Easy Millionaire Bars recipe. Shortbread base, caramel like filling and chocolate topping, what more would you want in a dessert?
My obsession for all things chocolate shouldn’t surprise you at this point.
From my Healthy Double Chocolate Muffins to my Magic Chocolate Shell to my Almond Butter Chocolate Cups, I put chocolate in my muffins, ice cream and everything in between.
So it is surprising to me that it has taken this long to make Millionaire Bars.
One thing I need to caution you about: do NOT lick the caramel filling after cooking it. I made that mistake and burnt my tongue doing it. I would have said it was worth it had I been able to taste the bars after they cooled.
A burnt tongue is not the best way to enjoy your favorite new dessert unfortunately. Enjoy responsibly.
What are Millionaire Bars?
Other than my new favorite sweet treat, millionaire bars consist of a base shortbread layer, then a caramel layer, and finally a chocolate layer on top. It is almost like a homemade twix bar. I have also heard them being referred to as billionaire bars, but I have always seen those as being like millionaire’s shortbread bars with a little extra in it.
Millionaire Shortbread Bars Ingredients
All you need to make these millionaire bars is:
- salted butter
- white sugar
- brown sugar
- all-purpose flour
- sweetened condensed milk
- vanilla extract
- semi-sweet chocolate chips
- coconut oil
Tips & Tricks
Change up the chocolate! The first time you make it, I suggest you follow the directions in the recipe card as is. Then make some tweaks based on your preferences. I love drizzling some white chocolate on top of the melted chocolate, or using milk chocolate if you wanted a sweeter version.
Sprinkle some some flaky sea salt on top. Who doesn’t like a sweet and salty dessert? Adding a sprinkle of sea salt on top of the layer of chocolate gives this sweet bar a more sophisticated taste.
Storing these shortbread caramel squares. They last for up to 7 days at room temperature, and 2 weeks in the fridge. To store them, place them in an even layer in an airtight container. If you want to double layer the caramel shortbread squares, separate each row using either parchment paper or plastic wrap. This prevents them from sticking to one another.
Make sure you really keep an eye on the homemade caramel filling when cooking it! When you mix all of the caramel ingredients in your medium saucepan, make sure that you watch over it until it turns a caramel color. This could take a long time, so do not take it off before it is ready! This will result in a runny and soft caramel layer which will not hold its shape as well. It usually takes around 20-25 minutes until it reaches that golden brown color.
Best Chocolate Desserts
Do you like these Millionaire Bars? Then you will love these rich desserts as well:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Millionaire Bars
Ingredients
Cookie Layer
- 1 cup salted butter, softened
- 1/2 cup granulated sugar
- 2 Tbsp brown sugar
- 2 1/2 cups all-purpose flour
Filling
- 1/2 cup salted butter
- 1/2 cup brown sugar
- 1 (300 ml/140 oz) can sweetened condensed milk
- 1 tsp vanilla extract
Chocolate Topping
- 2 cups chocolate chips
- 1 Tbsp coconut oil
Instructions
- Preheat the ovven to 350˚F. Line a 9x13 inch baking pan with aluminium foil and set aside.
- Melt 1 cup butter in a medium, microwave safe bowl, then mix in the remaining "cookie layer" ingredients. Press the dough into the prepared pan and bake for 20-25 minutes, or until lightly browned.
- Meanwhile, in a medium saucepan, melt all of the "filling" ingredients except the vanilla over low heat. Allow to simmer, and continue to stir until the mixture begins to thicken and has become a caramel colour, around 20 minutes. Remove from heat and stir in the vanilla.Pour over the cookie layer, and allow to cool completely.
- In a microwave safe bowl, mix the chocoalte chips with the 1 Tbsp coconut oil and microwave in 30 second intervals, stiring until smooth. Pour over top of the caramel layer.
- Place in fridge to harden. Cut into squares, and store in an airtight container.
Oh my goodness, burning your tongue definitely sounds like something I would do! I can’t believe I haven’t made these up till now, these are on tomorrow’s list!
It’s never too late! It is just so tempting to lick the spoon 😉
These are delicious! I love love love the shortbread crust and that caramel filling is amazing. This is a perfect recipe for a cookie exchange (I always include variety of bars in my bookie exchanges). Really great recipe! Thanks!!
I want to do a cookie exchange with you. That sounds amazing!!