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+ servings
stack of Millionaire Bars
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5 from 2 votes

Millionaire Bars

Who could resist this trio of buttery, shortbread, smooth, creamy caramel and decadent, rich milk chocolate? Life is good, right?
Course: Dessert
Keyword: bars, caramel, chocolate, holiday baking, layered desserts, shortbread
Servings: 16
Calories:
Author: Kim Lange

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
  • 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!