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–+ servings

Millionaire Shortbread Bars

Millionaire shortbread bars offer a polished, crowd-pleasing dessert with distinct layers and a satisfying finish. They are ideal for celebrations, sharing, or an everyday sweet treat.
Millionaire Shortbread Bars
Prep Time 25 minutes
Cook Time 42 minutes
Total Time 1 hour 7 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 449 kcal
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Equipment

  • 9x9 inch baking pan
  • microwave-safe bowl

Ingredients  

For the Shortbread Base

  • 1 cup Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 2 cups All-Purpose Flour
  • 1/4 tsp Salt

For the Caramel Layer

  • 1/2 cup Unsalted Butter
  • 1/2 cup Light Brown Sugar, packed
  • 14 oz Sweetened Condensed Milk (one can)
  • 1/4 tsp Flaky Sea Salt

For the Chocolate Layer

  • 10 oz Semi-Sweet Chocolate Chips
  • 1 tbsp Coconut Oil
  • Flaky Sea Salt, for sprinkling

Instructions 

  1. Preheat your oven to 350F (175C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Beat the softened butter and granulated sugar together until smooth. Add the flour and salt, mixing until a crumbly dough forms. Press the dough firmly and evenly into the bottom of the prepared pan. Prick the surface all over with a fork.
    Bake for 20 to 22 minutes, until the edges are lightly golden. Let it cool while you prepare the caramel.
  3. In a medium saucepan over medium heat, melt the butter with the brown sugar, stirring until dissolved. Pour in the sweetened condensed milk and stir constantly.
    Bring the mixture to a gentle boil, then reduce heat to medium-low and continue stirring for 6 to 8 minutes, until the caramel thickens and turns a rich golden amber color. Stir in the flaky sea salt.
  4. Pour the hot caramel over the cooled shortbread base and spread it into an even layer. Let it cool to room temperature, about 30 minutes.
  5. Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth. Pour the chocolate over the caramel layer and spread evenly.
  6. Sprinkle a pinch of flaky sea salt over the chocolate while it is still wet. Refrigerate for at least 2 hours until everything is completely set and firm.
  7. Lift the bars out using the parchment overhang. Use a sharp utensil dipped in hot water to make clean cuts into squares. Store in the fridge.

Nutrition

Serving: 1servingCalories: 449kcalCarbohydrates: 50gProtein: 4gFat: 25g
Keyword caramel dessert, chocolate dessert, millionaire shortbread, shortbread bars

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