Millionaire Shortbread Bars

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My perfected Millionaire Shortbread Bars recipe features buttery shortbread, rich caramel, and silky chocolate layered to perfection. Tested, trusted, and guaranteed to impress every time.

Prep Time10

Cook Time20

Chill Time:10

Total Time40

Course: Dessert

Cuisine: American

Keyword: Millionaire Shortbread

Servings: servings

Calories: 697kcal

Author: Alicia

Ingredients

For the Shortbread Crust:

1 cup unsalted butter softened
⅓ cup granulated sugar
⅓ cup light brown sugar packed
½ teaspoon salt
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour

For the Caramel Layer:

14 ounces sweetened condensed milk 1 can
½ cup unsalted butter cut into tablespoon-sized pieces
1 cup packed light brown sugar
⅓ cup light corn syrup
¾ teaspoon salt
1 teaspoon vanilla extract

For the Chocolate Ganache Layer:

1 ½ cups semisweet chocolate chips
½ cup heavy whipping cream
sea salt for sprinkling

Instructions

For Shortbread Crust:

Preheat oven to 350° F and line a 9 x 9 or 9 x 13 baking dish with parchment paper or foil.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter for 2-3 minutes. Add both sugars and salt and beat until light and fluffy.
1 cup unsalted butter, ⅓ cup granulated sugar, ⅓ cup light brown sugar
Add egg yolk and vanilla, and beat until ingredients are well combined, about 30 seconds.
1 large egg yolk, 1 teaspoon vanilla extract
Gradually add flour, scraping down the sides of the bowl as you go.
2 cups all-purpose flour
Transfer dough to prepared pan and gently press down into an even layer. Bake for 20-25 minutes, or until the edges are golden brown.
Allow to cool before adding caramel topping.

For the Caramel:

Heat condensed milk, butter, brown sugar, corn syrup, and salt in a medium-sized saucepan over medium heat. Bring to a boil, and continue whisking over the heat while the caramel bubbles and thickens for about 5-7 minutes.
14 ounces sweetened condensed milk, ½ cup unsalted butter , 1 cup packed light brown sugar, ⅓ cup light corn syrup, ¾ teaspoon salt
Remove from heat and immediately stir in the vanilla extract.
1 teaspoon vanilla extract
Pour evenly over prepared shortbread, and spread into an even layer. Chill for 10-20 minutes in the fridge so the caramel sets.

For the Chocolate Topping:

Combine chocolate chips and heavy cream in a small saucepan over low heat.
1 ½ cups semisweet chocolate chips, ½ cup heavy whipping cream
Stir frequently until chocolate is melted and the mixture is smooth. Cool slightly.
Pour chocolate over the caramel and smooth into an even layer.
Sprinkle with sea salt on top and allow chocolate to harden before cutting and serving.
sea salt

Nutrition