Millionaire Bars

image of a millionaire bar that's been cut into a square to show it's thick layers of shortbread, caramel, and chocolate ganache

4.75 from 82 ratings

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

Prep Time10

Cook Time22

Additional Time20

Total Time52

Course: Dessert

Cuisine: American

Servings: 32

Calories: 212kcal

Author: Chelsey White

Ingredients

Butter Cookie Base

1 cup unsalted butter, room temperature 226g
1/2 cup powdered sugar 65g
2 Tbsp packed light brown sugar 30g
1/2 tsp fine salt 2g
2 cups all-purpose flour 250g

Caramel Filling

1 14 oz. can sweetened condensed milk 396g
3/4 cup packed light brown sugar 150g
1/2 cup unsalted butter, cut into chunks 113g
1/4 cup light corn syrup 60g
1/2 tsp fine salt 3g
1 tsp vanilla extract or vanilla bean paste 4g

Chocolate Ganache Topping

1 cup heavy whipping cream, room temperature 240g
1 1/3 cup dark chocolate chips 240g
1/4 cup unsalted butter, room temperature 56g
2 Tbsp light corn syrup - optional 40g
1/2 tsp fine salt 3g
2 Tbsp flakey sea salt - garnish

Instructions

Shortbread Butter Cookie Base

Preheat oven to 350 F / 175 C. Line a 9 x 13-inch baking pan with parchment paper and spray with non-stick cooking spray. If you want to bake this recipe in an 8x8-inch pan, make a half batch of the entire recipe.
Use a fork or electric hand mixer to beat 1 cup of softened butter on medium speed until smooth. Then mix in 1/2 cup powdered sugar, 2 Tbsp packed brown sugar, and 1/2 tsp fine salt on a medium speed until combined.
Next, mix in 2 cups of all-purpose flour on a medium-low speed 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 into an even layer in 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.

Caramel Filling

While the shortbread base cools, make the caramel filling. Heat 14 oz. sweetened condensed milk, 3/4 cup packed brown sugar, 1/2 cup butter, 1/4 cup corn syrup, and 1/2 tsp 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 and becomes a medium caramel color (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 the heat and stir in 1 tsp 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 ganache (or place the pan in the freezer for 15 minutes to accelerate the cooling process).

Chocolate Ganache Topping

As the caramel filling cools, make the chocolate ganache topping. Heat 1 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling. If you don’t have a microwave or prefer to use the stovetop, you can heat the cream over medium heat in a pan until it begins to simmer. Remove from heat.
Pour 1 1/3 cups of dark chocolate chips into the cream. Make sure the chocolate is fully covered by the cream. Let the mixture sit for 1-2 minutes. If you want to use milk chocolate to make the ganache, use 1/2 cup (120g) of heavy cream, and 2 cups (350g) of milk chocolate chips.
Stir slowly until the mixture is fully combined and the ganache is silky smooth. If any bits of chocolate aren't fully melted, heat the mixture again for 15 seconds and stir until smooth.
Then mix in 1/4 cup butter, 2 Tbsp corn syrup, and 1/2 tsp fine salt. Stir until combined.
Pour the chocolate ganache over the cooled caramel filling, and top with a generous 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 pictures above, let the ganache cool and thicken a bit before spreading it over the caramel. 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.

Video

Notes

Substitutions and Swaps

If you need to make any substitutions or swaps in this recipe, please check out the section on ingredient substitutions in the post above.

Making This Recipe in Different-Sized Pans

If you want to make this recipe in a square 8x8-inch or 9x9-inch pan, I recommend halving the entire recipe.

The 8x8-inch bars will be the same thickness as the full-sized version, but the 9x9-inch bars will be a bit shorter.

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

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.
If the butter doesn't get fully incorporated into the caramel (this can happen if the caramel gets cooked at slightly too high a temperature), don't worry! You can gradually stir the butter into the caramel as it cools, and it will come together once it reaches room temperature. It won't be quite as smooth as normal, but it will still taste great!
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.

Making These Millionaire Bars in Advance & How to Store Them

These bars can be stored at room temperature in an airtight container 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 the frozen bars, place them in the fridge overnight to let them thaw gradually, and enjoy them the following day.

The caramel filling can be made in advance, too! 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.

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