Millionaire Shortbread Bars

My millionaire shortbread bars are a luxurious three-layer treat and easy to make!

You will adore the combination of textures and flavors – crumbly, chewy, and smooth with the contrasting tastes of buttery shortbread, sweet caramel, and rich chocolate.

And the flaky sea salt on top is the perfect finishing touch, balancing out the sweetness in this decadent dessert.

These bars remind me of the Twix candy bars (and my Twix Cookies), thanks to the caramel and chocolate combination. And speaking of chocolate and caramel, my Caramel Chocolate Bars and Salted Caramel Chocolate Chip Cookies need to go on your baking to-do list next!

You’ll fall in love with this dessert, trust me!!

Why this recipe works

• Using cake flour in the shortbread crust results in a tender, fine-textured, soft and delicate shortbread crust.
• My helpful tips and tricks to make the caramel will help you make the perfect caramel every time. Trust me, it’s so easy!
• The chocolate topping is only 2 ingredients.
• These bars are a perfect treat for parties or holiday gifting. Just cut into small squares and they will disappear!

What are Millionaire Shortbread Bars?

• Millionaire shortbread bars are simply an indulgent dessert composed of a buttery shortbread base, a rich caramel middle layer and a smooth chocolate ganache topping.
• The name millionaire simply suggests a level of richness and lavish experience while you enjoy these bars. It’s nothing more than a playful nod to the feeling of indulging in something special and luxurious, like perhaps the lifestyle of a millionaire.

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• Salted butter: I like to use salted butter for the shortbread crust to help balance the sweetness of the crust and it gives it a rich flavor. Be sure the butter is room temperature for the crust. Same goes for using salted butter in the homemade caramel layer; the salt interacts with the caramelized sugars, creating deeper flavor notes and results in a more rounded, full-bodied caramel.
• Cake flour: In my recipe testing, I found using cake flour made the best tasting shortbread crust. However if all-purpose flour is all you have, that works fine too.
• Sugar: you will need granulated sugar for the shortbread crust.
• Sweetened condensed milk: this is what helps give the caramel its great texture.
• Golden Syrup or Light Corn Syrup: Helps to prevent crystallization and adds a smooth texture in the caramel.
• Chocolate: Dark, milk, or semi-sweet chocolate can be used, depending on your preference for the top ganache layer.
• Heavy cream: used to mix with the chocolate to great the ganache topping.
• Sea Salt: Sprinkled on top for a salted caramel effect.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

1. Make the shortbread crust: cream the butter and sugar. Add egg and vanilla. Then the flour and salt. Press into 9×13 inch pan lined with parchment paper and bake. Cool crust.
2. Make the caramel: Add the butter, condensed milk, heavy cream, corn syrup, brown sugar and salt to a medium sized saucepan. Whisk until it has deepened in color and thickens, ~30 minutes of cooking. Be sure not to rush this step!
3. Chill.
4. Once caramel is set, spread ganache on top.
5. Chill again, garnish with flaky sea salt. Cut & enjoy!

Expert Tips

• Caramel tips:
  • The caramel needs to reach 225°F-235°F for the caramel to set properly so be sure to use a candy thermometer to check.
  • When cooking the caramel sometimes the butter separates from the caramel. To avoid this, stir or whisk constantly, avoid turning the heat up too high and too low multiple times, and use a thick saucepan.
  • If it separates, beat it vigorously off heat until combined again and continue cooking until it reaches temp.
• Cool Before Adding Chocolate: Let the caramel cool and set in the fridge before adding the chocolate layer to prevent them from mixing.
• Layer Evenly: Ensure each layer is spread evenly for a consistent bite and picture perfect layers!
• Cut with a Hot Knife: To get clean cuts, dip your knife in hot water, dry it, and then cut. Repeat between cuts and clean the knife between cuts as well.
• Choose Quality Chocolate: The flavor of the chocolate layer is critical. Use a good quality chocolate you enjoy eating. I usually opt for a high quality semi-sweet chocolate chip.
• Ganache tips:
  • I like to Pour Hot Cream Over Chocolate: place the chocolate in a bowl and pour the hot cream over it. This helps the chocolate melt evenly.
  • Let Sit Before Stirring: After pouring the cream over the chocolate, let it sit for a few minutes to gently start melting the chocolate. This prevents incorporating too much air into the ganache, which can create a grainy texture.
  • Stir Gently: Use a spatula or wooden spoon to stir from the center in a gentle, circular motion. Avoid whisking vigorously as it can incorporate air bubbles.
  • Emulsification is Key: The goal is to create a smooth emulsion of cream and chocolate. If the ganache breaks (looks oily and separated) or isn’t smooth, gently reheat in small 5-10 second bursts in the microwave and add a small amount of warm cream, stirring gently.

Variations

1. Nutty Millionaire Bars: Mix chopped nuts such as pecans, walnuts, or almonds into the caramel layer for added texture and a nutty flavor. Alternatively, sprinkle nuts on top of the chocolate layer.
2. Peanut Butter Millionaire Bars: Swirl peanut butter into the caramel layer or add a layer of peanut butter between the caramel and chocolate layers.
3. Chocolate Shortbread Base: Incorporate cocoa powder into the shortbread dough for a chocolatey twist on the traditional base.
4. White Chocolate Millionaire Bars: Use white chocolate for the top layer instead of dark or milk chocolate for a sweeter, creamier taste.
5. Coconut Millionaire Bars: Add shredded coconut to the caramel layer or sprinkle toasted coconut on top of the chocolate for a tropical twist.
6. Spiced Millionaire Bars: Infuse the caramel with spices like cinnamon, cardamom, or ginger for a warm, aromatic twist.
7. Coffee Millionaire Bars: Mix a shot of espresso or espresso powder into the caramel layer for a coffee-infused treat.
8. Lemon or Orange Millionaire Bars: Add lemon or orange zest to the shortbread crust and a bit of citrus juice to the caramel for a citrusy variant.

Storage

• Refrigerator: up to 2 weeks.
• Freezer: Millionaire bars can be frozen for up to 3 months.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.74 from 34 reviews

Millionaire Shortbread Bars

Prep: 1 hour hr

Chill time: 4 hours hrs

Cook: 1 hour hr

Total: 6 hours hrs

Servings: 28 bars

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My Millionaire Shortbread Bars have a buttery shortbread crust, a soft and chewy caramel layer in the middle, topped with a firm snap of semi-sweet chocolate and a sprinkle of sea salt for a salted caramel touch. Each bite is filled with buttery, sweet, rich chocolate flavors making this a luxurious and decadent treat!

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Ingredients

Shortbread crust

• ▢ 1 cup salted butter, softened to room temperature
• ▢ 2/3 cup granulated sugar
• ▢ 1 large egg yolk, room temperature
• ▢ 1 tsp. pure vanilla extract
• ▢ 2 1/4 cups cake flour, spooned and leveled
• ▢ 1/4 tsp. kosher salt

Caramel layer

• ▢ 1 cup salted butter
• ▢ 1, 14 oz. can sweetened condensed milk
• ▢ 1 cup light brown sugar, packed
• ▢ 1/2 cup heavy cream
• ▢ 1/4 cup golden or light corn syrup
• ▢ 1 tsp. vanilla

Chocolate layer

• ▢ 2 cups semi sweet chocolate
• ▢ 1/2 cup heavy cream
• ▢ flaky sea salt, for finishing

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Preheat the oven to 350F. Line a 9×13 inch pan with parchment paper, making sure there is overhang to lift the bars up and set aside. 
• Make the shortbread crust: Cream together the softened butter and sugar in a stand mixer with the paddle attachment for about 3 minutes (or a hand mixer is fine too).
  1 cup salted butter, softened to room temperature, 2/3 cup granulated sugar
• Add yolk and vanilla. Mix to combine. Then add the flour and salt and mix just until combined into a shaggy crumbly dough, careful not to over beat. Dough will be soft.
  1 large egg yolk, room temperature, 1 tsp. pure vanilla extract, 2 1/4 cups cake flour, spooned and leveled, 1/4 tsp. kosher salt
• Press into prepared pan in an even layer and bake for 20-22 minutes or until edges are lightly golden then let the crust cool. (The dough is a bit soft/sticky so to make it easier you can place a piece of wax paper over the dough and use the palms of your hands to smooth the surface and then discard the wax paper, you can use a little flour on your hands to press it evenly.
  
• Meanwhile, make the caramel. Add the butter, condensed milk, brown sugar, heavy cream, corn syrup, and salt to a medium sized saucepan. Whisk until combined. Once mixture boils, turn down to medium-low to simmer. 
  1 cup salted butter, 1, 14 oz. can sweetened condensed milk, 1 cup light brown sugar, packed, 1/2 cup heavy cream, 1/4 cup golden or light corn syrup
  
• Continue cooking and frequently whisking until the caramel reaches 225°F. You’ll want to stir often to prevent the bottom from burning. This process will take ~25-30 minutes, try not to rush it. Remove from heat and whisk in vanilla. Then pour over the cooled shortbread crust. (The caramel needs to reach 225-235°F for the caramel to set properly so be sure to use a candy thermometer to check.
  1 tsp. vanilla
  
• Chill in the fridge until caramel sets, ~ 1 ½-2 hours.
• Then make the chocolate ganache topping: Microwave the heavy cream for 45 seconds – 1 minute. Then pour the warm cream over the chocolate chips to cover them. (You can very gently press the chocolate chips down so the heavy cream covers them). Let stand for 1 minute, then whisk until smooth and glossy. 
  2 cups semi sweet chocolate, 1/2 cup heavy cream
  
• Pour the ganache over the firm caramel and refrigerate again until the ganache is set. Another 1-2 hours or overnight. 
  
• Garnish with flaky sea salt, cut into squares and serve at room temperature. 
  flaky sea salt, for finishing
  

Video

Notes

• Refrigerator: up to 2 weeks.
• Freezer: Millionaire bars can be frozen for up to 3 months.
• The caramel needs to reach 225-235°F for the caramel to set properly so be sure to use a candy thermometer to check. Note: when cooking the caramel, sometimes the butter separates from the caramel. To avoid this stir constantly, avoid turning the heat up too high and too low multiple times, and use a thick saucepan. If it separates, beat it vigorously off heat until combined again and continue cooking until it reaches temp. 

 

Nutrition Information

Serving: 1 bar, Calories: 249kcal (12%), Carbohydrates: 27g (9%), Protein: 2g (4%), Fat: 15g (23%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 34mg (11%), Sodium: 76mg (3%), Potassium: 105mg (3%), Fiber: 1g (4%), Sugar: 17g (19%), Vitamin A: 343IU (7%), Vitamin C: 0.1mg, Calcium: 25mg (3%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

Photos by Ella from Alpine Ella.