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Millionaire Bars Recipe

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4 from 9 reviews

These Millionaire Bars are a luscious three-layer dessert featuring a buttery shortbread crust, a rich homemade caramel layer, and a smooth chocolate topping. Perfectly balanced between sweet and salty, this treat is an indulgent crowd-pleaser for any occasion.

Ingredients

Shortbread Crust

  • 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
  • ¼ cup granulated sugar (50 grams)
  • ½ cup brown sugar (107 grams)
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract (4 grams)
  • 2 cups all-purpose flour (240 grams)

Caramel Layer

  • 14 ounces sweetened condensed milk (396 grams, 1 can)
  • ¾ cup unsalted butter (170 grams, 1½ sticks)
  • ¾ cup brown sugar (160 grams)
  • ¼ cup corn syrup (78 grams)
  • ½ teaspoon pure vanilla extract (2 grams)
  • ½ teaspoon kosher salt

Chocolate Topping

  • 3 cups chocolate chips (510 grams)
  • 3 tablespoons coconut oil (42 grams)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9x9-inch baking pan with parchment paper to prevent sticking and set aside.
  2. Cream Butter and Sugars: In a large bowl, use a hand mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is fluffy and smooth.
  3. Add Salt and Vanilla: Add the kosher salt and vanilla extract to the creamed mixture and beat until fully incorporated and uniform in texture.
  4. Add Flour: Gradually add the all-purpose flour to the bowl, mixing a little at a time with the hand mixer. Beat after each addition until the dough comes together, taking care not to overmix to maintain a tender crust.
  5. Press Dough into Pan: Evenly press the dough firmly into the bottom of the prepared baking pan to create the shortbread crust layer.
  6. Bake Crust: Bake the crust in the preheated oven for 12 to 15 minutes, or until it is golden brown. Remove from the oven and let it cool completely.
  7. Make Caramel: While the crust cools, combine sweetened condensed milk, unsalted butter, brown sugar, corn syrup, vanilla extract, and kosher salt in a saucepan. Stir over medium-high heat until the mixture begins to bubble, then reduce heat to a simmer. Continue stirring frequently for 5 to 10 minutes until the caramel thickens.
  8. Pour Caramel Layer: Pour the thickened caramel evenly over the cooled shortbread crust, spreading it gently to cover the whole surface.
  9. Chill Caramel: Place the pan in the refrigerator for at least 1 hour to allow the caramel layer to set firmly.
  10. Melt Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second increments, stirring well between each session, until melted and smooth. Let the chocolate cool for a few minutes but ensure it remains pourable.
  11. Spread Chocolate Topping: Pour the melted chocolate over the caramel layer and spread into an even layer using a spatula.
  12. Set Chocolate: Return the bars to the refrigerator or freezer until the chocolate topping hardens completely, approximately 30 minutes.
  13. Serve: Remove from fridge, cut into 24 bars, and serve chilled for best texture and flavor.

Notes

  • Ensure the shortbread crust is fully cooled before adding the caramel to prevent it from melting into the crust.
  • Use parchment paper with overhangs on the sides of the pan to easily lift bars out for cutting.
  • Stir caramel constantly while simmering to avoid burning or sticking to the pan.
  • Microwave chocolate cautiously; overheating can cause it to seize.
  • Store leftover bars in an airtight container in the refrigerator for up to one week.

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