Have you ever had millionaire bars? If you haven’t, you’re in for a treat, and they’re just as decadent as you might imagine, given the name.
Silky smooth chocolate tops a creamy, ooey-gooey caramel filling, all based in a buttery shortbreat crust. Creaminess meets crunchiness — and the sweetness is offset with just a touch of salt.
These millionaire shortbread bars are amazing to take to parties or cookouts and you can also wow the parents at school by bringing them to the bake sale. Who doesn’t love delicious shortbread filled with caramel… then a smooth chocolate layer on top?
The next time you have a sweet tooth or want to make a rich dessert to impress guests, look to this one. These sweet treats are not hard to make and no one will walk away unsatisfied, for sure.
Why You’ll Love Millionaire Bars
Table of Contents
- Customizable – You can make these your own by dressing them up with any goodies you want.
- Decadent – Once you make a batch of these bars you might not be willing to share. They are creamy, sweet bars of deliciousness that you may not be able to put down!
- Easy – While there are a few ingredients and steps to making these overall the process is easy and not a struggle to make right.
- Gifts- These are also great as gifts on a cookie tray or alongside other great gifts for bakers.
This bar recipe uses simple ingredients and pantry staples to create a lovely layered flavor and look.
- Butter – As with all baking, using unsalted butter. Allow it to soften on the counter prior to baking, or soften it in intervals in the microwave.
- Sugar – Use your typical granulated sugar that dissolves easily which makes it best for baking.
- All-purpose flour – All purpose flour helps this shortbread style crust to rise perfectly. You can also experiment with alternatives like almond flour or coconut flour.
- Sea salt – Salt helps round out and bring out the flavor of nearly any baking dish and using a fine variety will ensure it dissolves quickly when mixing.
- Unsalted Butter – Cut the softened unsalted butter into tablespoon size pieces for easier mixing.
- Light brown sugar – Make sure to pack it into the cup. You can use darker brown sugar but it may affect the color and it will impart more molasses flavor.
- Sweetened condensed milk – This creamy filling relies on this ingredient for its rich decadence — don’t skimp! You can also make your own!
- Light corn syrup – Any brand will do, but make sure to add this so your filling gets just the right sweetness and texture.
- Semi-sweet chocolate baking bars – Make sure to finely chop these so that they melt quickly and easily.
- Unsalted Butter – Using unsalted butter gives you full control on the saltiness factor, and softening it is ideal.
- Flakey sea salt – You can optionally use this for garnish — I highly recommend, though, a sprinkle of sea salt to bring out the flavors of the ingredients.
How To Make Millionaire Bars
- Cream butter and sugar. Cream together the sugar and butter on medium speed until the mixture is light and fluffy.
- Add flour and salt. While still mixing, add the flour and sea salt to the mix, stirring it in until all ingredients are completely combined and the entire mixture is moist.
- Add dough to pan. Press the dough into the square baking pan prepared with parchment paper and sprayed with cooking spray.
- Bake. The shortbread will be finished when it is lightly golden brown along the edges. The center of the crust should appear dry and pass the toothpick test.
- Make filling. For the filling, combine the butter, brown sugar, condensed milk, and corn syrup in a medium saucepan and stir it constantly over medium heat while it’s heating until it simmers. Then, turn the heat to low.
- Simmer. Allow the mixture to simmer while continuing to stir constantly, avoiding any burning on the bottom of the pan.
- Pour over crust. Next, pour the mixture over the cooled crust, making sure that it is even.
- Freeze. Place the filled crust in the freezer for 2 hours.
- Melt chocolate and butter. In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave the mixture in intervals. Stir it in between intervals until you reach a smooth consistency.
- Add chocolate to pan. Remove the filled crust from the freezer and spread the chocolate on top of the filling with a spatula, making sure it’s an even layer.
- Refrigerate. Place the pie in the refrigerator for 2 hours to set.
- Cut and enjoy. To remove the bars, use the parchment paper to help lift them out of the baking dish. With a sharp knife, cut them into squares and then sprinkle with flaky sea salt (if using).
Since these are classic millionaire bars any add-ins would make them into a non-classic version, but you can still customize them to make them your own. Maybe you can make them billionaire bars?
- Candies – Reese’s pieces, chopped peanut butter cups, chopped up rolos, toffee chips, homemade (or purchased) Twix bars, or mini M&M’s make for great toppings on these bars. Even try chocolate chips, peanut butter chips, or butterscotch chips — or if you can’t get enough caramel, top them with whole whole or chopped caramel squares.
- Sauces – Use a drizzle of melted chocolate (white chocolate, milk chocolate, or dark chocolate). Or, instead of a chocolate topping, try other sauces like caramel, peanut butter, or fruit sauces are all delicious.
- Syrup – You can use a bit of maple syrup to add some rich flavor, or any other flavored syrup that you like.
- Saltiness – Top with crushed pretzels or even try sprinkling with crushed potato chips.
- Nuts – Chopped or crushed nuts of any sort will add some salty and crunchy texture.
- Fruit – Chop up any local fruit that might be seasonally available and sprinkle over top for a pretty and tasty topping. Berries are perfect, but nearly any fruit pairs perfectly with sweets.
Storage and Freezing
Store brownies in an airtight container or wrap tightly in plastic wrap and store in the refrigerator for up to 7 days. You can also freeze them for up to 3 months.
Other Bar Recipes
Millionaire Bars Recipe
For the crust:
- 1 1/3 cups unsalted butter , softened
- 1/2 cup sugar
- 2 1/2 cups all-purpose flour
- 1/8 teaspoon fine sea salt
For the filling:
- 1 cup unsalted butter , cut into tablespoons
- 1 cup light brown sugar , packed
- 1 cup sweetened condensed milk
- 1/4 cup light corn syrup
For the Topping"
- 12 ounces semi-sweet baking bars , finely chopped
- 2 tablespoons unsalted butter
- flakey sea salt for garnish , optional
- Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper and spray with cooking spray, set aside.
- Place the butter and sugar into the bowl of a stand mixer with the paddle attachment or a large mixing bowl using an electric hand mixer, and cream together for 3 minutes until light and fluffy.
- Add the flour and sea salt, stir it in until combined with no dry patches.
- Press the dough into the prepared baking dish. Bake for 23-28 minutes until lightly golden brown along the edges, the center of the crust appears dry, and a toothpick inserted into the center comes out clean. Let cool completely.
- Combine the butter, brown sugar, condensed milk, and corn syrup into a medium-sized sauce pot. Place over medium-low heat, stirring constantly.
- Bring to a simmer and turn the heat to low. Gently simmer for 5 minutes, stirring constantly so nothing burns on the bottom. You really have to be careful and make sure it doesn’t boil because a bubble may pop and burn you. If it looks like it is starting to simmer more rapidly, take off the heat for a few seconds while continuing to stir, then place it back on the heat.
- After 5 minutes, take it off the heat and continue to stir for about 4 minutes to cool it down slightly. Pour over the crust evenly. Place in the freezer for 2 hours.
- Add the chopped chocolate and butter into a microwave-safe bowl. Microwave in 15-second intervals stirring in between until smooth. Spread the chocolate on top of the filling. Place in the fridge for 2 hours to set.
- Use the parchment paper to help lift the bars out of the baking dish. Cut into squares and sprinkle with flakey sea salt if using, serve immediately.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.