Millionaire Bars Shortbread Caramel Chocolate Recipe

The Magic of Three Layers

Some treats are simple. Others are a wonderful adventure. This one has three layers. Each one is special on its own. But together, they create pure magic.

First, a buttery shortbread crust. It crumbles just right. Then, a soft and chewy caramel. It is sweet and rich. Finally, a shiny chocolate top. It all melts in your mouth. I still smile when I see all three layers stacked up.

A Little Story from My Kitchen

I first made these bars for my grandson. He called them “rich like a millionaire.” The name just stuck. Now, that is what we always call them.

He would always sneak a taste of the caramel. I would pretend not to see. Doesn’t that warm, sugary smell make you feel cozy? Making food is about sharing these little moments. That is why this matters. It is not just about the treat. It is about the memories you make while baking it.

Patience is Your Secret Ingredient

The caramel filling needs your attention. You must stir it constantly. Do not let it boil too hard. I know it is tempting to walk away.

But trust me. Standing there and stirring is worth it. You are making sure it turns out smooth and perfect. This is a good lesson for life, too. Some of the best things happen when we slow down and pay attention.

The Fun Part: Chocolate!

Melting the chocolate is my favorite step. It goes from bumpy to silky smooth. Be patient and use short bursts in the microwave. Stir well in between.

*Fun fact: Adding a little butter to the chocolate makes it shinier and easier to spread.* Then you pour it over the cool caramel. Spreading that glossy chocolate is so satisfying. What is your favorite part of baking? Is it mixing, or is it tasting?

Your Turn to Bake and Share

When your bars are set, lift them out with the parchment paper. This little trick makes it so easy. Cut them into squares. A sprinkle of flaky salt on top is lovely. It makes the sweet chocolate taste even better.

These bars are perfect for sharing. They make people very happy. Which layer do you think you would like the most? Tell me if you give this recipe a try. I would love to hear your story.

Ingredients:

Ingredient	Amount	Notes
Unsalted Butter	1 1/3 cups	Softened (for the crust)
Sugar	1/2 cup
Flour	2 1/2 cups
Fine Sea Salt	1/8 teaspoon
Unsalted Butter	1 cup	Cut into tablespoons (for the filling)
Light Brown Sugar	1 cup	Packed
Sweetened Condensed Milk	1 cup
Light Corn Syrup	1/4 cup
Semi-sweet Chocolate Bars	12 ounces	Finely chopped (for the topping)
Unsalted Butter	2 tablespoons
Flaky Sea Salt	for garnish	Optional

My Millionaire Bars: A Sweet Little Slice of Heaven

Hello, my dear. Come sit with me for a moment. I want to tell you about my Millionaire Bars. They have three perfect layers. A crunchy shortbread, a soft caramel, and a shiny chocolate top. I first made these for a village fair years ago. They were such a hit!

Everyone asked for the recipe. I still laugh at that. My grandson calls them “rich man’s candy bars.” They are a special treat. Let’s make some together. I will walk you through each step. It is easier than you think. Doesn’t that sound lovely?

Step 1: First, we make the shortbread crust. Turn your oven on to 350°F. Line your baking dish with parchment paper. This makes lifting the bars out so much easier later. Cream the soft butter and sugar together until it’s light and fluffy. It should look like pale clouds.

Step 2: Now, add your flour and salt to the butter mixture. Stir it all in until no dry spots remain. The dough will be quite crumbly. Just press it firmly into your prepared pan. I use my fingers to pat it down evenly. Bake it until the edges are a light gold.

Step 3: While the crust cools, we make the caramel. This is the fun part. Put all the filling ingredients into a medium pot. You must stir it constantly over medium-low heat. Bring it to a gentle simmer. (My hard-learned tip: Do not let it boil hard! A bubbly pop can burn you.)

Step 4: Let the caramel simmer for five minutes. Keep stirring the whole time. It will thicken and turn a beautiful golden color. Then take it off the heat. Stir for a few more minutes to cool it down. Now pour it over your cooled crust. Doesn’t that smell amazing? Spread it evenly.

Step 5: Pop the pan into the freezer for two hours. This sets the caramel perfectly. It makes the next step so simple. What is your favorite layer so far: the shortbread or the caramel? Share below!

Step 6: Time for the chocolate! Melt the chopped chocolate with the butter. I do this in the microwave in short bursts. Stir it between each burst until it’s smooth. Then pour it over the firm caramel layer. Tilt the pan to spread it to all the corners.

Step 7: Let the chocolate set in the fridge for two hours. Then, use the parchment paper to lift the whole block out. Cut it into small squares. I like to sprinkle a tiny bit of flaky salt on top. It makes the chocolate taste even richer. Now, they are ready to share.

Cook Time: 40 mins
Total Time: 55 mins
Yield: 15 bars
Category: Dessert, Cookies & Bars

Three Tasty Twists on Our Bars

The basic recipe is wonderful. But sometimes, I like to play with it. You can add little surprises to each layer. It makes the bars feel new and exciting. Here are a few ideas I have tried over the years. My neighbors love testing these new versions for me.

Salty Peanut Crunch: Mix chopped salted peanuts right into the caramel layer. It adds a wonderful crunch.

Orange Zest Delight: Add a teaspoon of orange zest to the shortbread dough. It pairs so well with chocolate.

Coconut Dream: Sprinkle toasted coconut on top of the warm chocolate. It toasts up so nicely.

Which one would you try first? Comment below!

Serving Your Sweet Masterpiece

These bars are very rich. A small square is all you need. I like to serve them on a pretty plate. They look so fancy. For a party, you can cut them into even smaller pieces. That way, everyone can try one without feeling too full. They are perfect with a hot drink.

For a drink pairing, a glass of cold milk is always the best. For the grown-ups, a small glass of sherry or a rich stout beer is lovely. It cuts through the sweetness. Which would you choose tonight?

Keeping Your Millionaire Bars Perfect

These rich bars keep well in the fridge. Just cover the pan tightly with foil. They will stay fresh for about one week.

You can also freeze them for a sweet treat later. I wrap each bar in parchment paper. Then I place them all in a freezer bag.

I once left a whole pan out overnight. The caramel got too soft and messy. Now I always put them in the fridge right away.

This matters because a little planning saves your treats. You can have a delicious dessert ready for guests. It makes your week feel a bit sweeter.

Have you ever tried storing it this way? Share below!

Solving Common Millionaire Bar Problems

Sometimes the shortbread crust crumbles when you cut it. Make sure the crust is completely cool first. A warm crust will always break apart.

Your caramel might not set up properly. This happens if you do not simmer it long enough. I remember my first batch was too runny.

Another issue is the chocolate cracking when sliced. Let the bars sit out for ten minutes before cutting. This lets the chocolate soften just a bit.

Getting the crust right builds your kitchen confidence. A perfectly set caramel makes the flavor so much better. These small fixes lead to a perfect bite.

Which of these problems have you run into before?

Your Millionaire Bar Questions Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour mix. It works just as well as regular flour.

Q: Can I make them ahead of time? A: Absolutely. They are even better the next day. The layers have more time to settle.

Q: What can I use instead of corn syrup? A: You can use golden syrup or honey. The texture might be a little different.

Q: Can I make a smaller batch? A: Sure. Just cut the recipe in half. Use a smaller square baking dish.

Q: Is the sea salt important? A: It is optional but lovely. The salt makes the chocolate taste even sweeter. *Fun fact: a little salt makes sweet things taste sweeter!*

Which tip will you try first?

Happy Baking From My Kitchen to Yours

I hope you love making these bars as much as I do. They are a special treat for my family. Sharing them with you brings me great joy.

I would be so happy to see your creations. It is wonderful to see your kitchen adventures. Your photos always make me smile.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Elowen Thorn.