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Benjamin

Decadent Millionaire Bars to Make

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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 16 bars
Course: Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

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

Method
 

Preheat the Oven and Prepare the Pan:
  1. Preheat your oven to 350°F. Line an 8x8-inch baking dish with parchment paper and lightly spray with cooking spray.
Make the Shortbread Base:
  1. 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.
  2. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
Bake the Shortbread:
  1. Bake for 20–30 minutes, or until the shortbread is lightly golden and glossy.
  2. Let the shortbread cool completely on the countertop or in the fridge for at least 30 minutes.
Prepare the Caramel Layer:
  1. In a medium saucepan over medium-low heat, combine the sweetened condensed milk, corn syrup, and butter.
  2. Whisk constantly until the mixture thickens and reaches a temperature of 220–225°F on an instant-read thermometer (about 15 minutes).
  3. Remove from heat and stir in the vanilla extract.
Assemble the Caramel Layer:
  1. Pour the caramel over the cooled shortbread and use a spatula to spread it evenly.
  2. Refrigerate for 30 minutes until the caramel sets.
Add the Chocolate Topping:
  1. Melt the chocolate in a double boiler or in the microwave in 20-second bursts, stirring frequently.
  2. Pour the melted chocolate over the caramel and spread it evenly with an offset spatula.
  3. Sprinkle flaky salt on top.
Chill and Slice:
  1. Refrigerate the bars until the chocolate sets, about 30 minutes.
  2. 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.

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Let us know how it was!