oil.  For the microwave place both the tableya and coconut oil in a bowl and heat up in 30 second intervals until both are slightly melted.  Mix to make it nice and smooth.  Leave to the side to cool.

Melted tableya in a bowl with a spoon inside on a green backdrop.

Let’s put the Millionaire Bars Together Now!

Take the polvoron out of the refrigerator and spread the matamis na bao all over.

Matamis na Bao being spread on top of a polvoron base using an offset spatula in a tart tin. Using a green backdrop.

Next smooth over the melted tableya.

Melted Tableya spread on top of Matamis na bao with a spoon. Chocolate is sparkling.

Leave the bars to cool at room temperature.

Millonariyo Bars (Filipino Style Millionaire Bars) All on a green background.

How to Serve The Millionaire Bars!

Once the tableya has set remove the polvoron from the tin and cut into bars.  Add a sprinkling of salt and dried malunggay leaves.

3 bars of Millonariyo Bars (Filipino Style Millionaire Bars) on a gold plate on a small cutting board. All on a green background.

One hand grabbing a Millonariyo Bars (Filipino Style Millionaire Bars) on a gold plate on a small cutting board. All on a green background. With glass of Champane in the back.

Millonariyo Bars (Filipino Style Millionaire Bars) on a gold plate on a small cutting board. All on a green background.

A super rich and decadent dessert for special occasions.

Other Filipino Inspired Recipes To Enjoy

Christmas Spice Polvoron (The No Bake Filipino Shortbread)

How To Make Matamis Na Bao (Coconut Jam) Cake

Boozy Tablea Tsokolate (Filipino Hot Chocolate)

For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this Millonariyo Bars (Filipino Style Millionaire Bars) Recipe I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

 

Millonariyo Bars (Filipino Style Millionaire Bars) Recipe

These Millonariyo Bars (Filipino Style Millionaire Bars) are made with a base of Polvoron, Matamis Na Bao middle and a tableya chocolate topping.  Trifecta of 3 Filipino recipes in one lush bite.
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Course: Dessert, Snack
Cuisine: Filipino
Servings: 12 Bars

Equipment

  • 14 x 4 1/2 Tart Tin with Removable Base

Ingredients

For The Polvoron Base

  • 1 Cup Almond Flour
  • 1/2 Cup Coconut Sugar
  • 1/2 Cup Milk Powder
  • 1/2 Cup Melted Vegan Butter

For The Matamis Na Bao

  • 1 14 oz Can Coconut Cream
  • 1/2 Cup Coconut Sugar
  • 1/4 Cup Almond Butter

For the Tableya

  • 1 Cup Tableya Chopped
  • 1 Teaspoon Coconut Oil

Optional Toppings

  • Pinch of Sea Salt
  • Pinch of Dried or powdered Malunggay Leaves

Instructions

Make the Polvoron Base

  • Spray the tart tin with coconut oil.
  • In a large skillet toast the almond flour over low heat. Keep moving around the almond flour with a wooden spoon constantly until it starts to get fragrant and smell toasty. This will take about 5 minutes.
  • Place the toasted almond flour, coconut sugar, powdered milk, spices in a bowl. Mix well and add in the melted butter. Mix until it looks sandy.
  • Press the mixture into the tart tin pressing down with a bottom of a drinking glass for help making sure it's tight. Put in the refrigerator to harden.

Make the Matamis Na Bao

  • Pour in the can of coconut cream in a non stick pan and add in the coconut sugar.  Leave the sugar to dissolve in the cream and then turn on the heat to low.  The beauty of this recipe is that you don’t really need to stir.  It is recommended however that you put on a timer every 5 minutes to check on it as you don’t want it to burn. 
    After about 15 minutes you will see it start to get thicker.  This is when you add in the almond butter and stir on low heat for a further 10 minutes to get a jammy consistency.  Leave to cool.

Make the Tableya Topping

  • Place both the tableya and coconut oil in a bowl and heat up in 30 second intervals until both are slightly melted.  Mix to make it nice and smooth.  Leave to the side to cool.

Put the Millonariyo Bars Together

  • Take the polvoron out of the refrigerator and spread the matamis na bao all over.
  • Next smooth over the melted tableya.
  • Leave to cool at room temperature. Cut into bars and sprinkle with the optional salt and dried or powdered malunggay leaves.
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!
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2 thoughts on “Millonariyo Bars (Filipino Style Millionaire Bars) Recipe

  1. Hi! This looks intriguing and I love that it’s no bake. What kind of tablea did you use? The ones I buy are 100% cacao so no sugar.

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