Zillionaire Zingers

Okay, so these are soooooo great, but I was confused as what to call them, but then my daughter came up with a new name, and I’m in full support.

I first heard them called Dixie Bars.  At the time, I had no idea why they were called this, but I had access to all of the ingredients here in Mexico, so it was a no-brainer, I had to try them.  They were an instant hit.  The first time I made them I brought them to a gathering.  We were fairly new to the area and not everyone at the gathering knew who our family was yet.  At one point in the evening, I heard a loud voice asking “Who made these?” while holding one of my bars up in the air.  I was instantly afraid. Did this man have a nut allergy? Was the shortbread crumbling all over him?  Was the chocolate that was being melted by the Mayan Riviera humidity all over his clothes?  I had no idea.   I was afraid. And there was nowhere to hide.

I reluctantly admitted to be the baker.  This gentleman looked at me, his face softened, and he proclaimed them to be his new favorite dessert and I should make them for all parties.

Whew.  A waste of fear.

After a few years, I noticed bars looking mighty similar called Millionaire and Billionaire shortbread.  I must have looked at a hundred recipes and they are all pretty much the same with a few variations.  These bars seem more like millionaire, and adding a few more toppings to the chocolate is like billionaire.  I figured since it’s not just caramel in the middle, but has an addition of pecans (that are great if they’re toasted too) and never-mind the glorious flakes of sea salt on the top, and we called it Zillionaire.  I know it’s not a word.  But I like it because I feel these are so good and so easy they just can’t be real.

Call it what you like.  Just make it.  I promise you will make them over and over again.



  • 1 cup flour
  • 1/4 cup sugar
  • 1/3 cup butter


  • 1 can sweetened condensed milk
  • 1/2 cup sugar
  • 1/2 cup butter
  • 2 TAB corn syrup
  • 1 cup pecans, coarsely chopped


  • 8 oz chocolate, chopped
  • 1 TAB butter


Base: Heat oven to 350.  Combine flour and sugar.  Cut in butter with knives or a pastry cutter to form a soft dough.  Press evenly into a greased 8 inch square pan.  Bake for 20-25 minutes or until golden.  Watch that it does not burn.  Set aside to cool.

Filling: Combine condensed milk, sugar, butter, and corn syrup in a heavy saucepan.  Cook and stir over low heat until sugar is dissolved, about 5 minutes.  Bring to a boil over medium-low heat and boil for 6-8 minutes, stirring constantly, or until mixture thickens slightly and turns a caramel color.  Remove from heat, stir in pecan pieces.  Spread evenly over base.  Chill.

Topping:  In a small saucepan over lowest heat possible, partially melt butter and chocolate.  Remove from heat and stir until completely melted.  Spread over caramel layer.  Garnish with sea salt flakes.

Adapted from: The Canadian Baker


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