Description
Millionaire Bars are a decadent layered dessert featuring a buttery shortbread crust, a rich homemade caramel middle, and a smooth semi-sweet chocolate topping. This recipe yields 24 squares of sweet, chewy, and perfectly textured bars, ideal for a crowd-pleasing treat. The caramel is carefully cooked to a precise temperature ensuring the perfect chewiness, and the chocolate layer is melted to a smooth consistency for a luscious finish.
Ingredients
Scale
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
- Prepare Shortbread Crust: Preheat your oven to 350°F. To make removal easier, create a sling in a 9 x 13-inch pan by layering two sheets of aluminum foil lengthwise and crosswise, pressing them firmly into the corners and sides so there’s an overhang.
- Mix Crust Ingredients: In a bowl, combine the flour, sugar, and salt. Stir in the melted butter until the mixture is thoroughly combined. Press this dough evenly across the bottom of the prepared pan using your fingertips and palm for a smooth, flat layer. Prick the surface evenly at 1-inch intervals with a fork to prevent bubbling during baking.
- Bake and Compress Crust: Bake the crust for 25–30 minutes until it’s light golden and firm to the touch. While still warm, place the pan on a wire rack and gently press the crust with a sturdy spatula to compact it, which prevents crumbling and ensures clean bar cuts. Let the crust cool for at least 20 minutes until just warm.
- Cook Caramel Layer: Combine sweetened condensed milk, brown sugar, corn syrup, heavy cream, butter, and salt in a large heavy-bottomed saucepan. Using a candy thermometer, cook the mixture over medium heat, stirring frequently, until it thickens and reaches 236–239°F (soft-ball stage); this generally takes 16–20 minutes. The temperature may fluctuate slightly during the process.
- Spread Caramel Over Crust: Immediately pour the hot caramel onto the warm crust, spreading evenly into a uniform layer. Allow the caramel to cool completely at room temperature for about 1½ hours to set properly.
- Melt Chocolate Layer: Microwave the semi-sweet chocolate and heavy cream in a bowl at 50% power, stirring every 20 seconds until the mixture is mostly melted but still slightly warm—about 1–2 minutes total.
- Top Bars with Chocolate: Spread the melted chocolate evenly over the cooled caramel layer. Refrigerate the assembled bars for about 10 minutes, just until the chocolate is set but not overly hard.
- Cut and Serve: Use the foil sling to lift the bars out of the pan and place them onto a cutting board. Using a serrated knife and a gentle sawing motion, cut the dessert into 24 squares or rectangles for serving.
Notes
- Creating a foil sling is essential for easy removal without breaking the bars.
- Use a candy thermometer to ensure the caramel reaches the proper temperature for the perfect chewiness.
- Pressing the crust after baking prevents crumbling and helps maintain bar shape.
- Microwaving chocolate at reduced power prevents scorching and ensures a smooth melt.
- Cut bars gently with a serrated knife to achieve clean edges.
- Allow the caramel to fully cool and set for best texture before adding the chocolate layer.
