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Millionaire Shortbread Bars Recipe

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These Millionaire Shortbread Bars feature a buttery shortbread crust topped with rich, homemade caramel and finished with a smooth, creamy chocolate layer sprinkled with sea salt. Perfectly balanced in sweetness and texture, this decadent treat is ideal for dessert lovers seeking a luscious bar cookie recipe.

Ingredients

Shortbread Crust

  • 1 cup unsalted butter (softened)
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar (packed)
  • ½ teaspoon salt
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour

Caramel Topping

  • 14 ounces sweetened condensed milk (1 can)
  • ½ cup unsalted butter (cut into tablespoon-sized pieces)
  • 1 cup packed light brown sugar
  • ⅓ cup light corn syrup
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract

Chocolate Topping

  • 1 ½ cups semisweet chocolate chips
  • ½ cup heavy whipping cream
  • Sea salt (for sprinkling)

Instructions

  1. Prepare Shortbread Crust: Preheat your oven to 350°F (175°C) and line a 9 x 9 or 9 x 13-inch baking dish with parchment paper or foil for easy removal.
  2. Mix Shortbread Ingredients: Using a stand mixer fitted with the paddle attachment, beat the softened butter for 2-3 minutes until smooth and creamy. Add both granulated and light brown sugars along with salt, then continue beating until the mixture is light and fluffy.
  3. Add Egg Yolk and Vanilla: Incorporate the large egg yolk and vanilla extract, beating for about 30 seconds to combine thoroughly.
  4. Incorporate Flour: Gradually add the all-purpose flour to the butter mixture, scraping down the bowl sides as needed, until a smooth dough forms.
  5. Form and Bake Crust: Transfer the dough to your prepared pan and gently press it into an even layer. Bake in the preheated oven for 20-25 minutes, or until the edges turn golden brown. Let it cool completely before adding the caramel layer.
  6. Make Caramel: In a medium saucepan over medium heat, combine sweetened condensed milk, butter pieces, brown sugar, corn syrup, and salt. Bring to a boil while whisking continuously; continue whisking and cooking for 5-7 minutes until thickened and bubbly.
  7. Finish Caramel: Remove the caramel from heat and stir in the vanilla extract immediately. Pour the caramel evenly over the cooled shortbread crust and spread it out. Chill in the refrigerator for 10-20 minutes until set.
  8. Prepare Chocolate Topping: Place semisweet chocolate chips and heavy cream in a small saucepan over low heat. Stir frequently until the chocolate melts and the mixture is smooth and glossy. Allow it to cool slightly.
  9. Assemble Topping: Pour the melted chocolate mixture over the caramel layer and spread into an even layer. Sprinkle sea salt over the top to enhance flavor.
  10. Set and Serve: Let the chocolate harden at room temperature or in the refrigerator before cutting into bars and serving your delicious millionaire shortbread.

Notes

  • Use parchment paper or foil to line the baking dish to make removing the bars easier.
  • Ensure the caramel is thickened before pouring to prevent it from running into the crust.
  • Chill the bars sufficiently to get clean cuts without squishing the layers.
  • Sea salt sprinkled on top balances the sweetness and adds a finishing touch.
  • You can store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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