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Millionaire Bars {Cha-Ching!}
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5 from 1 vote

Millionaire Bars {Cha-Ching!}

Who could resist this trio of buttery, shortbread, smooth, creamy caramel and decadent, rich milk chocolate? Life is good, right?
Author: Kim Lange


Shortbread Crust

  • 1 cup all-purpose flour
  • 1/4 cup light or dark brown sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter 1/2 cup, cut into 1/2-inch cubes
  • 1 tablespoon ice water
  • 1 large egg yolk

Caramel Layer

  • 1 can fat-free sweetened condensed milk 14-oz, or regular
  • 1/2 cup light or dark brown sugar
  • 6 tablespoons unsalted butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Chocolate Layer

  • 3/4 cup good quality milk chocolate chocolate chips or chopped pieces 6 ounces
  • 3 tablespoons heavy cream


  • Preheat the oven to 350 degrees. Line a 9-inch square pan with aluminum foil and spray with nonstick cooking spray.

Shortbread Crust

  • In a medium bowl, whisk the flour, cornstarch and salt together.
  • In a large bowl, beat the sugar & butter together until well incorporated and mixture is slightly fluffy.
  • Add the dry ingredients slowly to the butter & sugar mixture, and mix it together until well combined.
  • Put the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). With a fork, pierce the dough all over.
  • Bake until golden, about 15 - 20 minutes.
  • Set aside to cool.Transfer the pan to a wire rack and cool completely before adding the caramel layer.

Caramel Layer

  • Over medium heat, whisk the sweetened condensed milk, brown sugar, butter, maple syrup, vanilla and salt together in a medium saucepan.
  • Stir occasionally until the butter is melted.
  • Increase the heat to medium-high, & bring the mixture to a boil.
  • After it is brought to a boil, reduce the heat to a simmer, whisking constantly, until the mixture thickens and turns a light caramel color, approximately 6 -10 minutes (candy thermometer temperature 225 degrees F).
  • The longer you cook the caramel will depend on the consistency you want your caramel to be.
  • Pour the caramel mixture over the cooled shortbread and spread it evenly.
  • Wait for it to cool down completely, then allow to chill for a little while, because if the caramel layer isn’t solid enough, it will mix in with the chocolate.

Chocolate Layer

  • Place the chocolate and cream in a microwave-safe bowl.
  • Microwave in 20 second intervals, stirring in between, until the chocolate is almost melted.
  • Stir, allowing the heat in the bowl to melt the remaining chocolate, until smooth.
  • Pour the chocolate over the chilled caramel and spread evenly and smooth it out.
  • Let the chocolate set completely before cutting your bars.
  • Store in the refrigerator until ready to serve.


If you want to use a different chocolate flavor, go for it! Whatever tickles your fancy!