Millionaire Bars

Why You’ll Love Millionaire Bars Recipe

I like this recipe because it delivers big flavor and texture in every bite. I enjoy the contrast between the crisp shortbread, the smooth caramel, and the soft chocolate layer. I also appreciate that it slices cleanly after chilling, making it perfect for sharing at gatherings or keeping on hand for a sweet treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Shortbread Crust:
1 cup unsalted butter, at room temperature
¾ cup superfine granulated sugar, or caster sugar
2 cups all-purpose flour
1 teaspoon pure vanilla extract
½ teaspoon salt

For the Caramel Filling:
14 ounce can sweetened condensed milk
1 cup unsalted butter, at room temperature
1 cup light brown sugar, packed
½ cup heavy cream, at room temperature
1 teaspoon pure vanilla extract
½ teaspoon salt

For the Chocolate Ganache:
2 cups milk chocolate chips
½ cup heavy cream

Directions

I begin by preheating the oven to 350°F and lining a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.

To make the shortbread crust, I cream the butter and superfine sugar together in a large mixing bowl until light and fluffy. I gradually mix in the flour, vanilla extract, and salt on low speed until the dough comes together with a crumbly but smooth texture. I press the dough evenly into the prepared pan and bake it for 20 to 25 minutes, until the edges are lightly golden. I let the crust cool completely in the pan.

For the caramel filling, I combine the sweetened condensed milk, butter, brown sugar, and heavy cream in a saucepan over medium heat. I stir constantly while the mixture heats and thickens, cooking until it turns a deep golden color. Once thickened, I remove it from the heat and stir in the vanilla extract and salt. I pour the caramel over the cooled crust and spread it evenly, then let it set at room temperature until firm.

To prepare the chocolate ganache, I combine the milk chocolate chips and heavy cream in a microwave-safe bowl. I heat it in short intervals, stirring between each, until smooth and glossy. I pour the ganache over the set caramel layer and spread it evenly across the top.

I refrigerate the bars for at least 1 to 2 hours, until the chocolate is fully set. Once chilled, I lift them out using the parchment paper and slice them into bars.

Servings and Timing

I usually cut these into 18 bars. They take about 20 minutes to prep, 40 minutes to bake, and around 2 hours to chill, for a total time of approximately 3 hours.

Variations

I sometimes sprinkle flaky sea salt over the chocolate layer for a sweet-and-salty contrast. When I want a deeper flavor, I use dark chocolate instead of milk chocolate. I also enjoy cutting them into smaller squares for bite-sized treats.

Storage/Reheating

I store these bars in an airtight container in the refrigerator, where they keep well for several days. I like letting them sit at room temperature for a few minutes before serving so the layers soften slightly. I don’t reheat them, as they’re best enjoyed chilled or just slightly softened.

FAQs

Can I make these bars ahead of time?

I often make them a day in advance since they hold their shape well after chilling.

Why does the caramel need constant stirring?

I stir constantly to prevent the sugar from burning and to keep the caramel smooth.

Can I use store-bought caramel?

I prefer homemade caramel for the best texture, but store-bought can work in a pinch.

How do I get clean slices?

I use a sharp knife and wipe it clean between cuts for neat edges.

Can I freeze Millionaire Bars?

I can freeze them, but I wrap them tightly and thaw them slowly in the fridge.

Is milk chocolate required?

I like milk chocolate for sweetness, but dark chocolate works well too.

What if my caramel is too soft?

I let it cook a bit longer next time to ensure it thickens properly.

Can I double the recipe?

I double it easily and bake it in a larger pan for parties.

Do these need to stay refrigerated?

I keep them refrigerated to maintain clean layers and firm texture.

Are these very sweet?

I find them rich and sweet, so smaller portions are perfect.

Conclusion

I keep these Millionaire Bars in my dessert rotation because they’re rich, impressive, and deeply satisfying. I love how each layer brings its own texture and flavor, creating a dessert that feels special every time I make it.