Millionaire Shortbread Bars
Millionaire shortbread bars layer golden shortbread, chewy caramel, and glossy chocolate into a bar that means business. You get all that wow-factor with just a few pantry staples and a little stovetop stirring. They slice clean, stack beautifully, and disappear fast - whether you’re serving them at a party or sneaking one straight from the fridge.
Servings: 16 -32 servings
Ingredients
Shortbread Crust
- 1 cup (227g) salted butter
- ⅔ cup (133g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups (282g) all-purpose flour
Caramel
- 1 (14-ounce) can sweetened condensed milk
- 1 cup (200g) light brown sugar
- ¾ cup salted butter, cubed
- ¼ cup light corn syrup
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
Chocolate Layer
- 12 ounces semisweet chocolate chopped (about 2 cups)
- ½ cup heavy cream
- Flaky sea salt for sprinkling on top (optional)
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper.
- In a large mixing bowl, beat the butter and sugar until creamy and light, about 2 minutes. Mix in the egg yolk, vanilla and salt.1 cup (227g) salted butter, ⅔ cup (133g) granulated sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt, 1 large egg yolk
- Add the flour to the butter mixture, mixing until crumbly but combined.2 cups (282g) all-purpose flour
- Transfer the shortbread mixture to the prepared pan and press it into an even layer. Poke all over with a fork. Bake for 24-26 minutes just until golden brown around the edges. Cool completely.
- In a medium saucepan, combine the sweetened condensed milk, brown sugar, butter, corn syrup, and salt over medium heat. Cook until the caramel reaches 236°F when tested with a digital thermometer, stirring constantly.1 (14-ounce) can sweetened condensed milk, 1 cup (200g) light brown sugar, ¾ cup salted butter,, ¼ cup light corn syrup, 2 teaspoons pure vanilla extract, ½ teaspoon salt
- Pour the hot caramel over the cooled shortbread crust. Let it sit for 2-3 hours at room temperature or 1 hour in the fridge to firm up.
- Heat the cream in the microwave for 60 seconds until very hot but not boiling. Immediately pour the hot cream over the chocolate chips in a small bowl and let it sit for 5 minutes. Stir until the chocolate is completely melted and you have a smooth ganache. If the chocolate doesn’t melt entirely, you can heat the mixture in 20-second increments, stirring well after each burst of heat until completely melted.12 ounces semisweet chocolate, ½ cup heavy cream
- Pour the chocolate ganache over the caramel layer. Sprinkle it with flaky sea salt to finish. Chill in the fridge for 1 hour until firm. Cut into 16 large squares or 32 smaller rectangles.Flaky sea salt
Notes
Storage & Make Ahead
- Store: Keep the bars in an airtight container at room temperature for up to 5–7 days, or refrigerate if your kitchen is warm. Let them sit out for a few minutes before serving for the best texture.
- Freeze: Slice and layer the bars between parchment paper, then wrap tightly or store in a sealed container. Freeze for up to 3 months and thaw at room temperature.
- Reheat: These bars are best enjoyed at room temp, so no need to warm them — just give them time to soften slightly if coming from the fridge or freezer.
- Make Ahead: You can make these up to 2–3 days in advance. The layers hold beautifully and they slice even cleaner once fully chilled.
Nutrition
Calories: 489kcal | Carbohydrates: 49g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 281mg | Potassium: 171mg | Fiber: 2g | Sugar: 34g | Vitamin A: 757IU | Vitamin C: 0.05mg | Calcium: 40mg | Iron: 2mg
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