These millionaire bars are made with thick layers of buttery shortbread, rich homemade caramel, and decadent chocolate ganache.

It’s a classic flavor combination that truly hits every time!! You can tell I’m a big fan by the fact that I’ve also made millionaire cheesecake, millionaire brownies, and even millionaire rice krispies!

How to Make This Millionaire Bar Recipe

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible.

I’ve also shared a video tutorial below.

Step 1: Make the Shortbread Base

I recommend making the shortbread base first because it needs time to bake and cool.

Use a fork or electric hand mixer to combine the butter, powdered sugar, and fine salt.

Then mix in the flour until just combined. The dough might look a little crumbly at first, but as you keep mixing it should come together and form a soft dough.

Spread the dough evenly into the prepared pan, and prick thoroughly with a fork.

Bake for 20-24 minutes, or until the edges are golden brown. Set aside to cool.

Step 2: Make the Caramel

Next, we tackle the caramel! Heat the sweetened condensed milk, brown sugar, butter, light corn syrup, and fine salt over medium heat in a heavy saucepan.  

Stir frequently and let the mixture just begin to bubble (if you have and are using a candy thermometer, cook until the mixture hits 212 F/ 100 C).

It will start bubbling up on the sides of the pan first. Once this happens, turn the heat down to low to let the caramel simmer.

Continue to stir frequently until the mixture thickens (about 10 minutes). You should be able to drag a spatula through the mixture and see the bottom of the pan for a second or two once it’s ready.

Remove from heat and stir in the vanilla extract. Then pour the filling over the cooled shortbread and spread it in an even layer.

Let this cool completely before adding the chocolate topping (or place it in the freezer for 20 minutes to accelerate the cooling process).

If you make the caramel filling in advance, cover the bowl and store it at room temperature overnight or in the fridge for up to a week.

If you refrigerate the caramel, heat it in the microwave in short 10-second intervals until it reaches room temperature and is a more workable consistency.

Step 3: Make the Chocolate Ganache

The last step is to make the decadent dark chocolate ganache.

Add the heavy cream into a medium-sized bowl and heat it until it just begins to bubble. This can be done in either the microwave (takes me about 45-60 seconds in my microwave) or a double boiler.

Then add in the dark chocolate and let the mixture sit for a minute.

At this point, the chocolate should be softened.

Stir the mixture until the mixture is combined and smooth. If any bits of chocolate aren’t fully melted, heat the mixture again for 15 seconds and stir until smooth.

Then mix in the unsalted butter, corn syrup, and fine salt until combined.

Pour the chocolate ganache over the cooled caramel filling, and top with a sprinkle of flakey sea salt. Set aside to fully cool, then cut and enjoy!

If you want the top to have a bit of texture like mine in the picture below, let the ganache cool and thicken a bit before spreading it over the caramel.

Substitutions & Swaps – Shortbread Base

This recipe uses quite a few ingredients and I know you might not have all of them on hand.

Below are some swaps and substitutions that can be made in this recipe.

• Unsalted Butter – Salted butter can be used in place of unsalted butter, just omit the salt that the shortbread recipe calls for.
• Powdered Sugar – Adding powdered sugar to the shortbread gives it the perfect hint of sweetness and helps stabilize the crust.
• AP Flour – A good baking gluten-free flour blend can be used in place of the AP flour.

Substitutions & Swaps – Millionaire Bar Toppings

• Granulated Sugar – You can increase or decrease the amount of sugar by a few Tablespoons based on your preferences.
• Light Brown Sugar – I prefer using light brown sugar to make the caramel, but you can also use dark brown sugar.
• Light Corn Syrup – Using a bit of corn syrup in the caramel and ganache gives it a glossy, silky smooth consistency. However, it can be omitted if needed.
• Dark Chocolate – Use good quality dark chocolate chips (at least 60% cocoa) to make the ganache topping (like Guittard or Ghirardelli). If you want to use milk chocolate to make the ganache, use 1/3 cup of heavy cream instead of 1/2 cup.

Making This Recipe in Different Sized Pans

If you want to make this recipe in a square 8×8-inch or 9×9-inch pan, I recommend halving the entire recipe.

The 8×8-inch bars will be the same thickness as the full-sized version, but the 9×9-inch bars will be a bit shorter.

The bake time for the shortbread will be 17-20 minutes at 350 F /175 C.

Making These Millionaire Bars in Advance & Storage Tips

These bars can be stored at room temperature in an airtight for up to 2 days, or in the fridge for up to 5 days.

You can also freeze these bars for up to 3 months in an airtight container! When you’re ready to enjoy them, place them in the fridge overnight to let them thaw gradually, then enjoy them the following day.

Tips for Making the Best Millionaire Bars

• Make sure the ingredients are at room temperature. It helps them mix together better and will give the bars a smoother texture.
• Properly measure the flour! I like to use a scale, but the fluff and level method works great too.
• Let the shortbread cool fully before topping it with caramel and ganache. Otherwise, the layered cross-section of the bars won’t be quite as pretty.
• Chill the bars before cutting them and use a sharp knife to get clean slices. Be sure to wipe the blade as needed after each cut.
• I highly recommend adding a sprinkle of sea salt on top of the ganache. Not only is it beautiful, but it also really helps balance out the sweetness of the bars.

Let Me Know What You Think!

If you try this millionaire bar recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and #chelsweets if you share on social media! I love seeing your delicious creations.

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Below are some older photos of this recipe from back in 2019, and then way back when I first made them in 2014!! They’re too entertaining to get rid of!