Millionaire Shortbread Bars
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Scottish in origin, shortbread is that buttery, crumbly cookie that melts in your mouth. Now top that with a thick caramel and a thin hard topping of chocolate and you have these amazing Millionaire Shortbread Bars. I think these would be great snacking come Super Bowl party time. What do you think? 🙂
Oh man, talk about a decadent sweet treat, these Millionaire Bars have it all. A wonderfully, buttery cookie that just crumbles when you bit into it, but holds up to the the thick caramel layer and chocolate topping.
Instead of creaming the butter with the powdered sugar, yes powdered sugar, not granulated, I add melted butter to the shortbread dough. I use the powdered sugar because it almost melts when the butter is mixed in and the shortbread dough is crumbly, easy to press into the bottom of the pan and super smooth.
It all starts with a shortbread cookie crust baked to a light golden brown that’s layered with caramel and chocolate.
How to make Millionaire Shortbread Bars?
It all starts with a buttery, golden baked shortbread. Then caramel is made. Thick caramel, using sweetened condensed milk, brown sugar, golden syrup to keep this authentic (although corn syrup can easily substitute) a little cream, salt and butter is cooked to a golden brown and is then poured over the baked crust.
A quick mixture of melted chocolate is spread over the cooled, set caramel and get ready for one amazing dessert cookie treat!
These millionaire bars get popped into the refrigerator to firm up the chocolate topping and then sliced into rectangle bars.
Feel free to cut into squares if you like for smaller pieces.
I can’t even tell you how many times I tried other recipes for these where the caramel was oozing out (they must freeze the bars prior to taking the photographs) because they were NEVER like the photos in those recipes.
This recipes give you a thick formed caramel. Just be sure to not use high heat and take your time in making the caramel. No need to scorch it!
Some did the 3,2,1 shortbread technique, where you use 3 parts flour, 2 parts butter and 1 part sugar, but I found that to be too much dough and far too much butter.
These are just right and the melted butter route kept things easy.
The taste is amazing and here’s a little tip to keep these shortbread bars looking sharp… I wipe the knife on a wet paper towel after each slice!
Craving Easy Cookie Recipes?
- Beacon Hill Cookies
- Peanut Butter Bacon Cookies
- Bacon Fat Gingersnap Cookies
- Chocolate Cherry Shortbread Cookies
Your teeth break through that hard chocolate topping into a luscious, rich caramel then into a buttery shortbread cookie. 🙂
Serve these with a milk glass of milk, if you like. Enjoy!
Millionaire Shortbread Bars
- 2 1/2 cups all purpose flour
- 3/4 cup powdered sugar
- 1/2 tsp salt
- 1 cup unsalted butter melted
- 1 14-ounce can sweetened condensed milk
- 1 cup brown sugar packed
- 1/2 cup heavy cream
- 1/2 cup golden syrup (See Note 1)
- 8 tbsp unsalted butter
- 1/2 tsp salt
- 1 1/3 cup semi sweet chocolate
- 1 tbsp vegetable oil
- Pre-heat oven to 325°F. Line a 13x9" baking pan with parchment paper or aluminum foil, leaving some hanging over edges of pan to lift out after baking.
- In a bowl or mixer bowl combine flour, powdered sugar, and kosher salt. Add melted butter and stir with rubber spatula or mix until flour is mixed and dough is crumbly.
- Press evenly over bottom of prepared pan. Using fork, pierce dough at 1-inch intervals all over. Bake for 30 minutes, or until light golden brown and firm to touch.
- Remove from oven. While still warm, use a flat metal spatula and press surface of shortbread slightly to compress (optional). I find this helps when cutting later. Set aside.
- Stir all caramel ingredients together in large, heavy-bottomed saucepan. Cook over medium to low heat, stirring frequently with heat-proof rubber spatula to avoid any scorching on bottom for 20 minutes, or until mixture reaches 240°F (soft ball stage on candy thermometer).
- Carefully pour over shortbread while hot and spread to even thickness. Let cool completely for 1 1/2 hours, or until caramel is firm to the touch.
- In a small microwave safe bowl melt the chocolate and oil in microwave for 30 second intervals on high, stirring in between until melted. Stir to incorporate the oil until smooth.
- Pour over caramel and shake pan to cover to edges and look smooth or use a spatula or knife and spread back and forth across the surface (as pictured). Refrigerate shortbread until chocolate is set, about 10-15 minutes.
- Lift out of pan using parchment overhang onto a cutting board. Slice lengthwise down the middle and cut each half into 8 bars each for a total of 16 rectangle bars, or cut into squares.
- Golden Syrup is a British syrup made from cane sugar. The brand I know of called Lyle’s Golden Syrup is found near the honey and maple syrup in some supermarkets, but if you can't find it, you can order it online or substitute corn syrup.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These were a bit of work particularly because I didn’t have sweetened condensed milk and had to make, but the end result was more than worth it! The caramel took longer but likely because I had my heat on a little too low. I took it off as soon as I got to 170° and it was perfect. They were a big hit on Thanksgiving and a nice treat to have along side of the traditional pie.
These are one of my favorites, so glad you tried and enjoyed these Joanne.