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Home » My Latest Recipes

Millionaire Shortbread Cookie Bars Recipe

Jan 26, 2023 · 7 Comments

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This recipe produces classic Millionaire Bars - delicious cookie wedges with a shortbread base, a layer of creamy caramel and topped with a rich chocolate ganache. These three elements blend so well, be forewarned, you may develop an addiction to the bars!

millionaire bars for dessertswithstephanie.com

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Jump to:
  • What are Millionaire Bars
  • Ingredients
  • Instructions
  • Storage
  • 📋 Recipe

What are Millionaire Bars

Why are these treats called Millionaire Bars? Presumable the treats are so decadent only the wealthy would consume something so rich!

Making Millionaire bars has a few more steps than most bars - but don't be dissuaded as each step is quite easy. Also, the bars may be made a few days in advance and stored in the fridge or freezer.

Ingredients

You don't need any fancy ingredients to whip up these treats:

  • All-purpose flour (you may use gluten-free flour), light or dark brown sugar, cornstarch
  • Unsalted butter: use cold butter when making the shortbread base
  • Vanilla extract
  • An egg yolk
  • Sweetened condensed milk: this recipe uses one 14-ounce can which is the size sold in most grocery stores
  • Light or dark corn syrup
  • Sea salt
  • Chocolate: preferably a bittersweet chocolate as this will offset the sweetness of the caramel
  • Heavy Cream
millionaire cookie bars on a platter

Instructions

  1. Preheat oven to 350° and prepare pan.

    Prepare a 9" cake pan or tart pan by spraying generously with non-stick spray. Cut a 9" circle of parchment paper and place in the pan.

  2. Make shortbread dough.

    Combine flour, cornstarch, brown sugar and salt in a large bowl. Add the cold butter cubes. Work the butter into the flour by squeezing between your fingers. Continue to work the butter and flour until no large chunks remain and the mixture looks mealy.
    mixing shortbread dough for cookie bars

  3. Add wet ingredients.

    Add the egg yolk and vanilla extract. Stir until the mixture is moistened and holds together when squeezed.

  4. Fill pan and bake.

    Pour the dough into the prepared pan. Press evenly into the bottom of the pan. Using a fork, poke 10 - 15 holes in the dough.
    shortbread in pan unbaked

  5. Bake and Cool

    Bake for 18 - 20 minutes. The top will be a light golden color. Allow to cool before proceeding with the caramel layer.

  6. Make the Caramel Layer

    Place brown sugar, corn syrup, salt, butter and sweetened condensed milk in a medium saucepan. Whisk until well combined. Place the pan over medium heat and continue to whisk until the mixture begins boiling.

    Insert a candy thermometer and heat until the mixture reaches 225° (approximately 5 minutes), whisking constantly to ensure the bottom does not burn. Remove the pan from the heat once the mixture reaches 225°. Immediately pour the caramel over the shortbread base. Allow to cool for 30 minutes.

    ingredients for firm caramel layer

  7. Chocolate Layer

    Place chocolate in a bowl and heat on 50% microwave power in 30 second bursts. Stir the chocolate. Repeat the heating process until the chocolate is partially melted.

    Heat the heavy cream until it just starts to boil. Pour over the softened chocolate. Allow to rest for 3 - 4 minutes then stir until smooth. If all the chocolate does not melt, place back in the microwave for another 30 seconds on 50% power.

    Once the chocolate/cream mixture is smooth, pour over the caramel layer and spread evenly. Sprinkle coarsely ground sea salt over the chocolate. Place the pan in the refrigerator until set (approximately 1 hour).

    Cut into wedges using a knife run under hot water (this will create a smoother cut through the chocolate and caramel).

Storage

Place the Millionaire bars in an airtight container and store at room temperature. Place in the refrigerator if your room is warm (e.g. over 75° F).

📋 Recipe

millionaire bars for dessertswithstephanie.com

Millionaire Bars Recipe

This recipe produces classic Millionaire Bars - delicious cookie wedges with a shortbread cookie base, a layer of creamy caramel and topped with a rich chocolate ganache.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Resting Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 20 minutes mins
Course Dessert
Cuisine American
Servings 16
Calories 260 kcal

Equipment

  • 1 Cake or Tart Pan 9" or 10" round
  • 1 Candy Thermometer
  • 1 Heavy-bottomed saucepan
  • Bowls, measuring cups and spoons

Ingredients
 
 

Shortbread Crust

  • 1 cup all-purpose flour
  • ¼ cup Light Brown Sugar
  • 1 tablespoon Cornstarch
  • ½ Cup Unsalted Butter, cold and cut into ¼" cubes
  • ½ teaspoon Pure Vanilla Extract
  • 1 large Egg Yolk

Carmel Layer

  • 1 14-ounce can Sweetened Condensed Milk
  • ½ cup Light Brown Sugar
  • 6 tablespoons Unsalted Butter
  • 2 tablespoons Corn Syrup (light or dark)
  • ½ teaspoon Sea Salt (finely ground)

Chocolate Layer

  • 8 ounces Bittersweet Chocolate, finely chopped
  • 3 fluid ounces Heavy Cream
  • 1 teaspoon Sea Salt, coarsely ground

Instructions
 

  • Preheat oven to 350℉ (180℃)

Shortbread Crust

  • Prepare a 9" cake pan or tart pan by spraying generously with non-stick spray. Cut a 9" circle of parchment paper and place in bottom of pan.
  • Combine flour, cornstarch, brown sugar and salt in a large bowl.
    1 cup all-purpose flour, ¼ cup Light Brown Sugar, 1 tablespoon Cornstarch
  • Add the cold butter cubes. Work the butter into the flour by squeezing between your fingers, Continue to work the butter and flour until no large chunks remain and the mixture looks mealy.
    ½ Cup Unsalted Butter, cold and cut into ¼" cubes
  • Add the egg yolk and vanilla extract. Stir until the mixture is moistened and holds together when squeezed.
    1 large Egg Yolk, ½ teaspoon Pure Vanilla Extract
  • Pour the dough into the prepared pan. Press evenly into the bottom of the pan. Using a fork, poke 10 - 15 holes in the dough.
  • Bake for 18 - 20 minutes. Allow to cool before proceeding with the caramel layer.

Caramel Layer

  • Use caution when making the caramel layer. The caramel can cause burns if it comes into contact with the skin.
  • Place brown sugar, corn syrup, salt, butter and sweetened condensed milk in a medium saucepan. Whisk until well combined. Place the pan over medium heat and continue to whisk until the mixture begins boiling.
    1 14-ounce can Sweetened Condensed Milk, ½ cup Light Brown Sugar, 2 tablespoons Corn Syrup (light or dark), ½ teaspoon Sea Salt (finely ground), 6 tablespoons Unsalted Butter
  • Insert a candy thermometer into the mixture. Continue to heat until the mixture reaches 225℉ (107℃) (approximately 5 minutes) , whisking constantly to ensure the bottom does not burn.
  • Remove the pan from the heat once the mixture reaches 225℉ (107℃) . Immediately pour the caramel over the shortbread base. Allow to cool for 30 minutes.

Chocolate Layer

  • Soften chocolate in the microwave: place in a bowl and heat on 50% microwave power for 30 second bursts, stirring between each heating. Chocolate will be partially melted.
    8 ounces Bittersweet Chocolate, finely chopped
  • Heat heavy cream until it just starts to boil. Pour over the softened chocolate. Allow to rest for 3 - 4 minutes then stir until smooth. If all the chocolate does not melt, place back in microwave for another 30 seconds on 50% power.
    3 fluid ounces Heavy Cream
  • Once the chocolate/cream mixture is smooth, pour over the caramel layer and spread evenly.
  • Sprinkle coarsely ground sea salt over the chocolate. Place the pan in the refrigerator until set (approximately 1 hour).
    1 teaspoon Sea Salt, coarsely ground
  • Cut into wedges using a knife run under hot water (this will create a smoother cut through the chocolate and caramel).

Notes

  • Use caution when working with the caramel layer. If hot caramel comes in contact with skin it can cause severe burns.

Nutrition

Calories: 260kcalCarbohydrates: 28gProtein: 1gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 44mgSodium: 271mgPotassium: 72mgFiber: 0.2gSugar: 20gVitamin A: 405IUVitamin C: 0.04mgCalcium: 29mgIron: 0.5mg
Keyword millionaire shortbread bars, salted caramel millionaire bars
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Lavanda Michelle says

    January 30, 2024 at 10:15 am

    I just whipped up a batch, and they are absolute heaven. The layers of shortbread, creamy caramel, and rich chocolate ganache are a match made in dessert paradise.

    Reply
  2. Beth says

    January 29, 2024 at 10:02 pm

    5 stars
    Well, the name is perfect because this tastes like a million bucks! I made it last night, and I just had a piece with my afternoon coffee. Om nom nom.

    Reply
  3. Rosey says

    February 24, 2023 at 10:31 am

    5 stars
    I like the shortbread cookie base on these. They're rich but not too rich with that neutral base. Simply delicious.

    Reply
  4. Nicole Bertrand says

    February 24, 2023 at 2:36 am

    5 stars
    These were great! I don't like things that are too sweet, and these were just sweet enough!

    Reply
  5. Kurt says

    February 19, 2023 at 2:10 am

    5 stars
    My wife made these and I would have never guessed they were gluten free! Yum yum yum. Thanks for the amazing recipe.

    Reply
  6. Sue says

    February 19, 2023 at 2:08 am

    5 stars
    This dessert came out perfectly! So easy to make and even better to eat. Perfect combination of sweet and salty as well as soft and crispy! Will definitely make again.

    Reply
  7. Vincent Grillo says

    February 10, 2023 at 10:01 am

    5 stars
    Great cookies, but the name should be Billionaire Bars... they are delicious. Thanks for the recipe.

    Reply
5 from 2 votes (1 rating without comment)

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Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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