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If you’re dreaming of a treat that perfectly balances buttery richness, gooey caramel, and decadent chocolate, this Millionaire Bars Recipe is exactly what you need in your life. These bars are a brilliant combination of a tender shortbread crust, a luscious homemade caramel layer, and a glossy chocolate topping that’s as swoon-worthy as it sounds. Whether you’re sharing with family or craving a sweet pick-me-up, this classic dessert never disappoints and keeps everyone coming back for more.
Ingredients You’ll Need
The ingredients for this Millionaire Bars Recipe are wonderfully straightforward but thoughtfully chosen to build layers of flavor and texture. Each one plays a key role—from the crispiness of the shortbread to the silky caramel and the rich chocolate finish.
- Butter (1 cup melted + 1/2 cup for caramel): Provides a rich, creamy base essential for that buttery shortbread and smooth caramel.
- Sugar (2/3 cup): Sweetens the shortbread crust perfectly without overpowering it.
- Flour (2 1/2 cups): The foundation of the shortbread, giving it structure and a pleasant crumbly texture.
- Salt (3/4 teaspoon): Enhances all the flavors and balances the sweetness, be careful if you’re using salted butter.
- Sweetened Condensed Milk (14-ounce can): The secret to creating that luscious, chewy caramel layer.
- Brown Sugar (1 cup packed): Adds a deep, molasses-like sweetness and moisture to the caramel.
- Heavy Cream (1/2 cup + 2 tablespoons): Contributes creaminess to both the caramel and chocolate topping.
- Corn Syrup (1/2 cup): Keeps the caramel smooth and prevents crystallization for that perfect texture.
- Semi-Sweet Chocolate (12 ounces): Melts into a rich, shiny layer that beautifully contrasts the sweet caramel.
How to Make Millionaire Bars Recipe
Step 1: Prepare the Shortbread Crust
Start by preheating your oven to 350°F and lining a 9 x 13-inch pan with a foil sling for easy removal later. Mix the flour, sugar, and salt, and then stir in melted butter until the mixture comes together. Press this dough into the pan, prick it with a fork, and bake until it’s golden and firm. Pressing the warm crust down afterwards helps keep it from crumbling, making cutting a breeze later on.
Step 2: Create the Homemade Caramel Layer
Next up is the caramel, which is what makes these bars truly indulgent. Combine the sweetened condensed milk, brown sugar, corn syrup, heavy cream, butter, and salt in a heavy saucepan and cook over medium heat, stirring often. Use a candy thermometer to ensure you reach that perfect 236–239°F range, which means the caramel is thick and chewy. Pour the hot caramel evenly over the crust and let it cool completely—patience here will pay off with that perfect set.
Step 3: Add the Chocolate Layer
For the magical finishing touch, melt the semi-sweet chocolate with heavy cream in the microwave at half power in short bursts, stirring frequently. Spread the melted chocolate over the cooled caramel and refrigerate just until set but still soft enough to cut neatly. This shiny chocolate cap adds a beautifully smooth contrast to the sticky caramel.
Step 4: Slice and Serve
Use the foil sling to lift the entire slab out of the pan and place it on a cutting board. With a serrated knife, carefully slice into bars with a gentle sawing motion. Taking your time here ensures clean cuts without cracking or squishing the layers.
How to Serve Millionaire Bars Recipe
Garnishes
For a little extra pizzazz, sprinkle flaky sea salt on the chocolate layer before it sets to amplify the caramel’s sweetness. You can also dust with cocoa powder or finely chopped nuts like toasted almonds or pecans for added crunch and flavor contrast.
Side Dishes
Millionaire bars are fantastic on their own but pairing them with a scoop of vanilla ice cream instantly elevates the experience. Coffee or espresso also make perfect companions, cutting through the richness with their bold bitterness.
Creative Ways to Present
Try serving the bars in bite-sized squares on a decorative platter during a gathering. You can also stack smaller bars between layers of parchment paper in a box for a charming homemade gift that stands out from typical sweets. Wrapping individual bars with colorful ribbon adds a personal touch that everyone will appreciate.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Millionaire Bars in an airtight container at room temperature for up to three days. If your kitchen is warm, refrigerating them helps maintain that perfect caramel texture and chocolate shine.
Freezing
Want to save some for later? Wrap each bar tightly in plastic wrap, then place them in a freezer-safe container or bag. They’ll keep beautifully frozen for up to two months. Thaw overnight in the refrigerator before enjoying.
Reheating
If you want that gooey caramel softness back, warm the bars for about 10 seconds in the microwave on low power or let them sit at room temperature for a bit. Be cautious not to melt the chocolate layer too much while reheating.
FAQs
Can I use salted butter for this Millionaire Bars Recipe?
Yes, you can use salted butter, but be sure to reduce the amount of added salt in the recipe to avoid an overly salty crust or caramel.
Is there a way to make the caramel layer less sticky?
Cooking the caramel to the recommended temperature range is key—this ensures it’s thick enough to set without being too sticky. Letting it cool completely before adding chocolate helps it firm up nicely.
Can I substitute the corn syrup?
Corn syrup helps prevent crystallization and keeps the caramel smooth. If needed, you can substitute with golden syrup or light molasses, but the texture might vary slightly.
How do I get clean slices without melting the chocolate?
Using a serrated knife and a gentle sawing motion works best. You can also warm the knife slightly in hot water and wipe it dry before slicing to help cut through the layers cleanly.
Are these bars suitable for storing at room temperature?
Absolutely! As long as your kitchen isn’t too warm, storing them in an airtight container at room temperature for a few days preserves their wonderful texture and flavor.
Final Thoughts
This Millionaire Bars Recipe is one of those special creations that brings pure joy with every bite. Its satisfying layers, from buttery crust to dreamy caramel and smooth chocolate, make it a must-try dessert for any occasion. I can’t wait for you to dive into making and sharing these bars—they truly are as delightful to make as they are to eat!
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Print
Millionaire Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Millionaire Bars are a decadent layered treat featuring a buttery shortbread crust, a rich homemade caramel layer, and a smooth semi-sweet chocolate topping. These bars offer a delightful balance of textures and flavors, perfect for satisfying any sweet tooth.
Ingredients
Shortbread Crust
- 1 cup Butter (melted)
- 2/3 cup Sugar
- 2 1/2 cups Flour
- 3/4 teaspoon Salt (reduce to 1/4 teaspoon if using salted butter)
Caramel Layer
- 1 (14-ounce) can Sweetened Condensed Milk
- 1 cup Brown Sugar (packed)
- 1/2 cup Heavy Cream
- 1/2 cup Corn Syrup
- 1/2 cup Butter (8 Tablespoons)
- 1/2 teaspoon Salt
Chocolate Layer
- 12 ounces Semi-Sweet Chocolate
- 2 Tablespoons Heavy Cream
Instructions
- Prepare the Shortbread Crust: Preheat your oven to 350°F. Line a 9 x 13-inch pan with a foil or parchment paper sling by folding two sheets of aluminum foil—one lengthwise and one crosswise—allowing the foil to hang over the edges. Press the foil tightly into the corners and along the sides of the pan.
- Mix the Crust Ingredients: In a mixing bowl, combine flour, sugar, and salt. Stir in the melted butter until everything is well incorporated. Evenly sprinkle this dough mixture over the bottom of your prepared pan.
- Shape and Bake the Crust: Use your fingertips and palm to press the dough into a smooth, even layer. Prick the surface with a fork at roughly 1-inch intervals. Bake in the oven for about 25–30 minutes until the crust is light golden and firm to the touch.
- Compact the Crust: Remove the pan from the oven and place it on a wire rack. While still warm, gently press the crust with a sturdy spatula to compact it, which prevents crumbling and makes cutting easier later. Allow the crust to cool until just warm, at least 20 minutes.
- Make the Caramel Layer: In a large, heavy-bottomed saucepan, combine sweetened condensed milk, brown sugar, corn syrup, heavy cream, butter, and salt. Attach a candy thermometer to monitor closely.
- Cook the Caramel: Cook over medium heat, stirring frequently, until the mixture thickens and reaches 236–239°F, approximately 16–20 minutes. The temperature may fluctuate slightly during this time.
- Pour and Spread the Caramel: Immediately pour the hot caramel over the warm shortbread crust. Spread into an even layer and allow it to cool completely for about 1½ hours until set.
- Prepare the Chocolate Layer: Microwave chopped semi-sweet chocolate and heavy cream together at 50% power, stirring every 20 seconds until melted and slightly warm, around 1–2 minutes total.
- Top with Chocolate: Spread the melted chocolate evenly over the cooled caramel layer. Refrigerate the pan for about 10 minutes until the chocolate sets but remains slightly soft.
- Cut and Serve: Using the foil overhang, lift the bars from the pan and place on a cutting board. With a serrated knife and gentle sawing motion, cut into squares or rectangles. Serve and enjoy!
Notes
- Using a candy thermometer ensures the caramel reaches the perfect temperature for the right thickness and texture.
- Compact the shortbread crust while warm to prevent it from crumbling when cut.
- Let the caramel cool completely before adding the chocolate layer so the layers don’t mix.
- Refrigerate just until the chocolate sets to avoid hard chocolate that cracks when cutting.
- For clean slices, use a serrated knife in gentle sawing motions to avoid crushing the bars.
