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Millionaire Shortbread Bars Recipe

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★★★★★

4.7 from 125 reviews

Deliciously rich Millionaire Shortbread Bars featuring a buttery shortbread crust, a thick layer of creamy caramel, and a smooth semisweet chocolate topping. This indulgent treat combines sweet, salty, and chocolatey flavors in perfect harmony, making it an irresistible dessert favorite.

Ingredients

Scale

For the Crust:

  • 12 tablespoons unsalted butter, room temperature
  • ⅓ cup granulated sugar
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon fine sea salt

For the Caramel:

  • 1 can (14 ounces) sweetened condensed milk
  • 8 tablespoons unsalted butter, cut into tablespoon-sized pieces
  • ¼ cup light corn syrup or golden syrup
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla extract or vanilla bean paste
  • ½ teaspoon fine sea salt

For the Chocolate:

  • 8 ounces semisweet chocolate, coarsely chopped or chocolate chips
  • 1 teaspoon coconut oil or vegetable shortening
  • Flaky sea salt (optional, for topping)

Instructions

  1. Prepare the Crust: Begin by preheating your oven to 350°F (175°C). Cream together the room-temperature unsalted butter and granulated sugar until light and fluffy. Gradually add the all-purpose flour and fine sea salt, mixing until a smooth dough forms. Press the dough evenly into the base of a lined 9×13 inch baking pan. Bake for 18-20 minutes or until lightly golden and set. Remove from oven and allow to cool completely.
  2. Make the Caramel Layer: In a heavy-bottomed saucepan, combine the sweetened condensed milk, unsalted butter pieces, light corn syrup (or golden syrup), packed light brown sugar, vanilla extract (or vanilla bean paste), and fine sea salt. Cook over medium-low heat, stirring frequently, until the mixture thickens and turns to a rich, golden caramel consistency, about 10-15 minutes. Be careful to stir continuously to prevent burning. Pour the caramel evenly over the cooled shortbread crust. Refrigerate for at least 1 hour to let the caramel set.
  3. Prepare the Chocolate Topping: Melt the semisweet chocolate and coconut oil (or vegetable shortening) together using a double boiler or microwave in short bursts, stirring until smooth and glossy. Pour the melted chocolate evenly over the set caramel layer. Smooth the top with a spatula. Optional: sprinkle flaky sea salt lightly over the chocolate layer to add a burst of salty contrast.
  4. Chill and Serve: Refrigerate the assembled bars for at least 2 hours, or until the chocolate topping is firm. Once set, remove from the pan using the parchment paper edges, and cut into squares or bars with a sharp knife. Serve chilled or at room temperature for the best texture and flavor.

Notes

  • Use parchment paper to line the baking pan for easy removal of bars.
  • Ensure the caramel layer cools and sets fully before adding the chocolate to prevent mixing layers.
  • If you prefer a softer caramel layer, reduce cooking time slightly but be mindful of the setting.
  • Store bars in an airtight container in the refrigerator for up to 1 week.
  • For a dairy-free version, substitute butter with a vegan butter alternative and use dairy-free chocolate.

Keywords: Millionaire Shortbread, Caramel Bars, Chocolate Bars, Dessert Bars, British Dessert, Sweet Treats

Find it online: https://busyrecipe.com/millionaire-shortbread-bars-recipe/