Description

Indulge in the decadent layers of Millionaire Bars, a dessert that lives up to its name. These bars feature a buttery shortbread base, a rich caramel filling, and a smooth, bittersweet chocolate topping, all sprinkled with flaky salt for a luxurious finish. Whether you’re entertaining guests or treating yourself, this easy-to-make recipe is a showstopper!

Ingredients

Scale

For the Shortbread:

Cooking spray (for greasing the pan)
1 1/2 cups (200g) all-purpose flour
1 cup unsalted butter, chilled and cubed
1 cup (114g) powdered sugar
1/2 teaspoon kosher salt

For the Caramel Layer:

1 (14-ounce) can sweetened condensed milk
2 tablespoons light corn syrup
4 tablespoons unsalted butter
1 teaspoon vanilla extract

For the Chocolate Layer:

- 8 ounces bittersweet chocolate, roughly chopped
- Flaky salt, for sprinkling

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Instructions

- Preheat the Oven and Prepare the Pan:
  Preheat your oven to 350°F. Line an 8×8-inch baking dish with parchment paper and lightly spray with cooking spray.
- Make the Shortbread Base:
  - In a food processor, pulse the flour, chilled butter, powdered sugar, and salt until the mixture resembles wet sand. Alternatively, combine the ingredients with a pastry blender.
  - Press the mixture firmly into the bottom of the prepared pan to form an even layer.
- Bake the Shortbread:
  - Bake for 20–30 minutes, or until the shortbread is lightly golden and glossy.
  - Let the shortbread cool completely on the countertop or in the fridge for at least 30 minutes.
- Prepare the Caramel Layer:
  - In a medium saucepan over medium-low heat, combine the sweetened condensed milk, corn syrup, and butter.
  - Whisk constantly until the mixture thickens and reaches a temperature of 220–225°F on an instant-read thermometer (about 15 minutes).
  - Remove from heat and stir in the vanilla extract.
- Assemble the Caramel Layer:
  - Pour the caramel over the cooled shortbread and use a spatula to spread it evenly.
  - Refrigerate for 30 minutes until the caramel sets.
- Add the Chocolate Topping:
  - Melt the chocolate in a double boiler or in the microwave in 20-second bursts, stirring frequently.
  - Pour the melted chocolate over the caramel and spread it evenly with an offset spatula.
  - Sprinkle flaky salt on top.
- Chill and Slice:
  - Refrigerate the bars until the chocolate sets, about 30 minutes.
  - Slice into squares with a sharp knife, cleaning the blade between cuts for neat edges.

Notes

Storage: Store bars in an airtight container in the refrigerator for up to 1 week.
Freezing: Wrap individual bars in plastic wrap and freeze for up to 6 months.
Chocolate Substitution: Milk chocolate can be used for a sweeter topping, but bittersweet chocolate offers a balanced flavor.
Customization: Add a drizzle of white chocolate or sprinkle chopped nuts over the top for extra flair.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: British