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
Scale
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.
