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These classic, rich millionaire bars feature a buttery shortbread crust, a thick layer of smooth caramel, and a rich chocolate ganache. An easy dessert bar recipe that everyone loves!
If you have ever had a Twix candy bar, we are taking those flavors up a notch and making a homemade version that is even better! I love a chocolate caramel candy bar but I don’t love all of the fillers and stabilizers so this homemade version is such an upgrade.
Think of these millionaire bars as the ultimate homemade upgrade to a Twix bar but only more buttery, more generously layered with homemade caramel, and perfectly rich. Instead of a thin cookie base, you get tender, melt-in-your-mouth shortbread. In place of firm candy caramel, there’s a soft, creamy caramel layer made slowly on the stovetop. And rather than a thin chocolate coating, you get a thick layer of chocolate.
So why is homemade better? Twix bars are made for shelf stability, using palm oil, emulsifiers, and stabilizers to keep the biscuit crisp, the caramel firm, and the chocolate uniform. Homemade millionaire bars skip those fillers in favor of real butter, slow-cooked caramel, and pure chocolate…creating a softer texture, richer flavor, and a true bakery-style dessert experience.
Below you’ll find everything you need to make perfect millionaire bars from scratch, including step‑by‑step instructions, caramel tips, storage guidance, substitutions, and answers to the most common questions.
Ingredients:
SHORTBREAD CRUST:
- Butter – Creates a rich, tender shortbread base and adds flavor to every layer.
- Granulated Sugar – Sweetens the shortbread and helps create a crisp texture.
- All-Purpose Flour – Provides structure for the shortbread crust.
- Salt – Balances sweetness and intensifies flavor.
HOMEMADE CARAMEL:
- Sweetened Condensed Milk – Key ingredient for smooth, creamy caramel.
- Brown Sugar – Adds deep caramel flavor and sweetness.
- Heavy Cream – Helps create a soft, luscious caramel texture.
- Butter – Creates a rich, tender shortbread base and adds flavor to every layer.
- Corn Syrup – I use light karo syrup.
CHOCOLATE GANACHE:
- Chocolate Chips or Chocolate Bars – Forms the rich top layer.
- Heavy Cream
How to make the Best Millionaire Shortbread Bars:
SHORTBREAD CRUST:
Preheat the oven to 350°F. Create a foil or parchment paper sling for a 9 x 13-inch pan by folding two long sheets of aluminum foil—one running lengthwise and one crosswise—so excess foil hangs over the edges. Press the foil snugly into the corners and up the sides.
In a bowl, combine the flour, sugar, and salt. Stir in the melted butter until the mixture is evenly mixed.
Sprinkle the dough over the bottom of the prepared pan, then use your fingertips and palm to press it into a smooth, even layer. Prick the surface with a fork at 1‑inch intervals.
Bake until the crust is light golden and firm to the touch, about 25–30 minutes. Place the pan on a wire rack and, while still warm, gently press the surface with a sturdy spatula to compact it. This helps prevent crumbling and makes the bars easier to cut later. Let the crust cool until just warm, at least 20 minutes.
HOMEMADE CARAMEL FILLING:
Add sweetened condensed milk, brown sugar, corn syrup, heavy cream, butter, and salt in a large, heavy‑bottomed saucepan.
Cook over medium heat, stirring frequently, until the mixture thickens and the temperature reaches 236–239°F. (The temperature may move slightly during cooking.) I strongly suggest using a candy thermometer so you can watch it carefully. This usually takes 16–20 minutes.
Immediately pour the hot caramel over the crust and spread it into an even layer. Allow it to cool completely, about 1½ hours, so the caramel sets properly.
CHOCOLATE LAYER:
Microwave the chopped chocolate and heavy cream in a bowl at 50% power, stirring every 20 seconds, until melted but only slightly warm — about 1–2 minutes total.
Spread the chocolate evenly over the cooled caramel layer. Refrigerate just until the chocolate is set but not overly hard, about 10 minutes.
CUTTING THE BARS:
- Use the foil overhang to lift the slab from the pan and transfer it to a cutting board.
- With a serrated knife and gentle sawing motion, cut the bars into squares or rectangles. See more tips below on getting a clean slice.
Shortbread can be stored at room temperature between layers of parchment for up to 1 week.
Why using a candy thermometer is important:
Caramel is extremely sensitive to temperature. Even a few degrees too low leaves it runny, while too hot makes it hard or grainy. A candy thermometer guarantees the perfect soft‑chewy texture that defines classic millionaire bars. It removes guesswork and ensures consistent results every time.
Frequently Asked Questions (FAQ’s):
- Can I use store-bought caramel?
Yes, but homemade caramel gives better flavor and texture. - Can I freeze millionaire bars?
Yes, they freeze well for up to 3 months. - Why is my caramel too soft?
It likely didn’t reach the correct temperature. Cook to 225–230° for proper structure.
How to cut Millionaire Bars:
Chill bars 20–30 minutes before slicing.
Use a sharp knife warmed in hot water and wiped dry.
Score the chocolate layer first, then cut straight down.
Wipe the knife between cuts for neat bakery‑style squares.
Storage:
- Room temperature: Store in an airtight container up to 3 days.
- Refrigerator: Keeps well for 1 week — bring to room temperature before serving.
- Freezer: Freeze sliced bars up to 3 months. Thaw overnight in the fridge.
Layer parchment between slices to prevent sticking.
Dessert Bar Recipes:
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Millionaire Bars
Ingredients
Shortbread Crust:
- 1 cup Butter (melted)
- 2/3 cup Sugar
- 2 1/2 cups Flour
- 3/4 teaspoon Salt (reduce to 1/4 teaspoon if using salted butter)
Caramel Layer:
- (1) 14-ounce can Sweetened Condensed Milk
- 1 cup Brown Sugar (packed)
- 1/2 cup Heavy Cream
- 1/2 cup Corn Syrup
- 1/2 cup Butter (8 Tablespoons)
- 1/2 teaspoon Salt
Chocolate Layer:
- 12 ounces Semi-Sweet Chocolate
- 2 Tablespoons Heavy Cream
Instructions
Shortbread Crust:
- Preheat the oven to 350°F. Create a foil or parchment paper sling for a 9 x 13-inch pan by folding two long sheets of aluminum foil—one running lengthwise and one crosswise—so excess foil hangs over the edges. Press the foil snugly into the corners and up the sides.
- In a bowl, combine the flour, sugar, and salt. Stir in the melted butter until the mixture is evenly mixed. Sprinkle the dough over the bottom of the prepared pan, then use your fingertips and palm to press it into a smooth, even layer. Prick the surface with a fork at 1‑inch intervals.
- Bake until the crust is light golden and firm to the touch, about 25–30 minutes. Place the pan on a wire rack and, while still warm, gently press the surface with a sturdy spatula to compact it. This helps prevent crumbling and makes the bars easier to cut later. Let the crust cool until just warm, at least 20 minutes.
Homemade Caramel Layer:
- Add sweetened condensed milk, brown sugar, corn syrup, heavy cream, butter, and salt in a large, heavy‑bottomed saucepan.
- I strongly suggest using a candy thermometer so you can watch it carefully. Cook over medium heat, stirring frequently, until the mixture thickens and the temperature reaches 236–239°F. (The temperature may move slightly during cooking.) This usually takes 16–20 minutes.
- Immediately pour the hot caramel over the crust and spread it into an even layer. Allow it to cool completely, about 1½ hours, so the caramel sets properly.
Chocolate Layer:
- Microwave the chopped chocolate and heavy cream in a bowl at 50% power, stirring every 20 seconds, until melted but only slightly warm — about 1–2 minutes total.
- Spread the chocolate evenly over the cooled caramel layer. Refrigerate just until the chocolate is set but not overly hard, about 10 minutes.
- Use the foil overhang to lift the slab from the pan and transfer it to a cutting board. With a serrated knife and gentle sawing motion, cut the bars into squares or rectangles. See more tips below on getting a clean slice.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
