Description
Homemade Millionaire Bars are decadent layered dessert bars featuring a buttery shortbread crust, rich homemade caramel, and a smooth chocolate topping. These bars combine textures and flavors for an indulgent treat that’s perfect for sharing.
Ingredients
Shortbread Crust
- 1 ¼ cups all-purpose flour
- ⅔ cup unsalted butter, room temperature
- ¼ cup granulated sugar
Caramel
- ½ cup unsalted butter
- ½ cup packed light brown sugar
- ½ cup sweetened condensed milk
- 2 tablespoons light corn syrup
Chocolate Topping
- 1 ¼ cups semi-sweet chocolate chips (can use milk chocolate chips)
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the shortbread crust.
- Prepare Shortbread Crust: In a medium bowl, combine the flour, softened butter, and granulated sugar until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of a 9-inch square baking pan to form the crust. Bake for about 20 minutes until the crust is lightly golden.
- Make Caramel: While the crust is baking, in a medium saucepan over medium heat, bring the butter, light brown sugar, sweetened condensed milk, and corn syrup to a boil. Let it boil gently for 5 minutes, stirring frequently to prevent burning. Remove from heat and vigorously stir with a wooden spoon for 3 minutes to thicken the caramel.
- Pour Caramel Over Crust: Once the crust is removed from the oven and slightly cooled (but still warm), pour the caramel evenly over the crust. Allow the caramel layer to set at room temperature for 2-3 hours until it firms up.
- Melt Chocolate: In a microwavable bowl, combine the chocolate chips and butter. Microwave initially for 1 minute, then continue microwaving in 10-second increments, stirring between each to ensure the chocolate melts smoothly and completely.
- Top with Chocolate Layer: Pour the melted chocolate over the set caramel layer, smoothing it into an even layer using a spatula. Place the pan in the refrigerator for about 30 minutes until the chocolate topping is completely firm and set.
- Slice Millionaire Bars: Before slicing, run a knife under hot water, dry it, and cut the bars in half. Repeat heating and drying the knife between cuts to make clean slices. Cut the bars into 20 pieces, each approximately ½-inch thick.
Notes
- Ensure the caramel is set properly before adding the chocolate to avoid mixing layers.
- Use a spatula to evenly spread caramel and chocolate layers for neat bars.
- Running the knife under hot water between cuts will make slicing cleaner and easier.
- Store bars in an airtight container in the refrigerator for up to a week.
- For an extra touch, sprinkle flaky sea salt on top of the chocolate before refrigerating.
