Three irresistible layers, one incredible dessert. These millionaire shortbread bars are a must-try!
Millionaire shortbread bars are a classic treat with three indulgent layers that come together for the perfect bite. With a buttery shortbread base, a rich caramel filling, and a smooth chocolate topping, these bars strike the perfect balance between sweet and decadent. They’re sure to become a favorite indulgence!
Why You’ll Love This Millionaire Shortbread Bars Recipe
- Three irresistible layers. Buttery shortbread, rich caramel, and smooth chocolate combine for the perfect indulgent treat.
- Decadent but simple. Despite the impressive look and taste, the recipe uses straightforward ingredients and easy techniques.
- Crowd-pleaser. Whether for a gathering or an everyday treat, these classic bars are sure to impress anyone who takes a bite!
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- Unsalted butter – You’ll need butter for each layer of these millionaire bars. The bottom shortbread layer needs softened butter, while the caramel and chocolate layers will have you melt it.
- Granulated sugar
- All-purpose flour – As always, measure by weight for best results. If you don’t yet have a digital kitchen scale, use the spoon and sweep method. Learn more: How to Measure Flour
- Vanilla extract
- Salt
- Brown sugar – Be sure to pack this firmly in the measuring cup or measure by weight (my preferred method).
- Corn syrup – This helps to prevent the sugar in the caramel from crystallizing, ensuring a smooth, glossy texture. It also adds a bit of extra sweetness and keeps the caramel soft and gooey, making it easier to slice. As an alternative, you could try golden syrup, agave syrup, or honey.
- Sweetened condensed milk – Don’t confuse this with evaporated milk, which isn’t sweetened.
- Semisweet chocolate – I recommend using dark chocolate here. If you like darker chocolates, go with a chocolate at least 70% cacao. Otherwise, go with 60% for a less intense chocolate flavor.
- Flaky sea salt – This is optional but adds a nice balance to the sweetness.
How to Make Millionaire Shortbread Bars
- Prepare for baking. Heat the oven to 350°F and line an 8-inch square baking pan with parchment paper so that it overhangs slightly.
- Make the shortbread. Beat the butter and sugar until light and fluffy. Then add the vanilla followed by the flour and salt, mixing just until combined.
- Bake the shortbread. Press the dough evenly in the pan, and bake for 20-25 minutes or until the edges are lightly golden. Set aside to cool completely.
- Make the caramel. Melt the butter over medium heat, then stir in the brown sugar, corn syrup, and condensed milk. Bring to a simmer, then reduce to low and cook until thickened and a deep golden color (about 225°F). Remove from the heat, and stir in the vanilla and salt.
- Add the caramel layer. Pour the caramel over the cooled shortbread, spreading evenly. Refrigerate until firm (about 30 minutes).
- Make the chocolate topping. Melt the chocolate and then stir in the butter.
- Add the chocolate layer. Pour the melted chocolate over the caramel layer, spreading evenly. Sprinkle with flaky salt.
- Chill. Place the pan in the refrigerator for about 15 minutes before removing from the pan and cutting into bars
Tips for Success
- Get the shortbread texture just right. The shortbread dough should be crumbly but will come together when pressed into the pan. If it feels too dry, a tablespoon of water or milk can help bring it together without compromising the texture.
- Use a candy thermometer. This can really help ensure the caramel reaches the right consistency. Aim for around 225°F for a caramel that’s firm but still gooey. And remember to stir constantly!
- Get the caramel layer even. Gently tilt the pan back and forth after pouring the caramel. This avoids pulling with a spatula, which can create uneven patches.
- Be patient. The chilling and setting times are important for making cohesive layers that don’t separate.
- Make beautiful slices. For clean, sharp edges when cutting the bars, chill the bars just enough to set the layers but not letting the chocolate get too hard. (About 10-15 minutes should be sufficient.) A warm knife (heated under hot water and wiped dry) will glide through the layers easily.
Variations
- Dark chocolate or white chocolate. Swap the semi-sweet chocolate for dark chocolate if you prefer a less sweet topping. For a fun twist, you could also use white chocolate, or even drizzle both for a marbled effect.
- Nutty shortbread. Add about 1/2 cup chopped nuts (like almonds, pecans, or hazelnuts) to the shortbread base for extra crunch and flavor. You can also sprinkle some finely chopped nuts on top of the chocolate layer.
- Salted caramel. Bump up the salt in the caramel layer by 1/4 to 1/2 teaspoon for a more intense sweet and salty combo.
How to Store
- Room temperature: Place in an airtight container and store at room temperature up to 3 days. If you’re storing in layers, place parchment paper or waxed paper between the layers. Be sure to keep them in a cool, dry place.
- Refrigerator: For longer storage or if your kitchen is warm, place the container in the refrigerator for up to a week. Bring the bars to room temperature for serving.
- Freezer: First, place the bars in a single layer on a rimmed baking sheet and freeze until firm. Wrap the bars tightly in plastic wrap, and place in an airtight, freezer-safe container or bag. Properly stored, they should keep in the freezer up to 2 months. Thaw overnight in the refrigerator.
More Decadent Bar Recipes
Get the Recipe:
Millionaire Shortbread Bars
Yield
16 bars
Prep Time
30 minutes
Cook Time
1 hour
Additional Time
50 minutes
Total Time
2 hours 20 minutes
These Millionaire Shortbread Bars combine a buttery shortbread base, rich caramel layer, and smooth chocolate topping for an irresistible, indulgent treat that's surprisingly easy to make.
Ingredients
For the Shortbread Base:
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
For the Caramel Layer:
- 1 cup (226g) unsalted butter
- 1 cup (200g) firmly packed light brown sugar
- 1 (14 oz/397g) can sweetened condensed milk
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Topping:
- 10 ounces (284g) semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter
- flaky sea salt, for garnish
Instructions
To make the shortbread base:
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang.
- In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer until light and fluffy. Then add the vanilla extract, followed by the flour and salt. Mix until just combined; the dough will be crumbly but should come together when pressed.
- Press the dough evenly into the prepared pan, smoothing the top with the back of a spoon or spatula.
- Bake for 20-25 minutes, or until the shortbread is lightly golden around the edges. Remove from the oven and let it cool completely in the pan.
To make the caramel layer:
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar, sweetened condensed milk, and corn syrup, stirring constantly to combine. Continue to cook the mixture, stirring regularly, until it reaches a simmer. Reduce the heat to low and cook for another 10-15 minutes, stirring constantly. The caramel should thicken and turn a deep golden color. Using a candy thermometer, aim for a temperature of around 225°F for a firm but gooey caramel.
- Remove from the heat and stir in the vanilla extract and salt. Then pour the caramel over the cooled shortbread base. Tilt the pan gently to distribute the caramel evenly or use a spatula to spread it evenly. Refrigerate for about 30 minutes, or until firm.
To make the chocolate topping:
- Melt the chocolate in a heatproof bowl over a pot of simmering water or in short bursts in the microwave, stirring every 30 seconds. Once fully melted, stir in the butter for a glossy finish. Then pour the melted chocolate over the set caramel layer, smoothing it out evenly. While the chocolate is still soft, sprinkle with flaky sea salt.
- Refrigerate for 15-20 minutes, or until the chocolate is just set but not overly hard.
- Using the parchment overhang, carefully lift the bars out of the pan once fully set. Cut into squares or bars using a sharp knife. For cleaner slices, warm the knife under hot water and wipe dry before cutting each piece.
Notes
Store in an airtight container at room temperature up to 3 days or in the refrigerator up to a week.
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