Millionaire Shortbread Bars

shortbread cookie bars stacked with a bite taken out of the top one

Millionaire Shortbread Bars

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!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1

Chill time 4

Total Time 6

Servings bars

Calories 249kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

Instructions

Preheat the oven to 350F. Line a 9x13 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