Why Make This Recipe
Millionaire Bars are a delicious treat that combines a buttery shortbread base, a rich caramel layer, and a smooth chocolate ganache on top. They offer a heavenly blend of flavors and textures, making them perfect for any occasion. Whether you’re hosting a party, giving a gift, or simply indulging your sweet tooth, these bars are sure to impress everyone who tries them.
How to Make Millionaire Bars
Ingredients:
- 1 cup unsalted butter, room temperature (shortbread)
- 3/4 cup superfine granulated sugar (shortbread)
- 2 cups all-purpose flour
- 1 tsp pure vanilla extract (shortbread)
- 1/2 tsp salt (shortbread)
- 14 oz sweetened condensed milk
- 1 cup unsalted butter, room temperature (caramel)
- 1 cup light brown sugar, packed
- 1/2 cup heavy cream, room temperature
- 1 tsp pure vanilla extract (caramel)
- 1/2 tsp salt (caramel)
- 2 cups milk chocolate chips
- 1/2 cup heavy cream (ganache)
Directions:
- Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
- In a mixing bowl, cream the butter and superfine sugar together until the mixture is light and fluffy.
- Mix in the flour, vanilla, and salt until a soft dough forms.
- Press the dough evenly into the lined pan and bake for 20–25 minutes, or until it turns lightly golden.
- Allow the shortbread crust to cool completely.
- In a saucepan over medium heat, combine the sweetened condensed milk, butter, brown sugar, and heavy cream.
- Cook the mixture while stirring constantly until it thickens to a deep golden color.
- Remove the pants from the heat and stir in the vanilla and salt.
- Pour the caramel over the cooled shortbread crust and let it set until firm.
- In a separate bowl, heat the chocolate chips and heavy cream in short intervals until smooth.
- Spread the ganache evenly over the caramel layer.
- Refrigerate the bars for 1-2 hours until fully set.
- Lift the bars out using the parchment paper and slice them into squares.
How to Serve Millionaire Bars
Serve Millionaire Bars chilled or at room temperature. They are great for dessert after a meal or as snacks during gatherings. You can also pair them with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat.
How to Store Millionaire Bars
To keep your Millionaire Bars fresh, store them in an airtight container in the refrigerator. They will stay good for about a week. You can also freeze them for up to two months. Just make sure to wrap them well in plastic wrap before freezing.
Tips to Make Millionaire Bars
- Make sure your butter is at room temperature to create a fluffy shortbread.
- Stir the caramel constantly as it cooks to prevent burning.
- Allow the layers to cool completely before adding the next layer for the best texture and flavor.
- If the ganache is too thick, add a little more cream to achieve the desired consistency.
Variation
For a twist on this recipe, you can use dark chocolate chips for the ganache or add a sprinkle of sea salt on top for a sweet-salty flavor. You can also try using different nuts in the caramel layer for added crunch.
FAQs
1. Can I make Millionaire Bars ahead of time?
Yes, you can make them a day or two in advance. Just store them in the refrigerator until you’re ready to serve.
2. What can I use instead of unsalted butter?
You can use salted butter, but you may want to reduce the added salt in the recipe to balance the flavors.
3. Is it necessary to refrigerate the bars?
Yes, chilling them helps the layers set properly and makes them easier to slice into bars.
Millionaire Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
- In a mixing bowl, cream the butter and superfine sugar together until the mixture is light and fluffy.
- Mix in the flour, vanilla, and salt until a soft dough forms.
- Press the dough evenly into the lined pan and bake for 20–25 minutes, or until it turns lightly golden.
- Allow the shortbread crust to cool completely.
- In a saucepan over medium heat, combine the sweetened condensed milk, butter, brown sugar, and heavy cream.
- Cook the mixture while stirring constantly until it thickens to a deep golden color.
- Remove the pan from the heat and stir in the vanilla and salt.
- Pour the caramel over the cooled shortbread crust and let it set until firm.
- In a separate bowl, heat the chocolate chips and heavy cream in short intervals until smooth.
- Spread the ganache evenly over the caramel layer.
- Refrigerate the bars for 1-2 hours until fully set.
- Lift the bars out using the parchment paper and slice them into squares.