Who could resist this lovely trio of buttery shortbread, smooth, creamy, gooey caramel and decadent, rich milk chocolate layered together in the most delicious Millionaire Bars? They taste like a million bucks besides the name being Millionaire Bars! *Cha-Ching!*
If you love Twix bars, then these bars are a copycat version of those. More delish bars you'll love are these Chocolate Oatmeal Fudge Bars and these M&M Cookie Bars!
They are the perfect combo of a dessert bar and a candy bar together and we can't stop obsessing!
Twix or Millionaire Bars are the ultimate confection for satisfying your sweet tooth! This recipe has 3 layers of yumminess that you make in 3 different sessions, instead of all at once because each layer needs to set up, before adding the next layer.
Ingredients You'll Need for 3 Layers:
Shortbread Crust
- all-purpose flour
- unsalted butter
- granulated sugar
- salt
Caramel Layer
- sweetened condensed milk, like Eagle Brand
- butter
Chocolate Ganache Layer
- good quality milk chocolate chocolate chips
- heavy cream
- Optional: sea salt sprinkles
How to make Millionaire Bars
-
Preheat the oven to 350 degrees. Line an 8-inch square pan with aluminum foil or line with parchment paper and spray with nonstick cooking spray.
Shortbread Crust
-
In a large bowl, using an electric handheld mixer, cream together the butter and sugar until light and fluffy.
-
Add in the flour and salt and mix until the dough comes together. Press into the pan. With a fork, pierce the dough all over.
-
Bake 25-30 minutes or until lightly browned on top. Set aside to cool completely.
Caramel Layer
- Add sweetened condensed milk and butter to a heavy-bottomed saucepan. Bring to a simmer over medium-low heat while whisking constantly.
- Continue to simmer over low heat until the mixture thickens and turns into a light amber color, about 15-20 minutes. Remember to whisk all the time so the caramel doesn't stick to the bottom of the pot and burn.
- Pour the thickened caramel over the cooled shortbread and spread evenly. Allow to fully cool at room temperature for about 2-3 hours.
Chocolate Ganache Layer
- Place the chocolate and cream in a microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until the mixture is melted and smooth.
- Spread the chocolate over the caramel layer.
- Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board.
- Cut into small squares and store in the refrigerator until ready to serve.
- Store any leftovers at room temperature in an airtight container for 5 days.
These popular Millionaire Bars are perfect for all your party or holiday festivities and for gifting for sure!
For a sophisticated holiday spin, sprinkle some sea salt or sprinkles on top to make them even more super yummy!
Craving More Delish? Yesss!
- Super Easy Gluten Free Sugar Cookie Bars (Sugar-free)
- Peppermint Sugar Cookie Bars
- Christmas Cookie Bars
- Healthy Oatmeal Cups
- Death By Chocolate Bars
- Oatmeal Butterscotch & Chocolate Chip Cookie Bars
- Home-made Snickerdoodle Cookie Bars!
- Coconut Flour Chocolate Brownies
Millionaire Bars
Who could resist this trio of buttery, shortbread, smooth, creamy caramel and decadent, rich milk chocolate? Life is good, right?
Ingredients
Shortbread Crust
- 1 ¾ cups all-purpose flour
- ¾ cup unsalted butter
- ½ cup granulated sugar
- ¼ teaspoon salt
Caramel Layer
- 2 14-oz cans sweetened condensed milk fat-free sweetened condensed milk can also be used, we like Eagle Brand
- 2 tablespoons unsalted butter
Chocolate Layer
- 1 ¼ cups good quality milk chocolate chocolate chips or chopped pieces
- ⅓ cup heavy cream add more
- Optional sea salt sprinkles
Instructions
- Preheat the oven to 350 degrees. Line an 8-inch square pan with aluminum foil or line with parchment paper and spray with nonstick cooking spray.
Shortbread Crust
- In a large bowl, using a mixer, cream together the butter and sugar until light and fluffy.
- Add in the flour and salt and mix until the dough comes together. Press into the pan. With a fork, pierce the dough all over.
- Bake 25-30 minutes or until lightly browned on top. Set aside to cool completely.
Caramel Layer
- Add sweetened condensed milk and butter to a heavy-bottomed saucepan. Bring to a simmer over medium-low heat while whisking constantly.
- Continue to simmer over low heat until the mixture thickens and turns into a light amber color, about 15-20 minutes Remember to whisk all the time so the caramel doesn't stick to the bottom of the pot and burn.
- Pour the thickened caramel over the cooled shortbread and spread evenly. Allow to fully cool at room temperature for about 2-3 hours.
Chocolate Layer
- Place the chocolate and cream in a microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until the mixture is melted and smooth.
- Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour.
- Using the foil overhang, lift the bars out of the pan and transfer to a cutting board.
- Cut into small squares and store in the refrigerator until ready to serve.
- Store any leftovers at room temperature in an airtight container for 5 days.
Notes
If you want to use a different chocolate flavor, go for it! Whatever tickles your fancy!
Tried This Recipe?Let us know how it was by commenting below!
Recipe slightly adapted from Bigger Bolder Baking
Kim Lange says
Pamela,
There is no cornstarch, I updated the recipe a few weeks ago. Sorry about that, it is as written. They are delicious, enjoy & Happy Holidays!!
Pamela says
Hi!
I still don’t see how much cornstarch to use in this shortbread recipe?
Can’t wait to make this.
Thank you!!
Kim Lange says
Thank you so much Ellen! xo
Ellen says
Fantastic
ChocolaTess says
Thank you so muc Ritchil! 🙂 Happy Holidays!
Ritchil Shafer (Cheng and 3 Kids) says
These millionaire bars are making me drool! Thank you for the recipe!
ChocolaTess says
Awesome! Glad you loved them! 🙂
kylad2013 says
I made these yesterday and LOVED them! Hope to see you back and Found & Foraged tonight http://houseofhipsters.com/
ChocolaTess says
Hi Kyla! Planning on it for sure and looking forward to it! Thank you 🙂 Have a great weekend!
Kyla @ House Of Hipsters says
Thank you so much for linking up at Found & Foraged! PINNED! Hope to see you again this Saturday night at 8PM!
ChocolaTess says
Thank you Grace! I will definitely be back! Thanks for hosting!
ChocolaTess says
Thanks Laura! 🙂 Lots of great creations over there!
Grace @ The Big Reveal says
Yes, please! Yummo. Thanks for sharing at our linky party! Hope to see you next week (Saturday @ 8PM CST through one of our blogs.)
Laura Irion // Avery Street Design says
Oh boy, these look delicious!! Thanks for linking up to Found & Foraged!!