I’m sharing a decadent dessert I recently whipped up: Millionaire Bars with a buttery shortbread crust, homemade gooey caramel, and a silky chocolate ganache topping. Each bite is rich and layered with flavor.

Millionaire Bars with Shortbread

Why I’ll Love This Recipe

I adore this recipe because the crisp shortbread base balances beautifully with the chewy caramel and smooth chocolate. It feels like a homemade Twix—extra indulgent and totally worth the effort. I like how easy it is to make a big batch for sharing or treating myself over several days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shortbread crust:

unsalted butter, room temperature
granulated sugar
egg yolk
vanilla extract
salt
all-purpose flour

For the caramel layer:

sweetened condensed milk
unsalted butter, cubed
light brown sugar
light corn syrup
salt

For the chocolate ganache:

bittersweet chocolate chips
heavy cream
sea salt for sprinkling

Directions

Shortbread Crust

I preheat the oven to 350 °F and line a 9×13 pan with parchment paper.
I beat the butter and sugar until light and fluffy, then add the egg yolk and vanilla, mixing until combined.
I stir in the flour and salt just until incorporated, then press the dough firmly into the prepared pan.
I bake the crust until lightly golden and let it cool completely.

Caramel Layer

I combine sweetened condensed milk, butter, brown sugar, corn syrup, and salt in a saucepan over medium-low heat.
I cook the mixture, stirring constantly, until it thickens and turns a deep amber color.
I pour the hot caramel over the cooled crust and let it chill until fully set.

Chocolate Ganache

I warm the heavy cream and pour it over the chocolate chips. After letting it sit for a minute, I stir until smooth.
I spread the ganache evenly over the caramel layer and sprinkle sea salt on top.
I refrigerate the bars until firm before slicing them into squares.

Servings and Timing

Makes about 24 bars
Prep time: 10 minutes
Bake time: 40 minutes
Chill time: 5½ hours
Total time: about 6 hours 20 minutes

Variations

I sometimes use milk or white chocolate instead of bittersweet for a different flavor.
I like to mix chopped nuts into the shortbread or caramel for extra crunch.
For a dairy-free version, I swap in plant-based butter, coconut condensed milk, and non-dairy chocolate.
Adding a bit of espresso powder to the caramel layer gives it a mocha twist.
I’ve even tried adding tahini for a nutty, slightly savory variation.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to five days. For longer storage, I refrigerate them for up to a week. If I want to keep them even longer, I freeze the bars individually wrapped in plastic wrap and placed in a sealed container for up to three months. I let them thaw in the fridge or at room temperature before serving.

FAQs

How do I know when the caramel is done?

I look for the caramel to turn a deep amber color and start pulling away from the sides of the pan. It should also feel thick when stirred.

Why didn’t my caramel set properly?

That usually happens if I didn’t cook it long enough or at a high enough temperature. The caramel needs time to thicken fully before pouring over the crust.

How can I get clean slices without cracking the chocolate?

I chill the bars well and use a sharp knife warmed under hot water. I wipe the blade between cuts for neat edges.

Can I reduce the sweetness?

Yes, I sometimes use dark chocolate or slightly reduce the sugar in the caramel layer to balance out the sweetness.

Can I freeze these bars?

Absolutely. I wrap them tightly and freeze for up to three months. I just let them thaw in the fridge or at room temp before eating.

Conclusion

I love making these Millionaire Bars whenever I want to impress or just enjoy something extra indulgent. The mix of crisp, chewy, and smooth layers hits every craving. They store well, freeze beautifully, and leave me feeling like I’ve made something truly special.