Millionaire Shortbread Bars
Delicious millionaire shortbread bars with a buttery shortbread base, a rich caramel center, and a glossy chocolate top, perfect for impressing guests without fuss.
Ingredients
For the shortbread base
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.25 tsp salt
- 1 tsp vanilla extract
For the caramel layer
- 0.5 cup unsalted butter
- 0.5 cup brown sugar
- 14 oz sweetened condensed milk The backbone of the caramel
- 0.25 cup light corn syrup Keeps the caramel silky
- 1 tsp vanilla extract
- 1 pinch salt
For the chocolate layer
- 8 oz semisweet or milk chocolate, chopped Use semisweet for a contrast, milk for sweetness
- 1 tbsp butter or cream Optional, for smoothness
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
- In a bowl or stand mixer, cream 1 cup softened unsalted butter with 0.5 cup granulated sugar until light and fluffy, about 2-3 minutes. Scrape the bowl.
- Add 1 tsp vanilla extract and mix in 2 cups all-purpose flour and 0.25 tsp salt until just combined; the dough will be crumbly.
- Press the dough evenly into the prepared pan using the bottom of a measuring cup. Bake for 18-20 minutes until edges are golden brown. Let cool completely in the pan.
Cooking the Caramel
- In a medium saucepan, combine 0.5 cup unsalted butter, 0.5 cup brown sugar, 14 oz sweetened condensed milk, and 0.25 cup light corn syrup over medium heat.
- Stir constantly until the mixture thickens and turns to a golden-amber color, about 8-10 minutes.
- Remove from heat and stir in 1 tsp vanilla extract and a pinch of salt.
Assembly
- Pour the hot caramel over the cooled shortbread and spread evenly. Let chill in the refrigerator for 30 minutes.
- Melt 8 oz chopped chocolate with 1 tbsp butter or cream in a double boiler or microwave until smooth, then pour over the caramel and spread evenly.
- Refrigerate until the chocolate is firm, about 1-2 hours, then lift the slab out using the parchment overhang and slice.
Notes
For best results, chill between layers. Use a warm knife for clean slices. Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.