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
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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
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
Recipe slightly adapted from Bigger Bolder Baking
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
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!!
Ellen says
Fantastic
Kim Lange says
Thank you so much Ellen! xo
Ritchil Shafer (Cheng and 3 Kids) says
These millionaire bars are making me drool! Thank you for the recipe!
ChocolaTess says
Thank you so muc Ritchil! 🙂 Happy Holidays!
kylad2013 says
I made these yesterday and LOVED them! Hope to see you back and Found & Foraged tonight http://houseofhipsters.com/
ChocolaTess says
Awesome! Glad you loved them! 🙂
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
Hi Kyla! Planning on it for sure and looking forward to it! Thank you 🙂 Have a great weekend!
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.)
ChocolaTess says
Thank you Grace! I will definitely be back! Thanks for hosting!
Laura Irion // Avery Street Design says
Oh boy, these look delicious!! Thanks for linking up to Found & Foraged!!
ChocolaTess says
Thanks Laura! 🙂 Lots of great creations over there!