I’m so excited to share this Millionaire Shortbread Bars Recipe with you because it’s one of those absolutely indulgent treats that never fails to wow. Picture a buttery shortbread crust, layered with gooey, buttery caramel, and topped with a smooth, rich chocolate layer—you really can’t go wrong. Whether you’re making it for a special occasion or just to treat yourself on a regular day, this recipe will quickly become your go-to for decadent desserts!
Why You’ll Love This Recipe
- Perfect Balance: The buttery crust, sweet caramel, and rich chocolate layers create a harmonious flavor combo you just can’t resist.
- Make-Ahead Friendly: You can prep it in advance and store it easily, making it ideal for busy days and special events.
- Impressive Yet Simple: Despite its luxurious look and taste, the steps are straightforward enough that you’ll feel like a pro.
- Crowd-Pleaser: My family goes crazy for these bars every single time—they’re always the first to disappear.
Ingredients You’ll Need
The beauty of this Millionaire Shortbread Bars Recipe is in its simple, quality ingredients that become something extraordinary when combined. Choosing fresh butter and good-quality chocolate makes a huge difference.
- Unsalted butter: Room temperature butter helps you get the perfect crumbly texture for the shortbread crust and adds richness to the caramel.
- Granulated sugar: Adds sweetness and a slight crunch to the crust.
- All-purpose flour: The base for the sturdy, buttery shortbread layer.
- Fine sea salt: Balances sweetness and enhances all the flavors.
- Sweetened condensed milk: The magic ingredient that transforms the caramel into that perfectly thick, creamy layer.
- Light corn syrup or golden syrup: Keeps the caramel smooth and prevents crystallization.
- Light brown sugar: Adds depth and a caramel-like molasses flavor to the caramel layer.
- Vanilla extract or vanilla bean paste: Gives the caramel a warm, inviting aroma.
- Semisweet chocolate: I like using a good-quality bar chopped coarsely, but chocolate chips work just fine for the topping.
- Coconut oil or vegetable shortening: Helps melt the chocolate smoothly and gives it that nice glossy finish.
- Flaky sea salt (optional): A sprinkle on top adds a gourmet touch and cuts through the sweetness perfectly.
Variations
While I love the classic version of this Millionaire Shortbread Bars Recipe, I’ve found that customizing it to your taste or dietary needs is super rewarding. Don’t be afraid to switch things up based on what you like or have on hand.
- Salted caramel twist: I sometimes sprinkle flaky sea salt not only on the chocolate but mix a pinch into the caramel for that perfect salty-sweet combo my family adores.
- Dairy-free version: Swap unsalted butter for vegan margarine and use coconut condensed milk; the bars are just as decadent and perfect for friends with dietary restrictions.
- Chocolate variation: Dark chocolate lovers can use 70% cacao chocolate bars for a richer, less sweet finish—just what you need when you want to balance the caramel’s sweetness.
- Nuts and crunch: Adding a sprinkle of toasted chopped pecans or almonds between the caramel and chocolate layers adds a fun texture that my guests rave about.
How to Make Millionaire Shortbread Bars Recipe
Step 1: Prepare the Perfect Shortbread Crust
Start by preheating your oven to 325°F and lining a 9×9-inch baking pan with parchment paper or foil—this is key for easy removal later. Beat the room temperature butter and sugar until light and fluffy; it usually takes about 3 minutes with a stand mixer, and this step is crucial because it ensures your shortbread is tender, not tough. Then, add in the flour and salt and mix just until you get coarse crumbs. Press the dough firmly and evenly into the bottom of your pan—don’t be shy about applying pressure to get an even layer. Bake for 30 to 35 minutes until the crust is a pale golden color. Let it cool completely while you tackle the caramel.
Step 2: Cook the Rich Caramel Layer
In a medium saucepan on medium heat, combine the sweetened condensed milk, butter, corn syrup or golden syrup, and brown sugar. Here’s a tip: stir constantly with a heatproof spatula to prevent it from burning on the bottom. Once it comes to a boil, keep stirring for about 5 minutes until the caramel thickens up nicely—it will coat the back of your spoon and feel velvety. Remove it from heat, then stir in vanilla and salt. Pour this luscious caramel evenly over your cooled crust and spread it out before popping the whole pan into the fridge for 30 minutes to firm up.
Step 3: Melt and Spread the Chocolate Topping
Grab a microwave-safe bowl and add your chopped chocolate plus coconut oil. Microwave on 50% power in 1-minute chunks, stirring in between, until the chocolate is silky and smooth. This gentle melting prevents overheating that causes grainy chocolate. Then, quickly spread the chocolate evenly on top of the caramel layer. If you’re feeling fancy, sprinkle some flaky sea salt on top. Chill the bars until the chocolate is set firm, about an hour, before cutting into squares.
Pro Tips for Making Millionaire Shortbread Bars Recipe
- Don’t Rush the Cooling: Make sure the shortbread crust is completely cool before pouring on the caramel to avoid melting it and making the layers mix.
- Constant Stirring is Key: When cooking caramel, keep stirring so it doesn’t burn or harden unevenly—trust me, I learned the hard way!
- Use Quality Chocolate: The chocolate topping is the finishing touch, so opt for good-quality chocolate for the best flavor and shine.
- Cut with a Warm Knife: To get clean cuts without cracking the chocolate, dip your knife in hot water and wipe dry before slicing.
How to Serve Millionaire Shortbread Bars Recipe
Garnishes
I love sprinkling flaky sea salt over the chocolate just before setting it to chill—it adds such a beautiful texture and contrasts the sweetness perfectly. Sometimes I add a few toasted nuts or a drizzle of caramel on top for an extra indulgent touch when serving guests.
Side Dishes
These bars pair magically with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For a cozy afternoon, I serve them alongside a hot cup of coffee or tea —perfect little bites to satisfy that sweet craving without feeling overwhelming.
Creative Ways to Present
For parties or holidays, I like cutting the bars into bite-sized squares and arranging them on a decorative platter with fresh berries or edible flowers. Wrapping individual bars in parchment paper tied with twine also makes them dreamy homemade gifts.
Make Ahead and Storage
Storing Leftovers
I store leftover Millionaire Shortbread Bars in an airtight container at room temperature for up to 5 days. For best results, I place parchment paper between stacked bars to keep them from sticking together and maintain their perfect layers.
Freezing
These bars freeze beautifully! I tightly wrap individual bars in plastic wrap and then place them in a freezer-safe container. They keep well for up to 3 months and thaw quickly at room temperature when you’re ready to enjoy.
Reheating
If you want to enjoy them slightly warm, I recommend reheating the bars in a low oven (around 300°F) for about 5-7 minutes, just until the chocolate softens a bit but doesn’t melt completely. This brings back that freshly made feel.
FAQs
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Can I use salted butter instead of unsalted butter in this Millionaire Shortbread Bars Recipe?
Yes, you can use salted butter if that’s what you have, but reduce or skip additional salt in the recipe to prevent it from becoming too salty. Unsalted butter gives you more control over the saltiness of your bars.
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How do I know when the caramel layer is done?
The caramel is ready when it thickens to the point of coating the back of your spoon and starts to bubble steadily for about five minutes. It should feel thick and glossy, not runny or gritty.
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Can I substitute the semi-sweet chocolate with milk chocolate or dark chocolate?
Absolutely! Milk chocolate will make the bars sweeter and creamier, while dark chocolate will add a richer, less sweet contrast. Just pick your favorite and adjust the salt topping accordingly.
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Is it necessary to chill the bars after adding the caramel and chocolate layers?
Yes, chilling helps each layer set properly, especially the caramel and chocolate. If you skip chilling, the bars may be too soft to cut neatly and the layers might blend together.
Final Thoughts
Making this Millionaire Shortbread Bars Recipe has become one of my favorite kitchen adventures—not just because the result tastes insanely good, but because it’s a fun, rewarding process. I love sharing it with friends and family, especially when they ask for the recipe afterward! If you’re looking for a treat that feels special but comes together with ingredients you probably already have, give this a try—you’ll be so glad you did.
Print
Millionaire Shortbread Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 20 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This Millionaire Shortbread recipe features a buttery shortbread crust, a rich homemade caramel layer, and a smooth, glossy chocolate topping. Perfect for a decadent dessert, these bars combine sweet and salty flavors with a luscious texture that melts in your mouth. Ideal for sharing or special occasions, this treat is easy to prepare using common baking techniques and pantry staples.
Ingredients
For the Crust:
- 12 tablespoons unsalted butter, room temperature
- ⅓ cup granulated sugar
- 1 ½ cups all-purpose flour
- ¼ teaspoon fine sea salt
For the Caramel:
- 1 can (14 ounces) sweetened condensed milk
- 8 tablespoons unsalted butter, cut into tablespoon-sized pieces
- ¼ cup light corn syrup or golden syrup
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- ½ teaspoon fine sea salt
For the Chocolate:
- 8 ounces semisweet chocolate, coarsely chopped or chocolate chips
- 1 teaspoon coconut oil or vegetable shortening
- Flaky sea salt (optional, for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper or foil and lightly spray the lining with nonstick cooking spray to ensure easy removal of the bars.
- Make the Shortbread Crust: In a stand mixer fitted with a paddle attachment, or using an electric mixer in a large bowl, beat the room temperature butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3 minutes. Add the flour and fine sea salt, mixing just until the dough resembles coarse crumbs. Press this dough evenly into the bottom of your prepared pan to form the crust layer.
- Bake the Crust: Place the pan with the crust into the preheated oven and bake for 30 to 35 minutes, or until the crust is lightly golden brown. Remove from the oven and allow it to cool completely while you prepare the caramel layer. You can turn off the oven at this point.
- Prepare the Caramel Layer: In a medium saucepan over medium heat, combine the sweetened condensed milk, butter pieces, light corn syrup (or golden syrup), and brown sugar. Stir constantly with a heatproof spatula or wooden spoon, bringing the mixture to a boil. Continue to boil and stir for 5 minutes until the caramel thickens. Remove from the heat and stir in the vanilla extract and fine sea salt to enhance the flavor.
- Spread and Chill Caramel: Pour the thickened caramel over the cooled shortbread crust and spread it evenly. Refrigerate the pan for at least 30 minutes to let the caramel set firmly before adding the chocolate topping.
- Melt the Chocolate: Place the chopped semisweet chocolate and coconut oil in a microwave-safe bowl. Microwave on 50% power for 1 minute, then stir. Continue microwaving in 30-second increments at 50% power, stirring each time, until the chocolate is completely melted and smooth.
- Top with Chocolate and Chill: Spread the melted chocolate over the chilled caramel layer evenly. If desired, sprinkle the top with flaky sea salt for a touch of crunch and saltiness. Refrigerate until the chocolate is firm.
- Serve: Once the chocolate is set, cut the millionaire shortbread into small squares. Serve and enjoy this rich, indulgent treat.
Notes
- Store the shortbread bars in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.
- If freezing, separate layers with parchment or wax paper and consider wrapping bars in plastic wrap to prevent freezer burn.
- Before serving frozen shortbread, allow it to come to room temperature for optimal texture and flavor.
Nutrition
- Serving Size: 1 square (about 2 inch)
- Calories: 320
- Sugar: 24g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
