Millionaire Bars
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!
Servings: 24
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
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. It removes guesswork and ensures consistent results every time.
Recipe adapted from America's Test Kitchen
