Millionaire Bars Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 25

Chill Time: 1

Total Time: 1 45

Servings: bars

Calories: 399kcal

Author: Becky Hardin

Shortbread cookies are topped with layers of caramel and chocolate. Millionaire Bars are packed with flavor but are also very simple to make.

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Equipment

Ingredients

For the Shortbread Layer

1 cup unsalted butter 226 grams, room temperature (2 sticks)
¼ cup granulated sugar 50 grams
½ cup brown sugar 107 grams
½ teaspoon kosher salt
1 teaspoon vanilla extract 4 grams
2 cups all-purpose flour 240 grams

For the Caramel Layer

14 ounces sweetened condensed milk 396 grams (1 can)
¾ cup unsalted butter 170 grams (1½ sticks)
¾ cup brown sugar 160 grams
¼ cup corn syrup 78 grams
½ teaspoon pure vanilla extract 2 grams
½ teaspoon kosher salt

For the Chocolate Layer

3 cups chocolate chips 510 grams
3 tablespoons coconut oil 42 grams

Instructions

Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper. Set aside.
In a large bowl, using a hand mixer, cream the butter and sugars together.
1 cup unsalted butter, ¼ cup granulated sugar, ½ cup brown sugar
Add in the salt and vanilla extract and beat until incorporated.
½ teaspoon kosher salt, 1 teaspoon vanilla extract
Add in the flour, little by little, beating after each addition. Mix until the dough comes together, being careful not to overmix.
2 cups all-purpose flour
Press the dough into the bottom of the pan.
Bake for 12-15 minutes until golden brown. Let cool.
While the crust is cooling, add the sweetened condensed milk, unsalted butter, brown sugar, corn syrup, vanilla extract, and salt to a saucepan. Stir over medium-high heat. Once the mixture begins to bubble, reduce the heat to a simmer. Continue stirring for 5-10 minutes until the mixture has thickened.
14 ounces sweetened condensed milk, ¾ cup unsalted butter, ¾ cup brown sugar, ¼ cup corn syrup, ½ teaspoon pure vanilla extract, ½ teaspoon kosher salt
Pour the caramel over the cooled shortbread layer.
Refrigerate for at least 1 hour to let the caramel set.
Place the chocolate chips and coconut oil in microwave safe bowl. Microwave the chocolate in 30 second increments. Stir until melted and smooth. Allow chocolate to cool for a few minutes.
3 cups chocolate chips, 3 tablespoons coconut oil
Pour the chocolate over the caramel layer and spread it out in an even layer. Return the bars to the refrigerator or freezer until the chocolate hardens.

Video

Notes

Try switching up the chocolate. You can use milk, semisweet, dark, or white chocolate!
Stir chocolate chips or crushed pretzels into the shortbread dough.
Sprinkle Reese's Pieces, chopped peanut butter cups or Rolos, toffee chips, or mini M&M's over top before the chocolate sets.
Line your baking dish for easy removal.
Measure your flour using the spoon-and-level method to avoid dense, dry cookies.
Take care not to boil the caramel filling; otherwise, it may set too hard.
Stir the caramel constantly to prevent it from scorching.

Storage: Store millionaire bars in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition