Millionaire’s bars combine a buttery shortbread crust, chewy sweet caramel, and a rich and silky chocolate ganache topping into one delectable bar.
Why this recipe works
Millionaire’s bars, or millionaire’s shortbread as some may know it, is much like an elevated, thick Twix candy bar. It’s made up of three layers of shortbread crust, homemade caramel filling, and a chocolate ganache topping. They truly taste like a million bucks! Share if you dare because these bars are always the first to go on the dessert table.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHORTBREAD – The crust is not a traditional shortbread that is made from just flour, butter, and sugar. Our version creams the butter and sugars together (and we added brown sugar) for a bit of a chewier base. While a traditional shortbread is typically crisp and buttery, this shortbread is buttery, flakey, and delicious, but it is a bit softer and is easier to cut into bars and bite into.
How to Make Millionaire’s Bars
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350°F. Line an 8×8 or 9×9 baking dish with parchment paper and set it aside. Allow the parchment paper to slightly hand off the sides to make it easier to remove the bars from the pan.
EXPERT TIP – Using an 8×8 pan or even a 9×9 pan will produce nice, thick bars. You can also spread the recipe into a 9×13 pan. The cook time of the shortbread will be a little shorter. The finished bars will be less thick, but still delicious. - In a large mixing bowl, beat the butter until light and fluffy using a hand mixer.
- Add the granulated and brown sugar and beat until creamed together well. Beat in vanilla extract.
- Add cake flour and salt and mix just until combined.
- Use a greased spatula or fingers to pat the shortbread mixture into the prepared baking dish.
- Bake for 30-35 minutes until shortbread is golden brown around the edges and set in the center. Cool.
- Meanwhile, prepare the caramel by placing all ingredients in a saucepan over medium heat.
- Whisk constantly until the mixture is fully melted and comes to a boil (do not increase the temperature.)
- Fit the saucepan with a candy thermometer and continue whisking and cooking until the caramel reaches the soft ball stage, 225°F. This process can take 20-30 minutes.
- Remove the caramel from the heat and pour over the baked shortbread, spreading it smooth to the edges.
- Chill for at least 30 minutes to firm up the caramel so that it does not displace when the ganache is added.
- To make the ganache, combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring/whisking between intervals until the chocolate melts and the ganache comes together in a thick, smooth mixture.
- Spread the ganache over the caramel. Sprinkle flakey sea salt over the top of the ganache and place in the refrigerator to chill for at least 30 minutes or until the ganache is set.
- Lift the dessert from the pan and cut into bars with a sharp knife.
Frequently Asked Questions & Expert Tips
Store the bars in an air-tight container kept at room temperature for 6-7 days. You can optionally chill them if preferred. If you like the filling to be softer, keep them at room temp. For a sturdy, chewier bar chill them. Personally, I like to chill them a bit if I plan on transporting them somewhere then allow them to rest at room temperature during the commute.
Yes, you can easily freeze these bars. To do so, wrap the completely cooled bars individually in plastic wrap then place them in a large ziptop bag. Freeze for up to 3 months. Thaw at room temperature.
Serving Suggestions
Garnish millionaire’s bars with flakey sea salt or serve as-is. Enjoy them chilled or at room temperature, whichever way you prefer! Because they are so rich, you can definitely get away with cutting them into smaller squares for serving.
More Dessert Bar Recipes
- Lemon Bars
- Nanaimo Bars
- S’mores Bars
- Oreo Cheesecake Bars
- Cake Mix Cookie Bars
- No Bake Peanut Butter Bars
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Millionaire’s Bars
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Shortbread Ingredients
- 1 cup unsalted butter softened at room temperature
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 2 cups cake flour
- ½ teaspoon salt
Caramel Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 14 ounces sweetened condensed milk 1 can
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Ganache Ingredients
- 2 cups semi-sweet chocolate chips
- ½ cup heavy whipping cream
- flakey sea salt for garnish
Things You’ll Need
- 8×8 baking dish or 9×9
Before You Begin
- We used unsalted butter, but salted butter will work just fine in this recipe.
- The shortbread is not a traditional shortbread that is made from just flour, butter, and sugar. Our version creams the butter and sugars together (and we added brown sugar) for a bit of a chewier base. While a traditional shortbread is typically crisp and buttery, this shortbread is buttery and flakey, but it is a bit softer and is easier to cut into bars and bite into.
- Using an 8×8 pan or even a 9×9 pan will produce nice, thick bars. You can also spread the recipe into a 9×13 pan. The cook time of the shortbread will be a little shorter. The finished bars will be less thick, but still delicious.
- Because these bars are so rich, you can definitely get away with cutting them into smaller portions.
Instructions
Make the Shortbread
- Preheat the oven to 350°F. Line an 8×8 or 9×9 baking dish with parchment paper and set it aside. Allow the parchment paper to slightly hand off the sides to make it easier to remove the bars from the pan.
- In a large mixing bowl, beat the butter until light and fluffy using a hand mixer.
- Add the granulated and brown sugar and beat until creamed together well. Beat in vanilla extract.
- Add cake flour and salt and mix just until combined.
- Use a greased spatula or fingers to pat the shortbread mixture into the prepared baking dish.
- Bake for 30-35 minutes until shortbread is golden brown around the edges and set in the center. Cool.
Make the Caramel
- Meanwhile, prepare the caramel by placing all ingredients in a saucepan over medium heat.
- Whisk constantly until the mixture is fully melted and comes to a boil (do not increase the temperature.)*Be sure to stir the caramel constantly and keep the heat at or just below medium so that the caramel doesn’t burn on the bottom of the pan.
- Fit the saucepan with a candy thermometer and continue whisking and cooking until the caramel reaches the soft ball stage, 225°F. This process can take 20-30 minutes.
- Remove the caramel from the heat and pour over the baked shortbread, spreading it smooth to the edges.
- Chill for at least 30 minutes to firm up the caramel so that it does not displace when the ganache is added.
Make the Ganache
- To make the ganache, combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring/whisking between intervals until the chocolate melts and the ganache comes together in a thick, smooth mixture.
- Spread the ganache over the caramel. Sprinkle flakey sea salt over the top of the ganache and place in the refrigerator to chill for at least 30 minutes or until the ganache is set.
- Lift the dessert from the pan and cut into bars with a sharp knife.
Nutrition
Lindsay Formaro
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