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4.8 from 105 votes

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!

Prep Time
1 hr
Cook Time
1 hr
Additional Time
4 hrs
Total Time
6 hrs
Servings: 28 bars
Calories: 249 kcal
Course: Dessert
Cuisine: American

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, 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

Instructions

    Cup of Yum
  1. 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. 
  2. 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).
  3. 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.
  4. 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.
  5. 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. 
  6. 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.
  7. Chill in the fridge until caramel sets, ~ 1 ½-2 hours.
  8. 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. 
  9. Pour the ganache over the firm caramel and refrigerate again until the ganache is set. Another 1-2 hours or overnight. 
  10. Garnish with flaky sea salt, cut into squares and serve at room temperature. 

Notes

  • 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. 
  •  
  • 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 (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.3g Cholesterol 34mg (11%) Sodium 76mg (3%) Potassium 105mg (3%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 343IU (7%) Vitamin C 0.1mg (0%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 28bars

Amount Per Serving

Calories 249

% Daily Value*

Serving 1 bar
Calories 249kcal 12%
Carbohydrates 27g 9%
Protein 2g 4%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.3g 15%
Cholesterol 34mg 11%
Sodium 76mg 3%
Potassium 105mg 2%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 343IU 7%
Vitamin C 0.1mg 0%
Calcium 25mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.