Description
These Millionaire Shortbread Bars boast a buttery shortbread base topped with a rich, gooey caramel filling and a smooth layer of semi-sweet chocolate. Perfect as an indulgent treat, they combine crunchy, creamy, and sweet textures in every bite.
Ingredients
Scale
Shortbread Base
- 1 1/3 cups unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 1/2 cups all-purpose flour
- Pinch fine sea salt
Caramel Filling
- 1 cup unsalted butter (cut into tablespoons)
- 1 cup light brown sugar (packed)
- 1 cup sweetened condensed milk
- 1/4 cup light corn syrup
Chocolate Topping
- 12 ounces semi-sweet baking bars (finely chopped)
- 2 tablespoons unsalted butter
Optional Garnish
- Flaky sea salt
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper and spray lightly with cooking spray. Set aside.
- Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed for about 3 minutes until the mixture becomes light and fluffy.
- Add dry ingredients: Gradually add the all-purpose flour and a pinch of fine sea salt to the creamed butter and sugar. Mix until fully combined and no dry flour patches remain.
- Form and bake crust: Press the dough evenly into the prepared baking dish. Bake for 23 to 28 minutes until the edges turn lightly golden brown and the center is dry. Confirm doneness by inserting a toothpick into the center; it should come out clean.
- Cool crust: Remove the crust from the oven and allow it to cool completely before adding the next layers.
- Prepare caramel filling: In a medium saucepan, combine 1 cup of chopped unsalted butter, light brown sugar, sweetened condensed milk, and light corn syrup. Place over medium-low heat and stir constantly to prevent burning.
- Simmer filling: Once the mixture reaches a simmer, reduce the heat to low. Continue to gently simmer for 5 minutes while stirring constantly. Avoid boiling to prevent scorching or splattering; if simmering intensifies, remove from heat briefly while stirring before returning to heat.
- Cool slightly and pour filling: Remove from heat after 5 minutes and stir for an additional 4 minutes to cool slightly. Pour the caramel filling evenly over the cooled crust. Freeze for 2 hours to set.
- Melt chocolate topping: Combine finely chopped semi-sweet baking chocolate and 2 tablespoons unsalted butter in a microwave-safe bowl. Heat in 15-second intervals, stirring between each until the mixture is smooth and fully melted.
- Spread chocolate and set: Pour and spread the melted chocolate evenly over the caramel layer. Refrigerate for 2 hours or until the chocolate is firm.
- Serve: Use the parchment paper to lift the bars out of the baking dish. Cut into 15 squares and, if desired, sprinkle with flaky sea salt. Serve immediately or store chilled.
Notes
- Ensure the butter is softened but not melted when making the shortbread base for the best texture.
- Constant stirring during caramel preparation is key to prevent burning and ensure a smooth filling.
- Do not allow the caramel to boil rapidly to avoid hot splatters that can cause burns.
- Chilling the bars adequately between layers helps achieve neat, defined layers and easier cutting.
- For a different flavor twist, add a pinch of vanilla extract to the caramel filling during cooking.
