Millionaire Shortbread Bars

Millionaire Shortbread Bars: a recipe so decadent that eating just one feels like a win, and eating three? Well, let's call that self-care.

This classic treat has a crumbly shortbread base, a rich caramel center with a slight chew, and a silky chocolate top...basically the dessert version of a power suit.

Here's how to nail this recipe for an 8x8 pan of thick, glorious bars while keeping your kitchen (and sanity) intact. Because let's face it, caramel can be tricky, chocolate can be moody, and shortbread will crumble under pressure....much like me during the holidays! ;)

Patience is Key

Shortbread is the foundation here, and foundations require care. Your butter needs to be softened, not melted.

PRO-TIP: When pressing the shortbread into the pan, try using the bottom of a measuring cup for a nice, even layer. Bake until it's lightly golden. If you over-bake, it'll turn into a biscuit situation that no amount of caramel can save.

Caramel: The diva of this recipe

Caramel is a bit of a drama queen. It needs constant attention and just the right heat. Walk away for one second, and it'll scorch in the blink of an eye. And in case no one has ever told you, scorched caramel is unsavable. DON'T WORRY THOUGH! I've got you with these tips and tricks to set you up for success.

PRO-TIP: Stir constantly. A wooden spoon or heatproof spatula will be your BFF here. Cook until it's thickened and turns a deep golden brown.

BONUS TIP: Don't skip the salt! A little salt in the caramel balances the sweetness and brings out the delicious flavors.

Troubleshooting Caramel

• If it's grainy, your sugar crystals weren't dissolved.

• If it's too thin, you didn't cook it long enough.

• Don't be tempted to turn up the heat to speed up the process. It is worth the wait, I promise! Caramel burns quickly, so keep a close eye on your pan.

The Chocolate Topper

Melting chocolate should be easy, but sometimes, it has a mind of its own.

• Pro-tip: Microwave it in 20-second intervals, stirring each time, or melt it gently over a double boiler. Add a little coconut oil or butter for that glossy, bakery-style finish.

When spreading the chocolate over the caramel, work quickly. The caramel will begin to soften and it will turn into a swirl rather than a layer if you are not careful.

The Art of Slicing (aka not destroying your bars!)

Cutting these bars can feel intimidating. Use a warm knife (run it under hot water then dry the knife so it isn't wet) for clean, neat slices. It is best to use a downward pushing motion with your hot knife. Try not to drag the knife or "see-saw" cut it. This keeps the slices clean and smooth.

Helpful Tip: We are chilling the bars between each step, but cutting through the bars should not be difficult. If you try to slice your bars and the knife doesn't seem to cut through each layer easily, you have either:

• Overcooked/Frozen your chocolate layer.

• Hardened/Overcooked your caramel layer.

• Overcooked your shortbread layer.

Important Notes - Setting Each Layer

Using the freezer to set and chill each layer quickly will be tempting. Usually, I'd say this is fine as long as you do not freeze your recipe completely. However, for this recipe, you really want your layers to be chewy and soft, not brittle and difficult to cut or chew.

I promise it is worthwhile to have patience and chill in the fridge rather than attempting to speed up the process using the freezer method.

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Millionaire Shortbread Bars Recipe

Yield: 9 large bars or 16 smaller bars

Serving size: 1 bar

Ingredients:

For the shortbread base

• 1 cup (125g) unsalted butter, softened

• 1/2 cup (100g) granulated sugar

• 2 cups (250g) all purpose flour

• 1/4 tsp (1.25g) salt

• 1 tsp (5ml) vanilla extract

For the caramel layer

• 3/4 cup (170g) unsalted butter

• 1 cup, packed (200g) light brown sugar

• 1 can (300g) sweetened condensed milk

• 1/4 cup (60ml) light corn syrup (optional, for smoother caramel)

• 1/2 tsp (2.5g) salt

• 1 tsp (5ml) vanilla extract

For the chocolate layer

• 7 oz (200g) semisweet or dark chocolate, chopped or chips

• 1 tbsp (15ml) unsalted butter, optional for a glossy finish

• 1-3 tsp heavy cream (as needed for consistency)

Instructions:

1. Preheat oven to 350F. Line an 8x8 baking pan with parchment paper, leaving some overhand for easy removal.

2. In a bowl, cream together the butter, sugar, and vanilla until smooth and fluffy.

3. Add the flour and salt, mixing until the dough is crumbly but holds together when pressed.

4. Press the dough firmly and evenly into the pan. Prick the surface with a fork to prevent bubbling. Bake for 20-25 minutes or until lightly golden. Remove and let cool completely.

5. Prepare the caramel: In a saucepan over medium heat, melt the butter and brown sugar, stirring until smooth. Stir in sweetened condensed milk and corn syrup (if using). Bring to a simmer, stirring constantly. Reduce heat to low and cook, stirring, for 8-10 minutes until thickened and golden. Stir in salt and vanilla extract.

6. Pour the caramel over the cooled shortbread, spreading evenly. Place into the refrigerator until the caramel layer is firm. (about 1 hour)

7. Prepare the chocolate layer: Melt the chocolate with the butter in a microwave or a double boiler until smooth. Once chocolate is melted, if still thick, add a couple of teaspoons of heavy cream and stir. The chocolate should be thick but easily pourable and spreadable. (If chocolate is too thick, it will be difficult to spread and will not cover the entirety of the caramel layer.)

8. Place into the fridge until chocolate is set. (1-2 hours) Cut into 9 even squares. If you prefer smaller portions, cut into 16 smaller bars. *Use a warm knife to cut the squares for clean cuts. See notes above for additional slicing tips.

How to store your bars:

• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

• Bars can also be frozen for up to 3 months, but I always recommend making and serving them fresh for best results.

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Nutrition information has not been provided for this recipe, as brands, ingredients used, and techniques will change the outcome. Please utilize the recipe builder in your app of choice to determine appropriate macros or WW points.