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–+ servings
Square of millionaire's bar with a gooey bite taken from it, set on a sheet of newsprint parchment paper, with more bars in the background.
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Created by: Stefanie

Millionaire Bars


Course Dessert
Cuisine American
Prep Time 16 minutes
Cook Time 1 hour
Total Time 2 hours 16 minutes
16
This millionaire cookie bar recipe has a creamy caramel filling, sweet and rich chocolate topping, that sits on a buttery shortbread cookie crust, which may remind you of a homemade Twix bar. They simple to make and one batch of bars feeds a crowd.
16

Ingredients

Shortbread Ingredients:

  • 1 cup unsalted butter softened
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • ½ teaspoon salt

Caramel Ingredients:

  • 1 cup unsalted butter softened
  • 1 cup packed light brown sugar
  • 14 oz. can sweetened condensed milk
  • ¼ cup light corn syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Ganache Ingredients:

  • 2 cups semi-sweet chocolate chips
  • ½ cup heavy whipping cream
  • Flakey sea salt

Instructions

  • Preheat the oven to 350°F. Line an 8x8 or 9x9 baking dish with parchment paper and set it aside.
  • In a large mixing bowl, beat the butter until light and fluffy.
  • Add the granulated and brown sugar and beat until creamed together well. Beat in vanilla extract.
  • Add cake flour and salt and mix just until combined.
  • Use a greased spatula or fingers to pat the shortbread mixture into the prepared baking dish.
  • Bake for 30-35 minutes until shortbread is golden brown around the edges and set in the center. Cool.
  • Meanwhile, prepare the caramel by placing all ingredients in a saucepan over medium heat.
  • Whisk constantly until mixture is fully melted and comes to a boil (do not increase the temperature.)
  • Fit the saucepan with a candy thermometer and continue whisking and cooking until the caramel reaches the soft ball stage - 225°F. This process can take 20-30 minutes.
  • Remove the caramel from the heat and pour over the baked shortbread, spreading it smooth to the edges.
  • Chill for at least 30 minutes to firm up the caramel so that it does not displace when the ganache is added.
  • To make the ganache, combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30 second intervals, stirring/whisking between intervals until the chocolate melts and the ganache comes together in a thick, smooth mixture.
  • Spread the ganache over the caramel. Sprinkle flakey sea salt over the top of the ganache and place in the refrigerator to chill or at least 30 minutes or until the ganache is set.
  • Lift the dessert from the pan and cut into bars with a sharp knife.

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Notes

Storage:
Keep leftover bars for 1 week in an airtight container. 
Notes
Stir the caramel constantly and keep the heat just below medium so it doesn't burn and stick to the pan. 
Salted butter can be substituted for unsalted. 
These make thick bars when using an 8x8 or 9x9 dish. To make thinner bars, use a 9x13 dish. 
Because millionaire bars are so rich, you can cut them into smaller squares if needed. 
A traditional shortbread crust is made from just butter, sugar, and flour. However, creaming the butter and sugars make a chewier base that the typical crispy shortbread. 

Nutrition

Calories: 597kcal | Carbohydrates: 63g | Protein: 6g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 193mg | Potassium: 274mg | Fiber: 2g | Sugar: 48g | Vitamin A: 896IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg

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