Millionaire Bars

I can’t help but feel sentimental as I write this post. Billionaire bars (what I dubbed these double chocolate millionaire bars 6 years ago) were my first real blog post.

At the time I didn’t realize that most people think of billionaire bars as millionaire bars with cookie dough. I just figured since I chose to use both white and dark chocolate, the name should be fancier.

Ironically, I pinned an image of these bars (that I took in a windowless conference room at work), and it went viral on Pinterest (as seen below).

image of millionaire bar

That was such an exciting time, but even with all the traffic to my blog, it never crossed my mind that I could make a living doing that. I just thanked my lucky stars that I had such good fortune in that moment.

Back then I had no clue what I was really doing in terms of blogging, photography, or even social media! But I knew I loved baking.

I started baking as a hobby as a young adult (you’re never too old to learn something new), and was hooked. Back then I had just graduated college, and was working as a Financial Services Auditor.

I didn’t have much free time outside of work, but desperately felt like I needed a creative outlet. Whenever I did find myself with a free weekend or evening, I eagerly spent them in my tiny Manhattan kitchen.

I would daydream about cookie and cake recipes, and my guilty pleasure was scrolling through the food section of Pinterest. I loved trying to new recipes and techniques, and learned as much as I could along the way.

When I look at the 22-year-old in this photo (please ignore my short blonde bob), I had no idea what I was capable of. I was so naïve!

image of sliced up millionaire bars at my office

I can’t believe how much my life has changed since then. I’ve taught myself so much about baking, content creation, social media, and even running my own business.

But one thing has remained constant since the beginning, and that’s my love and enthusiasm for baking. Those two things have kept me going this whole time.

Through the long nights of baking, the years of selling custom cake while working full time, even the struggle of teaching myself how to film and edit videos, that love never faded.

It’s also what allows me to still enjoy what I do, despite the fact that it’s my job now.

image of millionaire bar with bite

I’ll be honest, I cried when I finished making this batch of (what I now call) millionaire bars. It was half laughing over how much better they were than my original batch in 2013, and half reflecting on everything that’s happened in the last 6 years.

I get caught up in the everyday grind most days, and rarely take the time to reflect on how far I’ve come in my baking journey.

 Seeing these pretty, Pinterest worthy millionaire bars was just too much for me. My little heart was bursting with pride. It feels silly writing that, but I truly do get so much joy from baking.

I hope that you can relate to that in some way, whether it’s that sentimental feeling you get when you make a family recipe you grew up with, or the feeling of utter satisfaction when you master a new baking technique.

Millionaire Bar Recipe Update

On a more related note, I changed this billionaire recipe a bit, to make the ganache topping smoother, and easier to bite!

The original recipe just added melted chocolate over the top. This was still delicious, but it made the bars a lot harder to cut and eat.

By topping with bars with ganache, the tops are smooth, and each square is way easier to enjoy.

image of stacked millionaire bars on a plate

Other than that, it’s pretty much the same. A delicious, buttery shortbread crust, topped with a thick, decadent layer of caramel filling, and chocolate.

They tasted just as delicious as I remembered.

Let Me Know What You Think

If you try making this millionaire bars recipe, I’d love to hear what think! Please leave a rating, and let me know your thoughts by sharing a comment 🙂

Or if you share your creations on social media, be sure to tag me @chelsweets!

image of bitten into millionaire bar
Yield: 30 pieces

Millionaire Bars

Millionaire Bars

These millionaire bars are super easy to make, and are irresistable! They're made with a delicious shortbread base, and thick, decadent layers of caramel filling and chocolate ganache.

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 20 minutes
Total Time 55 minutes


Butter Cookie Base

  • 1/2 cup white sugar (100 grams)
  • 2 Tbsp packed light brown sugar (25 grams)
  • 1/4 tsp table salt (2 grams)
  • 2 1/4 cups flour (293 grams)
  • 1 cup unsalted butter, melted (226 grams)

Caramel Filling

  • 1/2 cup unsalted butter, cut into chunks (113 grams)
  • 1/2 cup light brown sugar (100 grams)
  • 1 (14 oz.) can sweetened condensed milk (396 grams)
  • 1 tsp vanilla extract (4 grams)

Chocolate Ganache Topping

  • 1 cup heavy cream (230 grams)
  • 1 1/2 cups milk chocolate (263 grams)
  • 1/2 cup white chocolate (88 grams)
  • 1 1/2 Tbsp unsalted butter (22 grams)


Shortbread Butter Cookie Base:

  1. Preheat oven to 325 degrees. Line a 9 x 13 inch baking pan with parchment paper, and spray with non-stick cooking spray.
  2. Stir together the melted butter, sugar, brown sugar, and salt in a large bowl.
  3. Stir in the flour in two additions.
  4. Gently mix ingredients until the dough just starts to hold together. Be careful not to over mix, and stir until the ingredients are just combined.
  5. Spread the dough evenly into the prepared pan, and prick thoroughly with a fork.
  6. Bake for 25 minutes (until the edges are golden brown). Set aside to cool.

Caramel Filling

  1. While the shortbread base bakes, make the millionaire bar filling.
  2. Heat the butter, brown sugar and sweetened condensed milk over medium heat in a heavy saucepan.  
  3. Stir frequently, and allow the mixture come to a gentle boil.
  4. Once this happens, turn the heat down to allow the caramel to simmer.
  5. Continue to stir frequently until the mixture thickens and becomes a medium caramel color (about 10 minutes).  
  6. Remove from the heat, and stir in the vanilla extract.
  7. Pour the filling over the cooled cookie base, and spread evenly.
  8. Let this cool completely before adding the chocolate topping (or place in the freezer for 20 minutes to accelerate the cooling process).

Chocolate Ganache Topping

  1. As the caramel filling cools, make the chocolate ganache topping topping.
  2. Place the milk chocolate chips in a heatproof bowl, and the white chocolate chips in a separate heatproof bowl.
  3. Add 1 Tbsp of butter to the bowl with milk chocolate chips, and add 1/2 Tbsp of butter to the bowl with white chocolate chips.
  4. Heat 1 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.
  5. If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
  6. Carefully pour 3/4 cup of the hot heavy cream over the milk chocolate chips, and the remaining 1/4 cup of heavy cream over the white chocolate chips.
  7. Make sure the chocolate is fully covered with cream. Allow mixture to sit for 1-2 minutes.
  8. Stir slowly until the cream and chocolate are fully combined, and the ganache is silky smooth.
  9. Pour the milk chocolate ganache over the cooled caramel filling. Spoon drops of the white chocolate ganache on top of the milk chocolate ganache, and swirl using a butter knife.
  10. Set aside to fully cool, then cut and enjoy!


These millionaire bars can be made in advance! Store them in an airtight container for up to 5 days at room temp, or store them in the freezer for up to 2 weeks.

Nutrition Information


30 servings

Serving Size


Amount Per Serving Calories 240Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 38mgSodium 35mgCarbohydrates 22gFiber 1gSugar 14gProtein 2g

20 thoughts on “Millionaire Bars

  1. Hi, i am a hobby baker too. I love watching your posts on facebook, you have such great tips for trouble shooting, your recipes are easy and i am sure going to try your millionaire biscuits. I love working with fondant to, i make my own, amd love all your tips that you share. Thank you so much, you dont realise ho much i learn from your shows…. Just love it…… Ps dont stop okay ? thank you….

    1. Hi Iris,

      You are too sweet! I hope you love this recipe!! Haha I’m not planning on stopping any time soon 🙂 That’s awesome that you make your own fondant, I need to try that one of these days!

  2. Hi, i am a hobby baker too. I love watching your posts on facebook, you have such great tips for trouble shooting, your recipes are easy and i am sure going to try your millionaire biscuits. I love working with fondant to, i make my own, amd love all your tips that you share. Thank you so much, you dont realise ho much i learn from your shows…. Just love it…… Ps dont stop okay ? thank you….

  3. I totally can relate to your pride in how far you’ve come in your baking journey. I’ve been baking for 30 plus years (as a hobby) and feel such a sense of accomplishment in my baking when it all comes together just right. These millionaire bars look amazing…I’ll be baking them for the holidays for sure.

    1. Hi Carol,

      I love that so much 🙂 It really is amazing about much making can fill you with a sense of pride! Happy baking, and happy holidays!!

  4. Thank you so much for sharing some history about you and the bars. Crazy to see how much can change over the years!!

    Also, made your recipe this morning, so yummy! The recipe is easy to follow. It was my first time making caramel and ganache! Wish I could say they both turned out great ……my caramel is great but for some reason my chocolate won’t “set”. It’s sat on the counter for 6hrs and freezer for 2hrs and it’s still wet and messy to cut. I’m reading online I might not have whipped enough air into it?? Like I said before, this is my first time attempting ganache so I’d love to hear your input. I mixed the chocolate, cream and butter until evenly combined while the caramel set in the freezer. I stirred the ganache a few times in between while waiting. My milk chocolate was pretty runny after all the waiting (I figured it would harden up after the recipe was all said and done.)
    I don’t know if this matters but the caramel wasn’t 100% hard when I poured either, the borders were definitely hard to the touch but the center gave a little to the pressure from my finger, but not much (I honestly thought that was “good enough”.) so what do you think?? Was my big rookie mistake not mixing enough air??

    Love your projects and creations, keep up the amazing work!

    1. Hi Rachel,

      Thanks, you are too sweet!

      What brand of milk chocolate were you using?? Different brands of chocolate use different amounts of cocoa butter, so maybe that’s it?? I don’t think it has to do with the caramel firmness! maybe next time if you use the same chocolate, you can try adding less heavy cream. I don’t incorporate much air into my ganache, so the only real factor is the ratio of heavy cream to chocolate! so I’m not sure why yours didn’t set :/ It should still be a tiny bit soft, so you can cut through it, but it shouldn’t look wet!

      Did you heat up the heavy cream, then pour it over the milk chocolate and butter?? hopefully we’ll be able to get to the bottom of this!! <3

    1. Hi Marilyn,

      It’s supposed to have the same consistency as a shortbread, so def not hard and crunch! it should be chewy and definitely not hard 🙂 hope that helps, happy baking!

    1. Hi Jennifer,

      They definitely are rich, which is why they have their name 😛 haha so happy to hear everyone loved them! 🙂

  5. My daughter sent me this recipe today, she’s making these for her bake sale this weekend. They look amazing, will post back how they did!

  6. Hello there! ? Greetings from Finland! Today I will be making two batches of these for tomorrows Market day. I am always looking forward for all the recipe you shared. Thank you! ??

  7. My ganache didn’t set either. Was on the counter for 2 hours and in the fridge for another 2 hours and still way to stick to handle

    1. So sorry to hear that Marisa :/

      It isn’t supposed to set hard, it’s supposed to still be a bit soft! However, you should be easily able to cut through it with a warm knife. Did you make any changes to the ganache recipe, or use a different sized pan??

  8. Hi Chels, I made these yesterday and flavour-wise they were delicious! A bit too sweet for me but that’s because Europeans do not use so much sugar. However, I had few technical problems. The cookie crust was very greasy and I had to use paper towel to dry it off a bit during baking also after baking (Maybe because of the butter I used?) and the chocolate ganache was not as firm as I would like so during cutting, I didn’t get nice squares, it was kinda messy.

    1. Hi Eliza,

      I totally understand! THe european palette definitely likes things a bit less sweet than we do 😛

      I’m so sorry to hear that you ran into some issues! It could be the type of butter you used (european butter usually has less water in it than american!), that’s my best guess! I know it sounds terrible, but I find that cheaper, store brand butter actually works better in this recipe that fancy, high quality butters.

      I hope that helps, happy baking!

Let me know what you think!