These bars are rich and irresistible, with a fantastic mix of flavors! One layer is a shortbread crust, another is gooey caramel, and all are topped with semisweet chocolate. They are definitely sweet and yummy and loved by everyone. I like them very cold.
Old-fashioned and rich
These are called millionaire bars because of how rich they are. So you get the idea of just how gooey, buttery and irresistible every bite will be.
These bars have three complementary layers: the crisp shortbread base, the soft caramel layer and the semisweet chocolate topping.
You need to turn on the oven only for the shortbread base, and they can be made ahead.
Serve them in small squares, as they're so rich (similar to what I recommend for these honey bars), and watch everyone swoon! It's no wonder they are so popular; they are quite amazing and freeze beautifully.
Steps to make millionaire's bars
There are 3 components to these rich squares: an easy shortbread crust, a sweet caramel filling and a chocolate ganache layer on top.
Make ahead: the crust can be made a few weeks ahead, pat it in the pan and kept frozen until you bake it. The ganache can be made a few days ahead, kept refrigerated in a covered container and warmed before using.
Shortbread crust
It's one of the easiest base crusts you'll ever make.
Make sure the ingredients are well integrated. It's patted directly in the pan, but you have to chill or freeze it before baking.
Prepare the pan
Use parchment paper to line it. It's the easiest way to remove the bars later.
Use 2 strips and do a criss-cross pattern, or make a large piece of paper fit by folding the edges.
Caramel
This ingredient turns this recipe into a candy bar. It's very easy to make on the stovetop.
Make sure the crust is cooled before pouring it. You then need to refrigerate it until firm before adding the next layer.
It's made with condensed milk so it ends up being a cousin to our beloved dulce de leche, an ingredient that you can also use for this dessert. Buy dulce de leche repostero Vacalin that is thicker and won't drip when you cut the squares.
Chocolate topping
The final layer is chocolate ganache.
Cream and chocolate are mixed until shiny and unctuous. Depending on the type of chocolate you use, the finish will be shinier or more matte. It loses some shine when it's chilled, and that is normal.
Spread it over the cold caramel and work quickly to cover the whole surface.
Vintage Kitchen Tip
No matter if you like to eat them at room temperature, cut the squares while still somewhat cold as it's easiest and less messy. Use a large, sharp knife.
Graham cracker crust variation
I have used it many times with great results, especially when I make homemade graham crackers and have leftover dough. I roll it, line the pan, and bake it completely before adding the caramel and chocolate layers.
Or follow the instructions as per the recipe card, but use graham crackers for the crust.
Related recipes you might like:
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Caramel Millionaire Bars
Ingredients
Shortbread base:
- ½ cup unsalted butter, at room temperature
- ¼ cup sugar
- pinch salt
- 1 cup all-purpose flour
Caramel layer:
- ¾ cup unsalted butter
- ⅓ cup light brown sugar, if using dark, the color will be deeper
- pinch sea salt, optional
- ½ teaspoon vanilla extract
- 4 tablespoons light corn syrup, or golden syrup
- 1 can sweetened condensed milk, 397g or 14oz can
Chocolate ganache topping:
- 8 ounces semisweet chocolate, chopped or chocolate chips
- ½ cup heavy cream
Instructions
For the shortbread base:
- Line an 8-inch square pan with parchment paper. Use 1 or 2 strips (see Notes below).
- With a wooden spoon or electric hand mixer on low, cream ½ cup unsalted butter with ¼ cup sugar until smooth.
- Add pinch salt and 1 cup all-purpose flour in two parts, combining well. Do not overmix. It will be crumbly.
- Pat the dough evenly on the bottom of the prepared pan. Lightly flour the tips of your fingers if needed. Be sure the whole surface is covered in an even layer (or as even as possible).
- Prick the bottom with a fork and freeze for 30 minutes.
- Preheat the oven to 350ºF (180ºC).
- Bake for about 20 minutes, until it’s dry and fully baked. Reserve.
For the caramel:
- Combine ¾ cup unsalted butter, ⅓ cup light brown sugar, pinch sea salt, ½ teaspoon vanilla extract, 1 can sweetened condensed milk and 4 tablespoons light corn syrup.
- Place over medium heat and whisk until melted and combined. Continue stirring while the caramel bubbles and turns a darker, richer color. If you use a candy thermometer, it needs to reach 225°F. If you don’t, when it starts to thicken and pull away from the edges, about 5 to 6 minutes your caramel is ready.
- Spread the mixture evenly over the cooled shortbread crust. Chill until the caramel sets.
- For a quicker version, use thick dulce de leche (such as dulce de leche repostero Vacalin, the one I use) instead of the caramel above.
For the chocolate topping:
- Place 8 ounces semisweet chocolate, chopped, in a medium bowl.
- Heat ½ cup heavy cream in a small saucepan until it's about to break into a boil. Pour over the chocolate, let stand 30 seconds and whisk until smooth and shiny.
- Spread over the cold caramel layer, covering it completely.
- Leave at room temperature until it cools down, and then refrigerate, covered, until it solidifies.
- When ready to serve, remove from the pan carefully with the help of the paper, transfer to a board, cut into squares and serve. Use a sharp kitchen knife.
yummychunklet says
These look heavenly! Now I want some!
e / dig in says
we simply call that 'caramel slice' in australia and it's such a traditional favourite. but i have never made it! my mum makes a great one and maybe that's why. time to grow up and do my own!
Laura Dembowski says
I've always wanted to make Millionaire's Shortbread and this is such a great spon on it, Paula! It will hopefully start to get nice here soon. Sometimes I forget it's not winter everywhere.
www.you-made-that.com says
What a lovely recipe, they look so yummy and caramely gooey, I like the homemade graham cracker crust too.
Abbe@This is How I Cook says
All of my favorites in one cookie. My mouth is watering.
Eftychia DreamofCakes says
Simply delicious!
Elisabeth says
Paula, this is seriously a "millionaire's' Salted Caramel Cracker Bars...or at least it will make you feel like a 'millionaire'...so perfect and super amazing! Love the recipe of the dough, the filling, and the topping...so rich, and yummy!
I agree about the cooking and baking group posts...trying to make the deadline sometimes can be 'overbearing' and takes the fun out of posting. Your Chocolate Party sounds like so much fun, that I would be willing to join in next time! xo