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
Ingredients
Shortbread
- 2 1/2 cups all-purpose flour
- 3/4 cup powdered sugar
- 1/2 tsp salt
- 1 cup unsalted butter melted
Caramel Filling
- 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
Chocolate Topping
- 1 1/3 cup semi sweet chocolate
- 1 tbsp vegetable oil
Instructions
Shortbread
- 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.
Caramel Filling
- 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.
Chocolate Topping
- 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.
Notes
-
Golden Syrup is a British syrup made from 75% cane sugar and 25% water. The brand I use is called Lyle’s Golden Syrup. It's 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.
Substitutes could be Maple Syrup, Honey and Light Corn Syrup - all will work as a 1:1 substitute for golden syrup. - Partially adapted from America's Test Kitchen.
Nutrition
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.
Can these be frozen after baking?
I don’t see why they couldn’t! I hope you enjoy them!
Made these last night – fantastic! Missed what I had on hand which was light corn syrup and 72% dark chocolate (which I would have likely used anyway given how sweet the caramel already is!). They came out perfect. Had to hide them from the family so they didn’t make themselves sick. 😂 Cheers!
Autocorrect fail! “Missed” should be “Used”. 🙄
So glad you enjoyed these Cass!
Hi there, being an Englishman living in the USA i love these sweet and sometimes sticky deserts and cakes and I always head to the bakery when I go back home, I’m going to try this recipe but one thing first are the ingredient amounts in English or American measurements and is it available in lb’s and oz’s ( pounds and ounces ) thank you.
Ps. do you have a simple recipe for an old English bacon and onion pudding, once again thanks,a grateful Englishman.
Hi there Andrew, these are US measurements. There was a plugin I used on the site that converted to Metric, but I was not too sure about it’s accuracy so took it off.
Also, I had to look that onion bacon pudding up because I had never heard of it and sounds like something I’d be interested in. Nothing here on the site, but I will research more and do some taste testing! Thanks!
Andrew – just purchase an inexpensive food scale that can be set to grams or ounces. We always weigh our ingredients anyway. They can be purchased for about $10 from Amazon.
This is the closest actual recipe I’ve found to mine which came from my neighbor from Canada. Made w. Powdered sugar and Lyles Golden Syrup. The only difference is the filling. (and I will try your filling) mine states evaporated milk instead of condensed milk in my recipe. It’s very much a toffee not really a caramel. I’ve had them in Scotland and think the usual is w condensed milk. They are super sweet. Thick caramel. Mine is evaporated milk, powdered sugar, Lyles, butter. Thanks for posting! Nothing better than these and a flat white coffee in a cafe in Inverness in the Highlands.
Thank you Rebecca. I just picked up a new jar of Lyles Golden Syrup myself!
I was back in Scotland and had some interesting chats about these babies. The powdered sugar is a must. The original recipes. The filling made with condensed milk makes them caramel centers. Evaporated and Lyles is authentic. They stir until the mixture pulls away from the sides of pan. These ladies would notbhsvevs thermometer. I love both ways. slainte!
Sounds delightful!
The only problem with making these bars is that I won’t be able to stay out of them! So I’ll need to make them to share this Super Bowl Sunday!
Sharing is caring… and saves me from eating them all, too. 🙂
I think these have to make an appearance at our Super Bowl Party Kevin! They look totally amazing. Wish I could grab one right off my screen!
Everybody needs a little sweet to the savory at Super Bowl time Mary Ann. Cheers and stay warm out there! 🙂
Kevin! What are you doing to us?!! Wish I could pluck a bar or two straight off the screen! Delicious!!
Every now and then a good dessert is worth it! Thanks Annie, stay warm out there. 🙂
Hey Kevin! I absolutely love shortbread!! When I was wearing the brace and sling I couldn’t do much in the kitchen, but I wanted shortbread. I bought a box of Walkers shortbread cookies which years ago I thought were really good. I was so disappointed because they don’t even compare to homemade!! I’m nearly healed now and these wonderful bars are in my near future!
Be careful, one is never enough Dorothy! 🙂
Hi Kevin. My Scottish hubby will be so pleased when I make these decadent bars. His Mum made them and stored them in a tin. I remember them well! Thank you!
So glad you found me and are going to try this one Cheryl. Decadent yes, but worth it! 😉
These would be so dangerous around me! I’d be tempted to polish off the entire batch 🙂
I usually have 4 set aside and share the balance. Extremely dangerous indeed Dawn! 🙂
Kevin, Planning to make these for Christmas. I’m wanting to use honey instead of golden syrup. Would the substitution be 1-1? Thank you! Anxious to try these. Gonna add pecans too!
Yes it would Patty. Substitutes could be Maple Syrup, Honey and Light Corn Syrup – all will work as a 1:1 substitute for golden syrup. Enjoy!