Millionaire Bars Recipe: How to Make Classic Caramel Shortbread

What Is Millionaire’s Shortbread?

Millionaire’s shortbread—also called millionaire bars—combines a shortbread crust, a caramel layer, and a chocolate top. The name suggests decadence: the rich caramel and ganache make these bars feel luxurious with each bite.

Recipe Ingredients

Below is an overview of the ingredients you’ll need. The full amounts and exact instructions are found in the recipe card at the end of this post.

For the Shortbread Crust

• Unsalted butter — Using unsalted butter lets you control the saltiness of the bars.
• Superfine or granulated sugar — Superfine sugar blends more smoothly; you can pulse granulated sugar in a food processor if needed.
• All-purpose flour — Measure by spooning into the cup and leveling for accuracy.
• Vanilla extract — Adds depth to the shortbread.
• Salt — Enhances overall flavor.

For the Caramel Filling

• Sweetened condensed milk — Use sweetened condensed milk for a reliably creamy caramel base.
• Unsalted butter — Melts into the caramel for richness.
• Brown sugar — Light or dark brown sugar both work; dark gives a deeper flavor.
• Heavy cream — Heavy cream yields the richest texture; half-and-half can be substituted in a pinch.
• Vanilla extract — For flavor.
• Salt — Balances the sweetness.

For the Chocolate Ganache

• Chocolate chips — Milk chocolate makes a sweet, creamy ganache; use semisweet or bittersweet if you prefer less sweetness.
• Heavy cream — Creates a smooth, spreadable ganache.
• Flaky sea salt — Optional, for finishing.

How To Make Millionaire Bars

Follow the steps and photos below for a clear idea of the process. The full recipe card later in the post lists exact quantities and times.

• Make the shortbread crust: Preheat the oven and line a 9×9-inch pan with parchment.
• Cream butter and sugar: Beat unsalted butter with sugar until light and fluffy.
• Add dry ingredients: Mix in flour, vanilla, and salt until the dough comes together.
• Bake: Press the dough into the pan and bake until the edges are lightly golden, then cool completely.
• Prepare the caramel: Combine sweetened condensed milk, butter, brown sugar, and heavy cream in a saucepan.
• Cook gently: Stir constantly over medium heat until the mixture thickens and deepens in color (about 10–15 minutes).
• Finish the caramel: Remove from heat, stir in vanilla and salt, then pour over the cooled crust and let it set.
• Make the ganache: Heat heavy cream and pour over chocolate chips, stirring until smooth. Pour the ganache over the set caramel.
• Finish and chill: Optionally sprinkle flaky sea salt, then refrigerate for 1–2 hours before slicing and serving.

Recipe Tips for Success

• Watch the caramel. Stir constantly and cook patiently to avoid burning. If you use a candy thermometer, a target range is roughly 340–350°F for a firmer caramel, though many cooks rely on color and thickness instead.
• Choose good chocolate. A higher-quality chocolate or chopped chocolate bar makes for a silkier ganache and better flavor.
• Adjust chocolate type. Swap semisweet or bittersweet chocolate for milk if you prefer less sweetness and more contrast.
• Let the ganache rest briefly. Allow the warm ganache to sit at room temperature for several minutes before chilling to avoid cracking when you cut the bars.
• Use unsalted butter. It gives you control over overall saltiness. If using salted butter, reduce added salt in the recipe.
• For clean slices. Use a sharp knife and wipe it between cuts. Running the knife under hot water and drying it before each cut helps create smooth edges.