If you have three (ish) hours:

MILLIONAIRE’S BARS

Most of the cook time is hands-off, except for the arm-strengthening 20-minute caramel whisk. However, your efforts will be rewarded with the richest, most sighinducing bar you’ve ever enjoyed. If you make only one cookie this season, make these.

16 tablespoons (2 sticks) unsalted

butter, room temperature, divided ½ cup granulated sugar

2 cups all-purpose flour

1 teaspoon salt, divided

1 large egg

1 (14-ounce) can sweetened

condensed milk

1 cup packed brown sugar

½ cup heavy whipping cream

¼ cup light corn syrup

1 teaspoon vanilla

10 ounces semisweet chocolate chips

Heat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an inch hanging over all edges.

Use a mixer on medium speed to cream 12 tablespoons (1 ½ sticks) butter and granulated sugar in a large bowl. Add the flour, ½ teaspoon salt and egg and beat again using medium speed until the ingredients form a thick dough. Press the dough evenly on the lined baking dish. Use a fork to poke holes in the dough. Bake until the edges brown, about 20 minutes.

Remove the dish from the oven and set aside.

Place remaining 4 tablespoons butter, ½ teaspoon salt, sweetened condensed milk, brown sugar, heavy whipping cream, and corn syrup in a medium saucepan. Cook over medium heat, whisking constantly, until the caramel reaches 230 degrees on a candy thermometer, about 20 minutes. Remove from heat and whisk in the vanilla. Carefully pour the caramel over the shortbread in the baking dish.

Sprinkle the chocolate chips over the hot caramel. Let them sit undisturbed for 5 minutes, then use a spatula to lightly smooth the chocolate into a single layer. Refrigerate until the chocolate is just set and no longer glossy, about 60-75 minutes. Lift the dessert out of the baking dish using the liner. Slice the bars into 1-inch-by-2 ½-inch pieces. If the dessert is too firm to slice the bars neatly, let it rest at room temperature for 15 minutes and try again.

Keeps in the refrigerator for up to 1 week in an airtight container.

Makes about 39 bars.

Per bar: 175 calories (percent of calories from fat, 45), 2 grams protein, 23 grams carbohydrates, 1 gram fiber, 9 grams total fat (6 grams saturated), 24 milligrams cholesterol, 69 milligrams sodium.