This recipe for Millionaire bars always comes in handy around the holidays, because it’s an easy party dessert and it makes for a simple gift too. All it takes to make this recipe is some basic baking ingredients plus a few easy steps. I love to package up a few bars to hand out to neighbors. This dessert always brings some cheer!
Ingredients for Millionaire Shortbread Bars
Butter: Use unsalted butter for the shortbread and caramel layers. You’ll need about 4 sticks total. Sugar: A mix of brown sugar and granulated sugar adds the perfect, rich sweetness to the cookie bar layers. Flour: Use all-purpose flour for the shortbread. Vanilla Extract: This adds just the right hint of flavor to the layers. Sweetened Condensed Milk: This thick, sweetened milk works best for making caramel. Corn Syrup: This helps create the perfect texture for the caramel layer–soft, chewy, and not too sticky. Chocolate Chips: Milk, semisweet, or dark chocolate chips are all fine to use. Coconut Oil: This helps create a smooth chocolate texture that’s easy to pour and spread, and helps it to harden properly on top of the bars.
Tips for Success
Line your baking dish with parchment paper so that it’s easy to lift and remove the millionaire bars once they’ve finished setting. Measure your flour using the spoon-and-level method to avoid dense, dry shortbread. Take care not to boil the caramel filling; otherwise, it may set too hard. And stir it constantly to prevent it from scorching.
How to Store and Reheat
Store millionaire bars in an airtight container in the refrigerator for up to 5 days. Enjoy cold or at room temperature. Freeze in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw at room temperature before enjoying.
How to Make Millionaire Bars Step by Step
Prep: Preheat the oven to 350°F, then line a 9×9-inch baking pan with parchment paper and set it aside. Make the Shortbread Layer: In a large bowl, using a hand mixer, cream 1 cup of unsalted butter, ¼ cup of granulated sugar, and ½ cup of brown sugar. Then add in ½ teaspoon of kosher salt and 1 teaspoon of vanilla extract, and beat until incorporated. Next, add in 2 cups of all-purpose flour, little by little, beating after each addition. Mix until the dough comes together, but be careful not to over-mix it. Bake and Cool: Press the cookie dough into the bottom of the prepared pan, and bake for 12-15 minutes until golden brown. Then let it cool. Make the Caramel: While the cookie layer is cooling; add 14 ounces of sweetened condensed milk, ¾ cup of unsalted butter, ¾ cup of brown sugar, ¼ cup of corn syrup, ½ teaspoon of pure vanilla extract, and ½ teaspoon of kosher salt to a saucepan. Stir over medium-high heat. Once the mixture begins to bubble, reduce the heat to a simmer, and continue stirring for 5-10 minutes until the mixture has thickened. Pour and Set: Pour the caramel over the cooled shortbread layer. Then refrigerate for at least 1 hour to let the caramel set. Make the Chocolate Layer: Place 3 cups of chocolate chips and 3 tablespoons of coconut oil in microwave safe bowl. Microwave the chocolate in 30 second increments, stirring until melted and smooth. Allow the chocolate to cool for a few minutes, then pour it on top of the caramel layer. Set the Chocolate: Spread the chocolate out in an even layer. Then return the bars to the refrigerator or freezer until the chocolate hardens. Cut and Serve: Once the Millionaire bars have fully set and hardened, lift them out of the dish using the parchment paper. Cut into squares and enjoy!
