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Side view of millionaire shortbread on a wooden cutting board. You can see the three layers of shortbread, caramel, and chocolate ganache that is topped with a flaky sea sat.
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4.23 — Votes 9 votes

Millionaire Bars

Part cookie, part candy, entirely delicious, Millionaire’s Shortbread is essentially a combination of 3 of the best things ever: buttery shortbread cookies (but the easy, no fuss kind), gooey caramel sauce (also the easy kind), and the most luscious, 2-ingredient chocolate ganache.
Prep Time15 minutes
Cook Time50 minutes
Chill1 hour 30 minutes
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Servings: 16 Servings
Author: Cassy Joy Garcia

Ingredients

For the Crust

  • 1 cup all-purpose flour
  • 8 tablespoons butter chilled
  • ¼ cup powdered sugar

For the Caramel

  • 1 can (14 ounces) sweetened condensed milk
  • 8 tablespoons butter
  • cup granulated sugar

For the Chocolate Ganache

  • 1 cup semisweet chocolate chips
  • ¼ cup heavy cream
  • ½ teaspoons flaky sea salt

Instructions

For the Crust

  • Preheat the oven to 350°F.
  • Combine the flour and powdered sugar in a medium sized bowl, then cut the chilled butter into ¼-inch pieces and add it to flour mixture. Using a pastry cutter or your hands, combine the butter with the flour until the mixture becomes crumbly.
  • Press crust mixture into the bottom of an 8×8 pan lined with parchment paper.
  • Bake for 30 minutes or until the top is golden brown.

For the Caramel

  • Pour the ingredients into a small sauce pan, bring to a boil and then reduce to a simmer for 20 minutes, until it's thickened and caramel in color.
  • Pour the caramel over the crust, and let it cool for 30 minutes in the fridge before adding the chocolate layer.

For the Chocolate Ganache

  • Add the chocolate and cream into a double boiler over medium/high heat, and stir until melted.
  • Pour the chocolate ganache over the caramel.
  • refrigerate the Millionaire Shortbread for 1 hour to harden before slicing. Then, serve and enjoy!

Notes

  • Make it gluten-free - we used King Arthur’s Measure for Measure gluten-free flour in this recipe and it worked beautifully, so feel free to go that route if you’re gluten-free too!
  • Make it dairy-free - swap the butter in the crust and the caramel for ghee (coconut oil is a 1:1 swap, too), the sweetened condensed milk in the caramel for coconut sweetened condensed milk (it works beautifully), and the heavy cream in the chocolate ganache for full-fat canned coconut milk. I know that sounds like a lot of swaps, but you can get VERY close to the dairy-full version thanks to the great products we have available these days.

Nutrition

Calories: 155kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 91mg | Potassium: 96mg | Fiber: 1g | Sugar: 15g | Vitamin A: 85IU | Vitamin C: 0.02mg | Calcium: 28mg | Iron: 1mg