These Millionaire Shortbread Bars are pure indulgence with buttery shortbread, gooey caramel, and decadent chocolate. Perfect for cookie trays and make-ahead holiday baking! They taste like a million bucks!
Millionaire Shortbread
Millionaire Shortbread is the ultimate three-layer treat: a buttery shortbread base, a thick layer of rich, chewy caramel, and a glossy chocolate topping with a sprinkle of flaky salt. It's kind of like a decked-out homemade Twix bar, where every element is slightly more decadent.
It’s decadent, impressive, and surprisingly simple to make right at home. Perfect for holidays, potlucks, bake sales, or anytime you want a dessert that feels extra special. Whether you call them millionaire bars, caramel shortbread, or Twix bars but homemade, this classic dessert hits every craving. Buttery. Caramely. Chocolatey. Addicting.
If you’ve ever wished you could turn a Twix bar into a homemade dessert that’s 10 times better… this is it. Rich, buttery, chocolatey perfection in every single bite. It tastes like a million bucks!
Why You’ll Love This Millionaire Shortbread
- Three irresistible layers. Tender shortbread, chewy homemade caramel, smooth chocolate ganache. Every bite is perfect.
- No candy thermometer stress. The caramel cooks to a soft, sliceable consistency without tricky steps.
- Great make-ahead dessert. These bars chill beautifully and slice cleanly once set.
- Crowd-pleasing and special. They always look bakery-fancy, even though they’re easy to make.
Tips for Perfect Millionaire Shortbread
- Use parchment with overhang. Makes lifting and slicing so much easier.
- Don’t rush the caramel. Medium heat and constant stirring help prevent burning.
- Chill before slicing. A cold set equals clean, beautiful layers.
- Use a hot knife. Run it under warm water, dry it, and slice for perfect edges.
More Decadent Cookie & Bar Recipes You'll Love
- Caramel Brownies - Ultra-fudgy brownies swirled with rich, gooey caramel for the ultimate decadent treat. Every bite is chocolatey, chewy, and irresistibly indulgent.
- Oatmeal Scotchies - Soft, chewy oatmeal cookies packed with sweet butterscotch chips. Warm, cozy, and full of nostalgic flavor.
- Caramelitas - Buttery oatmeal crumble bars layered with melty chocolate and a thick ribbon of gooey caramel. Soft, chewy, and dangerously addicting.
- Brookies - Half rich, fudgy brownie and half chewy chocolate chip cookie, these brookies give you the best of both worlds in one irresistible bar.
- Butterscotch Blondies - Soft, chewy blondies loaded with sweet butterscotch flavor. Buttery, simple, and perfect for when you want an easy dessert that still wows.
Millionaire Shortbread Video
Millionaire Shortbread
These Millionaire Shortbread Bars are pure indulgence with buttery shortbread, gooey caramel, and decadent chocolate. Perfect for cookie trays and make-ahead holiday baking! They taste like a million bucks!
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Servings: 24 bars
Calories: 362kcal
Ingredients
Crust
- 2½ cups all-purpose flour
- 1 cup powdered sugar
- 1 cup unsalted butter room temperature
- 1 large egg yolk
- ¼ teaspoon salt
Caramel
- 1 can (14 ounces) sweetened condensed milk
- 1 cup brown sugar
- ½ cup unsalted butter cubed
- ½ cup light corn syrup
- ⅓ cup heavy cream
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Chocolate Topping
- ½ cup heavy cream
- 8 ounces semi sweet baking chocolate finely chopped
- Flaky sea salt for sprinkling on top
Instructions
Shortbread Crust
- Preheat the oven to 350°F. Line a 9"x13" baking pan with parchment paper.
- In a large mixing bowl, cream together the ingredients for the crust.
- Pour the mixture into the baking pan and press down firmly.
- Bake at 350°F. If using a light-colored of glass pan, bake for 25-30 minutes. If using a dark pan, cook for 20-25 minutes. Edges of the crust should be golden.
- Allow to cool while you prepare the caramel filling.
Caramel
- In a medium saucepan, stir together the sweetened condensed milk, brown sugar, butter, corn syrup, cream, and salt until well combined.
- Cook over medium heat, stirring frequently, until the mixture darkens, begins to pull away from the sides of the pot, and reaches 235°F, 12 to 14 minutes.
- Stir in the vanilla extract. Immediately pour the mixture over the shortbread crust, smoothing with a spatula.
- Allow to cool completely, about 1 hour.
Chocolate Topping
- Place finely chopped chocolate in a medium mixing bowl.
- Heat cream in a small saucepan until steaming but not boiling, stirring often.
- Gradually add the hot cream to the bowl of chocolate, and whisk until the mixture is smooth.
- Wait until cool enough to handle but not hardened. Pour the chocolate over the cooled caramel, smoothing it with an offset spatula.
- Sprinkle the surface with flaky salt, if desired. Allow the bars to chill until set in the refrigerator, 30 minutes to 1 hour.
- Using the parchment paper edges, remove the bars from the pan and slice as desired.
Notes
- Storage: Store in an airtight container on the counter for up to 3 days, or store covered in the refrigerator for up to a week.
- Freezer Directions: Wrap tightly and freeze for up to 2 months. Thaw in the fridge or at room temp before enjoying.
Nutrition
Serving: 1bar | Calories: 362kcal | Carbohydrates: 44g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 106mg | Potassium: 154mg | Fiber: 1g | Sugar: 32g | Vitamin A: 536IU | Vitamin C: 0.5mg | Calcium: 73mg | Iron: 1mg
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