Millionaire Bars
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Millionaire Bars are rich, buttery dessert bars made with three simple layers: homemade shortbread crust, thick caramel filling, and a smooth chocolate topping. Together, those layers taste like a homemade candy bar. The shortbread stays soft and crumbly. The caramel and chocolate make each bite rich and sweet. These are the kind of bars I love making for holidays, parties, cookie boxes, or anytime I want a dessert that feels a little more impressive. Plus, the homemade shortbread makes a big difference. It gives the bars a buttery, melt-in-your-mouth base that works perfectly with the caramel and chocolate.
The Buttery Chocolate Caramel Bars I Keep Making
I love a good layered dessert, and these Millionaire Bars are one of those recipes that always feels worth it. You get buttery shortbread, soft caramel, and chocolate in every bite. It’s rich, sweet, and just the kind of dessert people always seem to go back for.
The best part is that each layer is simple. The shortbread comes together in one bowl, the caramel cooks on the stovetop, and the chocolate topping sets in the fridge. Nothing complicated, just a little patience between layers.
Why You’ll Love Millionaire Bars
- Made with homemade shortbread crust
- Layered with buttery caramel and chocolate
- Great for holidays, parties, and dessert trays
- Easy to slice into small bars
- Rich enough that a little square is perfect
- Can be made ahead and stored in the fridge
What Are Millionaire Bars?
Millionaire Bars, also called millionaire shortbread, are layered dessert bars made with shortbread, caramel, and chocolate. The shortbread layer is baked first, then topped with caramel and finished with melted chocolate. They are often compared to a homemade Twix-style dessert because of the buttery cookie base, caramel center, and chocolate topping. The difference is that millionaire bars are usually thicker, richer, and cut into squares.
Ingredients Needed To Make Millionaire Bars
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
For the Shortbread Crust
- Butter: Room temperature butter mixes easily into the dough and gives the crust its rich flavor.
- Powdered sugar: This keeps the shortbread soft and tender instead of crunchy.
- Flour: All-purpose flour works well, or you can use a 1:1 gluten-free flour blend.
- Kosher salt: A little salt balances the sweetness.
- Vanilla extract: This adds flavor to the buttery shortbread base.
For the Caramel Filling
- Sweetened condensed milk: This creates the creamy caramel base.
- Butter: Adding butter makes the caramel richer and smoother.
- Corn syrup: This helps the caramel stay soft and prevents a grainy texture.
- Vanilla extract: A splash of vanilla adds warmth to the caramel.
For the Chocolate Topping
- Semi-sweet chocolate chips: These create the smooth chocolate layer on top.
- Heavy cream: Stirring in cream makes the chocolate easier to spread.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Millionaire Bars
- Prepare the Baking Dish: Spray an 8×8-inch baking dish with nonstick baking spray. Line the bottom with parchment paper, leaving extra parchment hanging over two sides. This makes it easier to lift the bars out once they are chilled.
- Make the Shortbread Crust: In a mixing bowl, add the room temperature butter, powdered sugar, flour, kosher salt, and vanilla extract. Mix until the dough is smooth and fully combined. Press the shortbread dough evenly into the bottom of the prepared baking dish. Bake until the edges are just lightly golden. Let the crust cool completely before adding the caramel.
- Cook the Caramel Filling: In a small pot, combine the sweetened condensed milk, butter, corn syrup, and vanilla extract. Cook over medium-low heat, stirring constantly. Use a candy thermometer and cook until the caramel reaches 225°F. This should take about 10 minutes. Pour the caramel over the cooled shortbread crust and spread it evenly. Refrigerate until the caramel is firm, about 30 minutes.
- Add the Chocolate Topping: Melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring between each one. You can also use a double boiler. Once the chocolate is melted and smooth, stir in the heavy cream. Pour the chocolate over the set caramel layer and spread it evenly.
- Chill and Slice: Refrigerate the bars for at least 30 minutes, or until the chocolate is set. Use the parchment paper to lift the bars out of the pan. Slice into 16 bars and serve.
Best Tips
- Let the shortbread cool completely before adding the caramel. If the crust is still warm, the layers can soften too much.
- Stir the caramel constantly so it does not burn on the bottom of the pot.
- Use a candy thermometer for the caramel. The 225°F mark helps the caramel set without becoming too hard.
- Chill each layer before adding the next one so the bars slice cleanly.
- Use a sharp knife when cutting the bars. For cleaner slices, wipe the knife between cuts.
How To Cut Millionaire Bars Cleanly
- Millionaire Bars slice best when they are chilled but not rock hard. Let the pan sit at room temperature for about 5 to 10 minutes before slicing.
- Use the parchment paper to lift the bars out of the pan, then cut with a sharp knife. If the chocolate cracks, let the bars sit a few more minutes before slicing.
Storage
- Store Millionaire Bars in an airtight container in the refrigerator for up to 1 week.
- You can also keep them at room temperature for a shorter amount of time, but the caramel and chocolate layers hold their shape better when chilled.
Can You Freeze Millionaire Bars?
Yes. Millionaire Bars freeze well. Place the sliced bars in a freezer-safe container with parchment paper between the layers. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Millionaire Bars
Equipment
- candy thermometer
- Microwave-safe bowl or double boiler
Ingredients
For the Shortbread Crust
- 12 tbsp butter (room temperature)
- 3/4 cup powdered sugar
- 1 1/3 cups all-purpose flour (or 1:1 gluten-free flour)
- 1/2 tsp kosher salt
- 1 1/2 tsp vanilla extract
For the Caramel Filling
- 14 ounces can sweetened condensed milk
- 4 tbsp butter
- ⅓ cup corn syrup
- 1 tsp vanilla extract
For the Chocolate Topping
- 1 ½ cups semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
Prepare Baking Dish
- Spray an 8×8-inch baking dish with nonstick baking spray.
- Line the bottom with parchment paper, leaving extra parchment hanging over two sides for easy removal.
Make the Shortbread Crust
- Preheat the oven to 350°F.
- Add the butter, powdered sugar, flour, kosher salt, and vanilla extract to a mixing bowl.
- Mix until smooth and fully combined.
- Press the shortbread dough evenly into the bottom of the prepared baking dish.
- Bake for 10 to 12 minutes, or until the edges are just lightly golden.
- Let the shortbread crust cool completely.
Prepare the Caramel Filling
- In a small pot, combine the sweetened condensed milk, butter, corn syrup, and vanilla extract.
- Cook over medium-low heat, stirring continually.
- Use a candy thermometer to monitor the temperature, cooking until it reaches 225°F (about 10 minutes).
- Pour the caramel mixture over the cooled shortbread crust.
- Refrigerate until the caramel is firm, about 30 minutes.
Prepare the Chocolate Topping
- Melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring in between, or use a double boiler.
- Once melted and smooth, stir in the heavy cream until well combined.
- Pour the chocolate mixture over the set caramel layer and spread evenly.
Chill and Slice
- Refrigerate the bars for at least 30 minutes or until the chocolate is set.
- To remove from the pan, gently pull up on the parchment paper (you may need to flip the pan and pat the back to release the bars).
- Slice into 16 bars and enjoy!
Notes
- Let the shortbread cool completely before adding the caramel so the layers stay clean.
- Stir the caramel the whole time it cooks so it does not scorch.
- For cleaner slices, chill the bars first, then let them sit at room temperature for 5 to 10 minutes before cutting.
- Store in an airtight container in the refrigerator for up to 1 week.
- Freeze sliced bars for up to 3 months with parchment paper between layers.
Nutrition
Frequently Asked Questions
Yes, they are very similar. Millionaire Bars and millionaire shortbread both have a shortbread crust, caramel layer, and chocolate topping.
The caramel likely did not cook long enough. Use a candy thermometer and cook it to 225°F so it sets properly.
You can. These bars are a great make-ahead dessert because they need time to chill and set.
For sure, but the bars will be sweeter. Semi-sweet chocolate helps balance the rich caramel.
Absolutely. Use a 1:1 gluten-free flour blend in the shortbread crust.
They hold their shape best in the refrigerator, especially because of the caramel and chocolate layers.
