Millionaire Shortbread Bars have a buttery shortbread base with a creamy caramel middle that are finished off with a smooth chocolate layer!
Can’t get enough of that buttery shortbread flavor? Neither can I! Which is why I perfected more shortbread recipes like my Apple Cheesecake Bars and Salted Chocolate Chunk Shortbread Cookies!
These Millionaire Shortbread Bars are super rich and decadent, making them the perfect option when hunting down a recipe to curb your sweet tooth! They taste similar to a Twix bar but like, 100 times better since they’re thicker and chewier!
Bring a batch of these Millionaire Bars to potlucks, BBQs, or parties and watch them quickly disappear! There’s just something completely irresistible about that chocolate and caramel combination that makes it hard for anyone to turn these down!
What makes these even more irresistible is how EASY they are to make! Don’t let that homemade caramel layer scare you away because you don’t even need a candy thermometer, just pantry staple ingredients!
Caramel Shortbread Ingredient Notes
This Millionaire Shortbread Recipe has a bottom base of delicious homemade shortbread that holds this dessert together! To make this layer you just need 3 easy ingredients: flour, salted butter, and sugar.
Next is that dreamy, creamy caramel layer! This is made using salted butter, light brown sugar, sweetened condensed milk, light corn syrup, vanilla extract, and salt.
A smooth chocolate layer is then poured on top of the caramel to finish these bars off! This layer comes together quickly using just semisweet chocolate chips, heavy cream, and vanilla extract.
If you’re a fan of dark chocolate chips you can substitute them in instead of using semisweet chips!
Once all the layers are in the pan all that’s left to do is sprinkle on some coarse sea salt!
If those three layers sound good to you then I’d highly encourage you to try my Billionaire Bars that have FIVE glorious layers! You still get a shortbread crust but with layers of brownie, caramel, chocolate, and peanut butter frosting on top!
How To Make Millionaire Shortbread Bars
- Mix together the flour and powdered sugar. Then cut in the butter.
- Press the crust into your prepared pan.
- Bake the crust and then allow it to cool.
- Cook the sweetened condensed milk, butter, brown sugar, and corn syrup in a saucepan over medium heat to make the caramel filling. Stirring constantly.
- Boil the caramel then reduce the heat and simmer, continuing to stir frequently.
- Remove the pan. Stir in vanilla and salt.
- Pour the caramel over the shortbread layer. Then allow it cool in the refrigerator.
- Heat the heavy cream and then pour it over the semi-sweet chocolate chips in a bowl. Cover and let sit.
- Stir the cream and chocolate together until smooth. Add in the vanilla.
- Pour the chocolate topping over the caramel layer. Chill until the bars are set.
How To Store Millionaire Shortbread
These squares will keep for up to 2 weeks at room temperature – just make sure they are stored in an airtight container. They can be frozen for up to 3 months.
These bars seem decadent, can I cut them into smaller pieces?
YES! These bars are RICH and oh, so delicious so you can actually cut them into 18 bars, then cut those all in half to get 36 thinner bars if you want a smaller serving size!
I only have unsalted butter – can I use this instead?
Yes! Just add ½ teaspoon of salt to the crust and ½ teaspoon of salt to the caramel.
Should I keep these in the fridge?
These are best stored at room temperature. There is no need to refrigerate and if you do keep them in the fridge, the chocolate will look dull instead of shiny.
How can I make the squares cut neatly?
I find that it helps to get a neat cut if you run the knife under hot water before slicing the bars.
I don’t have any heavy whipped cream – can I use milk to make the ganache?
Yes! In this recipe, you could use 3 Tablespoons of melted butter mixed with ½ cup of milk to melt with the chocolate for the ganache.
These Millionaire Squares are one of my go-to recipes when I need to contribute to potlucks, birthday parties, or just bring to a loved one! Grab another recipe for bars that you can use the next time you need to whip up a tasty dessert!
- Peanut Butter S’mores Bars – Made with graham crackers, peanut butter cookies, marshmallows, chocolate, and candy, ready in under 20 minutes!
- Lemon Bars – Tart lemon custard and sweet shortbread cookies combine to make a bright and tasty lemon treat!
- Golden Grahams S’mores Bars – An easy no-bake treat that calls for breakfast cereal, marshmallow, and chocolate!
- Chocolate Chip Cookie Bars – Perfectly thick, sweet, and chewy cookie bars that are loaded with M&M’s ad chocolate chips!
- Best Ever Blueberry Cheesecake Bars – A graham cracker crust base that’s layered with creamy cheesecake, juicy blueberry filling, and then topped with spiced oatmeal crumble!
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Millionaire Shortbread Bars
Ingredients
Shortbread crust
- 2 cups all-purpose flour
- ½ cup powdered sugar
- 1 cup salted butter well softened
Caramel filling
- 1 cup salted butter
- 1 cup light brown sugar packed
- 14 ounces sweetened condensed milk
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Chocolate topping
- 2 cups semisweet chocolate chips
- ¾ cup heavy cream
- ½ teaspoon vanilla extract
Optional Garnish
- 2 teaspoons coarse sea salt
Instructions
Shortbread
- Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper and set aside.
- Mix the flour and icing sugar together. Then cut in the butter (using a pastry cutter). The mixture should be crumbly.
- Press the crust into the prepared baking pan.
- Bake the crust for 20 minutes then allow the crust to cool completely.
Caramel
- To make the caramel, combine the butter, brown sugar, sweetened condensed milk, and corn syrup in a heavy-bottomed saucepan. Cooking at medium temperature, bring the mixture to a boil, stirring constantly.
- Allow the caramel to boil for 2 minutes, then reduce the heat to a simmer and continue cooking for another 10 to 15 minutes, stirring constantly. The mixture should begin to pull away from the sides of the pot.
- Remove the pot from the heat and stir in vanilla and salt.
- Pour the caramel over the cooled shortbread crust. Allow this layer to cool in the fridge for at least an hour before adding the chocolate topping.
Ganache
- Place the chocolate chips in a glass bowl with a lid, set aside.
- Heat the heavy cream until it is just simmering.
- Pour the heavy cream over the chocolate chips, cover with the lid, and let sit undisturbed for 5 minutes.
- Stir the cream and chocolate together until smooth. Stir in the vanilla.
- Carefully pour the ganache over the caramel layer.
- Chill the bars until set then slice into squares.
Notes
- Storage Instructions: These squares will keep for up to 2 weeks at room temperature – just make sure they are stored in an airtight container. They can be frozen for up to 3 months.
- These bars seem decadent, can I cut them into smaller pieces? YES! These bars are RICH and oh, so delicious so you can actually cut them into 18 bars, then cut those all in half to get 36 thinner bars if you want a smaller serving size!
- I only have unsalted butter – can I use this instead? Yes! Just add ½ teaspoon of salt to the crust and ½ teaspoon of salt to the caramel.
- Should I keep these in the fridge? These are best stored at room temperature. There is no need to refrigerate and if you do keep them in the fridge, the chocolate will look dull instead of shiny.
- How can I make the squares cut neatly? I find that it helps to get a neat cut if you run the knife under hot water before slicing the bars.
- I don’t have any heavy whipped cream – can I use milk to make the ganache? Yes! In this recipe, you could use 3 Tablespoons of melted butter mixed with ½ cup of milk to melt with the chocolate for the ganache.
Nutrition
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