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.

The History Behind This Millionaire Bars Recipe

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.

image of sliced up millionaire bars at my office

I can’t believe how much my life has changed since then.

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.

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

My Millionaire Bar Glow-Up

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.

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

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Yield: 30

Millionaire Bars

image of millionaire bar with bite

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 cools, 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



Serving Size


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

38 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!

  9. Is there a reason that you are to make the caramel while the shortbread is cooking? Shouldn’t you wait to make it until after you have an almost cooled shortbread? Can the caramel filling sit? Just making this now and I pre-read recipe before making and then just realized as I have my shortbread cooking that the caramel needs to go onto a cooled cookie ???! I am afraid my now almost ready caramel is going to go to waste because I have started to make it already

    1. Hi Stephanie,

      So sorry for the delayed response!

      I usually pop the shortbread in the freezer right after it’s done baking to speed up the cooling process, so that’s just the order I usually do things! You can definitely wait to make the caramel filling though. It thickens a bit as it sits, but it can sit for a while before it firms up.

      Sorry if this caused any confusion, I hope your bars turned out great!!

  10. Hi!!!
    I love your work,
    could you give any advise on a substitution of the condensed milk in the filling as my brother cannot eat it

    Thanks, Olivia:)

  11. I was in the process of making this and when making the caramel filling the butter separated and is sitting on the top of the sauce?? How did this happen and what should I do about it? I’m in panic mode now, lol! I used Land O Lakes unsalted butter.

    1. Hi Stephanie,

      So sorry for the delayed response! usually if you turn the heat up a tiny bit and give it a good stir, the mixture will come bake together. I hope you were able to get your caramel to combine and that your bars turned out great <3

  12. Hi!!

    I love your recipes! I really want to make these but I only have self-rising flour at the moment. Would this work?

    1. Hi Sam,

      The shortbread recipe doesn’t use any leavening agent, so I’m worried self-rising flour will make it bake up strangely!! You can try it, but I really am not sure if they’d turn out :/ So sorry!!

  13. Chelsey,
    Thanks for the great recipe. I have made these three times now to drop off on doorsteps of friends and family as quarantine treats, and everyone who has had them has loved them. They are delicious!

    1. Aw I am so happy to hear that Yaelan! And that is such a sweet way for you to spread a little love during these tough times 🙂

  14. Finally made these and everything was going great until the ganache. I used chocolate Tollhouse morsels. 263 gms is a bit over 9 oz. A 6 oz chips bag was 1 cup dry measure. So I did another 1/2 cup (3oz) as called for but then a bit more. 3/4 c. heavy cream, butter whisked to combine. It spread great but very sticky not hard.

    1. Hi Pamela,

      The ganache actually doesn’t set hard! I like it to not be hard, so that it’s easier to cut through and so it doesn’t crack! If you want it to set firm to the touch, you can just spread melted chocolate over the top and it will set firmly. Hope that helps for next time! <3

  15. Thank you!! They did come out great, they were a hit, thank you so much!! Love your recipes and love watching you make them, SO FUN!! Much love from Texas ?

  16. Just made these today for Canada Day tomorrow. Everything worked well except the ganache. It looks like I’m not the only one who had the ganache come out very thin. I am worried that it won’t set. I thought perhaps it was the type of chocolate I used (Hershey’s white and milk chocolate chips)
    Could you specify which chocolate you used in your recipe?

  17. Same thing happened to me with the caramel. I followed the recipe and watched the video before starting. I took your advise about raising the heat a bit with a good stir and it didn’t work. Looks like I’ll need to search for another recipe to use my shortbread base with so I don’t have to throw it away. Boo boo!

  18. I just made these and they are DELISH!!! Your recipe was so easy to follow, and made me feel like a baking pro after making caramel and ganache for the first time! My ganache was a little messy even after giving them time to set, but I’ve just kept them in the fridge and it helped! Thanks for sharing!!

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