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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 Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Dessert, Snack
Cuisine: Filipino
Servings: 12 Bars
Author: Rezel Kealoha

Equipment

  • 14 x 4 ½ Tart Tin with Removable Base

Ingredients

For The Polvoron Base

  • 1 Cup Almond Flour
  • ½ Cup Coconut Sugar
  • ½ Cup Milk Powder
  • ½ Cup Melted Vegan Butter

For The Matamis Na Bao

  • 1 14 oz Can Coconut Cream
  • ½ Cup Coconut Sugar
  • ¼ 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.