Millionaire bars showcase a buttery shortbread base with a thick caramel middle and glossy chocolate top. They are sure to become your new favorite dessert!
This dessert bar recipe is simple to make and so fun to share, the crumbly crust, ooey gooey caramel, and thin chocolate layer really do live up to the name. I mean, anything that has THAT MUCH caramel in it has to be awesome, right? Right!
For more cookie bar recipes, check out Sugar Cookie Bars, Magic Bars Recipe, and Oh Henry Bars.
Why we think you’ll love it:
- Impressive. The simple recipe looks impressive and tastes even better!
- Make ahead. Perfect for party prep, chill the pan the night before, and cut right before serving for stress-free hosting
- Pantry staples. No need for special tools, this recipe uses ingredients you most likely already have on hand.
Millionaire Bar Ingredients
Base
- All-purpose flour (1 cup)- The flour forms the shortbread structure, so the crust bakes tender but sturdy.
- Baking powder (1 teaspoon)- Baking powder gives the base a slight lift so it is not dense.
- Salt (¼ teaspoon)- Balances sweetness and sharpens flavors.
- Unsalted butter, room temperature (½ cup)- Butter creams with the sugar for a melt-in-your-mouth crumb.
- Sugar (¼ cup)- Sweetens and helps the base brown lightly
Caramel
- Unsalted butter, cut into pieces (½ cup)- The butter enriches the caramel and keeps it silky.
- Sugar (½ cup)- The sugar caramelizes for color and classic caramel flavor.
- Light corn syrup (2 tablespoons)- Corn syrup controls crystallization so the caramel stays smooth.
- Sweetened condensed milk (14 ounces)- Gives body and creamy texture to the caramel layer.
Topping
- Milk chocolate, finely chopped, or semisweet chocolate (3.5 ounces )- The choclate melts into a spreadable top. For best results, use high-quality chocolate.
- Light corn syrup (½ teaspoon)- Corn syrup adds shine and a soft bite to the glaze.
- Unsalted butter, cut into pieces (¼ cup )- The butter helps the chocolate melt smoothly and set softly.
How to Make Millionaire Bars
SHORTBREAD CRUST. Combine flour, baking powder, and salt in a small bowl and set aside. In a large bowl, beat butter and sugar with a mixer until light and fluffy. Add in your flour mixture until just incorporated.
- Spread into an 8 x 8″ baking pan lined with parchment paper. Bake at 325°F for 15-18 minutes, or until lightly golden brown.
CARAMEL FILLING. Combine butter, sugar, corn syrup, and condensed milk in a saucepan over medium-high heat. Stir occasionally, until smooth and the butter is melted. Bring to boil, then reduce heat to low, stirring constantly, until the mixture thickens a bit and turns amber color.
- Spread over the shortbread layer and let cool completely. Once cooled, let set in the fridge for a few hours or overnight.
CHOCOLATE GLAZE. For the chocolate glaze, heat butter and corn syrup in a small saucepan until melted. Remove from heat, add chocolate, and stir until melted.
- Immediately pour over the condensed milk layer. Cool completely and chill for a few hours before cutting into squares.
Kristyn’s Recipe Tips
- Line the 8 x 8-inch pan with parchment, leaving overhang to lift and slice neatly.
- Use quality chocolate, melt gently with butter and corn syrup for a smooth, glossy finish.
- To help prevent cracks when cutting, score the chocolate when just set, then chill fully.
- Want a marbled effect? Spread the chocolate as directed, then add 6-8 dollops of white chocolate. Use a spoon to swirl the white chocolate with the dark.
Millionaire Bars Recipe
Ingredients
Base
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¼ cup sugar
Caramel
- ½ cup unsalted butter, cut into pieces
- ½ cup sugar
- 2 tablespoons light corn syrup
- 14 ounces sweetened condensed milk
Topping
- 3.5 ounces milk chocolate, finely chopped, or semisweet chocolate
- ½ teaspoon light corn syrup
- ¼ cup unsalted butter, cut into pieces
Instructions
- Combine flour, baking powder and salt in a small bowl and set aside. In a large bowl, beat butter and sugar with a mixer until light and fluffy. Add in your flour mixture until just incorporated. Spread into an 8 x 8" baking pan lined with parchment paper. Bake at 325°F for 15-18 minutes or until lightly golden brown.
- For the filling, combine butter, sugar, corn syrup and condensed milk in a saucepan over medium-high heat. Stir occasionally, until smooth and the butter is melted. Bring to boil, then reduce heat to low, stirring constantly, until the mixture thickens a bit and turns amber color. Spread over the shortbread layer and let cool completely. Once cooled, let set in the fridge for a few hours or overnight.
- For the chocolate glaze, heat butter and corn syrup in a small saucepan until melted. Remove from heat, add chocolate and stir until melted. Immediately pour over the condensed milk layer. Cool completely and chill for a few hours before cutting into squares.
Notes
- Line the 8 x 8-inch pan with parchment, leaving overhang to lift and slice neatly.
- Use quality chocolate, melt gently with butter and corn syrup for a smooth, glossy finish.
- To help prevent cracks when cutting, score the chocolate when just set, then chill fully.
- Want a marbled effect? Spread the chocolate as directed, then add 6-8 dollops of white chocolate. Use a spoon to swirl the white chocolate with the dark.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Collecting Memories.
Recipe FAQ
Keep covered on the counter 3 to 5 days, fridge up to 2 weeks, or freeze up to 3 months, thaw before serving.
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This recipe was originally published February 2017.
It is a process making it but it came out EXACTLY like the picture. It is absolutely delish but a little too sweet for me. I cut the pieces into small bite size chunks and enjoyed them with friends and hubs (who thought they were amazing). I would like to know how to take the sweetness down a bit.
I cannot get the caramel to work at all, doing it exactly according to the recipe. I never going to use this site again.
This is literally the worst recipe I have ever tried to make…
Sorry to hear that. Thanks for the feedback and for giving the recipe a try!
The shortbread and the chocolate layer are great, however my caramel became almost rock hard and hurting my teeth to eat.. it does taste good but not the right consistency at all.. I’m bummed! I wonder why?
Just kidding. My fridge froze the caramel, it’s all good now! Yum
Oh good! I’m so glad to hear it turned out well and wasn’t an issue of overcooking. So happy to hear you enjoyed the bars!
Typically if caramel gets hard like that it has been cooked too long. So if you make the recipe again, keep a close eye on the color of the caramel. Once it starts turning a light amber color, it should be done.
Base and Caramel are delicious but you are better off just melting chcolate for the top and not using butter… makes the whole thing tastes only of butter
Thanks so much for the feedback and for trying it out!