Get the Recipe:
Millionaire Shortbread Bars
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 (226 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1/4 teaspoon salt
For the Caramel Layer:
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) firmly packed light brown sugar
- 1 14-ounce can (397 g) sweetened condensed milk
- 2 tablespoons (30 ml) light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Topping:
- 10 ounces (284 g) semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter
- flaky sea salt, for garnish
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Instructions
To make the shortbread base:
- Preheat the oven to 350°F (175°C). 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 (107°C) 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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