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.

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Caramel Millionaire Bars
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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.
Kris' Kitchen says
Your bars with homemade graham crackers look so yummy! I'd like these better than my oozing butter croissants. Caramel with chocolate is a real favorite...you've convinced me to also bake these bars. My family will love them. Thanks for the inspiration.
Cocoa and Lavender says
OMG - this looks o amazing! And with your homemade graham cracker crust, too! Happy "new year" for you - for just a few weeks now, we will all have the same, lovely weather - not too hot, not too cold. Let's enjoy it and live like millionaires - especially with these bars! ~ David
thelittleloaf says
Anything salted caramel gets my vote and these look squidgily gooily good!
The Ninja Baker says
Thank you so much Paula for sharing your heart. I very much appreciate insights into Buenos Ares life, too. (My hubby and I enjoy Argentine Tango. Do you?) Last and not least, your salted caramel millionaire graham crackers look and sound A-mazing!
Laura (Tutti Dolci) says
These bars look incredible, Paula! I'd love one right now for an evening treat :).
Laura says
I LOVE millionaire's shortbread! Intrigued by the graham crackers, which I always love.
Whitney @ The Newlywed Chefs says
You had me at salted caramel! Can't wait to try this one soon!
Deb says
Paula I enjoy your blog and am happy to hear you are relaxing! I fully understand how it takes times to savor every day after being caught in a whirlwind. When I was working "full-time" it was 50 + hours a week plus endless phones calls and a commute. Now I have a life!
The Millionaires are gorgeous! The caramel is radiant; a very enticing cookie!
Alice @ Hip Foodie Mom says
Paula,
I love this post. I have to admit. Sometimes I can't sit still. You asked why is it that most of us always feel we have to fill every hour of the day with something? I'm not sure but I'm learning to relax more. . and I think I get the "always have to do something" thing from my dad. My father is in his 70's and he's still running 2 restaurants. . he's crazy 🙂 and drives my mother crazy so I'm hoping to not put thru my husband thru that. 😛 but again, I am learning to relax more. . and take walks.
I love how you phrased this: I´m creating a blog that comes more from my heart . And my heart sometimes is more superficial, other times more thoughtful or even boring, but it´s me in every post." I went thru a period where I felt like I had to write an amazing, meaningful story for every post. . and we all know that can't happen every time so I just write what I am feeling. . but I love how you put it- "it's Me in every post." Love that. 🙂
OK, OMG, these graham cracker bars?! LOVE these!!! ahhhhh too many amazing recipes out there!!!! 🙂 Just read this last night from Nigella: I escape by going into the kitchen to cook or bake. . don't know of anyone who wants to escape from the kitchen . . will def be spending some time with this recipe soon!
Veronica Gantley says
I love the name because I will bet they tasted like a million bucks!
Lawyer Loves Lunch says
These are not boring at all! I love the idea of using a salted caramel as a contrast to the chocolate 🙂
Dorothy @ Crazy for Crust says
I've never had a millionaire's shortbread. But I think I MUST make them!
Erin @ Dinners, Dishes, and Desserts says
I have always wanted to try millionaire bars, your look amazing!!
Nancy @ gottagetbaked says
Oh Paula - these millionaires bars are divine! They look amazing - I love that you used your homemade graham crackers for the base. And you're absolutely right - you shouldn't feel an ounce of guilt for finally taking time for yourself to destress, relax, and enjoy all the things you weren't able to properly enjoy previously. I'm guilty of always feeling like I should be doing something. My mind is always in such disarray because instead of slowing down and enjoying the moment, I'm constantly thinking about the next thing on my to-do list. Thanks for this lovely reminder to relax.
Chef Di says
Love this recipe- omgoodness, yum! And what a beautiful post. After recently selling a business and refinding my bearings myself, these days, I can relate! Can't wait to read more great stuff from you, and so glad we crossed paths! 😉
Guru Uru says
I love the twist of using graham crackers my friend what a delicious treat 😀
Cheers
CCU
Marissa | Pinch and Swirl says
Oh goody, I DO want to join your chocolate party, I have a recipe that I've been looking for an excuse to make.
These bars look FANTASTIC! I love the texture of your caramel - bookmarked!
Liz Berg says
Mmmmm...these look amazing, Paula!!! I adore all things caramel and your bars are spectacular.
Carol | a cup of mascarpone says
WOW, Paula!!! These bars look awesome! What a creative, delicious treat for the #chocolateparty!!!
Angie's Recipes says
They look luscious and divine! Seriously, caramel, chocolate...who could ever resist them!!!I am saving this for a special occasion.