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These Millionaire Shortbread Bars are the ultimate indulgence a buttery shortbread base, a thick layer of rich, golden caramel, and a silky chocolate ganache topping sprinkled with sea salt. Every bite delivers the perfect balance of crisp, creamy, and smooth. They look elegant but are surprisingly easy to make!

Ingredients

Shortbread Crust

1 cup salted butter, softened to room temperature
⅔ cup granulated sugar
1 large egg yolk, room temperature
1 tsp pure vanilla extract
2¼ cups cake flour, spooned and leveled
¼ tsp kosher salt

Caramel Layer

1 cup salted butter
1 (14 oz) can sweetened condensed milk
1 cup packed light brown sugar
½ cup heavy cream
¼ cup golden or light corn syrup
1 tsp vanilla extract

Chocolate Layer

2 cups semi-sweet chocolate chips (or chopped chocolate)
½ cup heavy cream
Flaky sea salt, for finishing

Instructions

Prepare the Pan:
Preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Set aside.
Make the Shortbread Crust:
In a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together the softened butter and sugar for about 3 minutes, until light and fluffy.
Add the egg yolk and vanilla extract, mixing until combined.
Add flour and salt, and mix on low speed until a soft, crumbly dough forms—do not overmix. Press the dough evenly into the prepared pan. To make it easier, place a piece of wax paper on top and press with your palms or use lightly floured hands.
Bake for 20–22 minutes, or until the edges are lightly golden. Set aside to cool completely.
Prepare the Caramel Layer:
In a medium saucepan, combine butter, sweetened condensed milk, brown sugar, heavy cream, and corn syrup. Whisk until smooth and fully combined.
Bring to a gentle boil, then reduce heat to medium-low and simmer, stirring frequently, until the caramel reaches 225°F (107°C) on a candy thermometer. This will take about 25–30 minutes—stir often to avoid burning.
Remove from heat and stir in the vanilla extract. Pour the caramel evenly over the cooled shortbread crust.
Chill in the refrigerator for 1½–2 hours, or until the caramel layer is firm.
Make the Chocolate Ganache:
Heat the heavy cream in the microwave for 45–60 seconds, until hot but not boiling.
Pour the cream over the chocolate in a bowl, pressing lightly to submerge the chocolate. Let it sit for 1 minute, then whisk until smooth and glossy. Pour the ganache over the chilled caramel layer and spread evenly. Refrigerate again until set, about 1–2 hours, or overnight.
Finish and Serve:
Once fully set, sprinkle with flaky sea salt.
Lift the bars from the pan using the parchment overhang, slice into squares, and serve at room temperature.

Why You’ll Love This Recipe

Layers of buttery shortbread, creamy caramel, and rich chocolate in every bite.
Easy to make ahead — perfect for parties, holidays, or gifting.
Looks fancy, but requires no special baking skills.
The balance of sweet and salty makes it irresistibly delicious.

Tips

Use a candy thermometer: It’s essential to cook the caramel to the right temperature for the perfect texture.
Cut cleanly: Warm your knife with hot water, wipe it dry, and slice for neat, even squares.
Avoid rushing the caramel: Low and slow ensures a smooth, creamy result without burning.
Let layers set fully: Chill each layer until firm before adding the next for sharp, distinct layers.

Variations and Substitutions

Unsalted butter: Use unsalted butter and add ½ tsp extra salt throughout the recipe.
Different chocolate: Try dark, milk, or even white chocolate for the topping.
Flavored caramel: Add a splash of bourbon, espresso, or sea salt to the caramel for a twist.
Nutty version: Sprinkle chopped toasted pecans or hazelnuts over the caramel before adding chocolate.

FAQs

Can I make Millionaire Shortbread ahead of time?
Yes! These bars store beautifully. Make them a day ahead and refrigerate overnight for clean slices.

Do they need to be refrigerated?
You can keep them at room temperature for up to 3 days or refrigerate for longer freshness (up to 1 week).

Can I freeze them?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

Serving and Suggestions

Serve with a cup of coffee or hot chocolate for a cozy dessert.
Cut into mini squares for elegant bite-sized treats at parties.
Dust lightly with cocoa powder or drizzle with melted white chocolate for a fancy finish.
Great for holidays like Christmas, Easter, or Valentine’s Day — they also make wonderful homemade gifts!