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.
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.
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.
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).
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.
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.
Take the polvoron out of the refrigerator and spread the matamis na bao all over.
Next smooth over the melted tableya.
Leave the bars to cool at room temperature.
Once the tableya has set remove the polvoron from the tin and cut into bars. Add a sprinkling of salt and dried malunggay leaves.
A super rich and decadent dessert for special occasions.
Christmas Spice Polvoron (The No Bake Filipino Shortbread)
How To Make Matamis Na Bao (Coconut Jam) Cake
Boozy Tablea Tsokolate (Filipino Hot Chocolate)
Spray the tart tin with coconut oil.
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.
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.
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.
Leave to cool at room temperature. Cut into bars and sprinkle with the optional salt and dried or powdered malunggay leaves.
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