These layered bar cookies are filled with creamy caramel and topped with flaky sea salt. The recipe also includes a buttery shortbread layer and semisweet chocolate. We'll walk you through how to make millionaire shortbread including tips for mixing up homemade caramel. It's the perfect recipe for holiday baking or any time you need something sweet.
What Is Millionaire Shortbread?
Like other "million dollar" recipes, this dessert recipe earned its name because it tastes like a million bucks. These recipes usually have something added that makes them over-the-top decadent. Here, it's the combination of buttery shortbread, rich caramel, and a thick chocolate topping.
Tips for Making Millionaire Shortbread
Making million dollar bars involves three distinct layers. The process isn't complicated but there are a few things to keep in mind.
- When making the shortbread layer, ensure your butter is room temperature. This will help it cream with the brown sugar properly. It should become light and fluffy—this will take a minute or two.
- Don't worry if the shortbread mixture is crumbly when you press it into the pan, that's how it should look.
- Homemade caramel requires a lot of attention. Don't step away while the mixture is boiling, you'll need to stir it frequently to ensure it doesn't burn. It should be a golden color when it's done.
- Let the caramel layer cool completely before adding the chocolate. For the most balanced flavor, choose semisweet chocolate chips.
- Don't skip the flaky sea salt at the end. It's the perfect pairing for the caramel layer.
How to Store Millionaire Bars
Place the million dollar bars in a single layer in an airtight container and cover. Store in the refrigerator up to 1 week or freeze up to 3 months.
Ingredients
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1 cup salted butter, softened
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1 cup packed brown sugar, divided
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1/3 cup granulated sugar
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1 large egg yolk
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2 teaspoons vanilla, divided
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1/2 teaspoon salt
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2 cups all purpose flour
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1/2 cup salted butter, cut into pieces
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1 14-ounce can sweetened condensed milk
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1/2 cup heavy cream
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1 12-ounce package semisweet chocolate chips
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Flaky sea salt
Directions
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Preheat oven to 350°F. Line a 13x9x2-inch baking pan with parchment paper, extending paper over edges.
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In the large bowl of an electric mixer, beat 1 cup softened butter on medium speed until creamy, about 30 seconds. Add 1/3 cup of the brown sugar and the granulated sugar and beat until light and fluffy, about 1 to 2 minutes. Beat in egg yolk, 1 teaspoon of the vanilla, and salt until combined. Gradually mix in flour on low speed just until combined and mixture is crumbly. Press evenly into bottom of prepared baking pan.
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Bake until edges are golden and center is set, 18 to 22 minutes. Cool in pan on a wire rack.
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Meanwhile, in a medium saucepan combine the 1/2 cup butter pieces and remaining 2/3 cup brown sugar. Cook over medium-high heat until butter is melted, stirring constantly, about 2 to 3 minutes. Add in sweetened condensed milk. Bring to a gentle boil, stirring constantly. Reduce heat to low and simmer until golden, stirring frequently, about 12 to 14 minutes. Remove from heat. Stir in remaining 1 teaspoon vanilla. Spread caramel mixture evenly over crust. Cover and chill until set, about 30 to 40 minutes.
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In a small saucepan heat heavy cream over medium heat until just simmering, about 3 to 4 minutes. Remove from heat. Add chocolate chips and let stand 5 minutes. Stir until smooth. Evenly spread chocolate layer over caramel layer. Sprinkle with flaky sea salt. Cover and chill until set, about 1 hour.
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Using edges of parchment paper, lift out shortbread. Cut into bars.
Nutrition Facts (per serving)
| 256 | Calories |
| 15g | Fat |
| 30g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 256.4 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 9.2g | 46% |
| Cholesterol 44.3mg | 15% |
| Sodium 129.1mg | 6% |
| Total Carbohydrate 29.7g | 11% |
| Dietary Fiber 0.8g | 3% |
| Total Sugars 22.7g | |
| Protein 3.1g | 6% |
| Vitamin D 0.2mcg | 1% |
| Vitamin C 0.5mg | 1% |
| Calcium 63.4mg | 5% |
| Iron 0.8mg | 5% |
| Potassium 126mg | 3% |
| Fatty acids, total trans 0.4g | |
| Vitamin D 5.8IU | |
| Alanine 0.1g | |
| Arginine 0.1g | |
| Ash 0.9g | |
| Aspartic acid 0.2g | |
| Caffeine 6.6mg | |
| Carotene, alpha 0.2mcg | |
| Choline, total 29.7mg | |
| Copper, Cu 0.1mg | |
| Cystine 0g | |
| Energy 1072.5kJ | |
| Fluoride, F 0.4mcg | |
| Folate, total 19.6mcg | |
| Glutamic acid 0.7g | |
| Glycine 0.1g | |
| Histidine 0.1g | |
| Isoleucine 0.2g | |
| Leucine 0.3g | |
| Lysine 0.2g | |
| Methionine 0.1g | |
| Magnesium, Mg 19.5mg | |
| Manganese, Mn 0.1mg | |
| Niacin 0.6mg | |
| Phosphorus, P 74.9mg | |
| Pantothenic acid 0.2mg | |
| Phenylalanine 0.1g | |
| Phytosterols 0mg | |
| Proline 0.3g | |
| Retinol 103.1mcg | |
| Selenium, Se 6.6mcg | |
| Serine 0.2g | |
| Theobromine 51.7mg | |
| Threonine 0.1g | |
| Vitamin E (alpha-tocopherol) 0.4mg | |
| Tryptophan 0g | |
| Tyrosine 0.1g | |
| Valine 0.2g | |
| Vitamin A, IU 381.3IU | |
| Vitamin A, RAE 105mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 1.6mcg | |
| Water 11.1g | |
| Zinc, Zn 0.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
