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!
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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
Instructions
- 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.
- 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.
- Add wet ingredients.
Add the egg yolk and vanilla extract. Stir until the mixture is moistened and holds together when squeezed.
- 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.
- 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.
- 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.
- 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 Recipe
Equipment
- 1 Cake or Tart Pan 9" or 10" round
- 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.
Lavanda Michelle says
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.
Beth says
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.
Rosey says
I like the shortbread cookie base on these. They're rich but not too rich with that neutral base. Simply delicious.
Nicole Bertrand says
These were great! I don't like things that are too sweet, and these were just sweet enough!
Kurt says
My wife made these and I would have never guessed they were gluten free! Yum yum yum. Thanks for the amazing recipe.
Sue says
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.
Vincent Grillo says
Great cookies, but the name should be Billionaire Bars... they are delicious. Thanks for the recipe.