Description
These Millionaire Shortbread Bars feature a rich, buttery shortbread crust topped with a luscious, creamy caramel layer and a smooth semisweet chocolate topping, finished with a sprinkle of flaky sea salt for an indulgent treat perfect for any occasion.
Ingredients
Scale
For the Crust:
- 12 tablespoons unsalted butter, room temperature
- ⅓ cup granulated sugar
- 1 ½ cups all-purpose flour
- ¼ teaspoon fine sea salt
For the Caramel:
- 1 can (14 ounces) sweetened condensed milk
- 8 tablespoons unsalted butter, cut into tablespoon-sized pieces
- ¼ cup light corn syrup or golden syrup
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- ½ teaspoon fine sea salt
For the Chocolate Topping:
- 8 ounces semisweet chocolate, coarsely chopped or chocolate chips
- 1 teaspoon coconut oil or vegetable shortening
- Flaky sea salt (optional, for topping)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Gradually add the all-purpose flour and fine sea salt, mixing until a soft dough forms. Press the dough evenly into the bottom of a lined or greased baking pan, creating a smooth base layer.
- Bake the Crust: Bake the shortbread crust in the preheated oven for about 18-20 minutes or until it is lightly golden around the edges. Remove from the oven and set aside to cool slightly while preparing the caramel layer.
- Make the Caramel Layer: In a medium saucepan over medium heat, combine the sweetened condensed milk, unsalted butter pieces, light corn syrup (or golden syrup), packed light brown sugar, vanilla extract, and fine sea salt. Stir continuously until the mixture thickens and becomes a smooth, golden caramel, about 8-10 minutes. Be careful not to burn it.
- Assemble the Caramel Layer: Pour the hot caramel over the baked shortbread crust, spreading it evenly with a spatula to cover the entire surface. Allow the caramel to set at room temperature or chill in the refrigerator for faster setting.
- Melt the Chocolate: In a heatproof bowl set over a pot of simmering water (double boiler) or in short bursts in the microwave, melt the semisweet chocolate together with the coconut oil or vegetable shortening until smooth. Stir well to combine and achieve a glossy finish.
- Apply the Chocolate Topping: Pour the melted chocolate over the set caramel layer and spread evenly using a spatula. For an extra touch, sprinkle flaky sea salt lightly over the chocolate.
- Chill and Serve: Place the assembled bars in the refrigerator for at least 2 hours or until the chocolate topping is firm. Once set, cut into bars and serve. Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Use room temperature butter for easier mixing when preparing the crust.
- Ensure the caramel is hot and fluid when pouring over the crust for an even layer.
- For a richer chocolate flavor, use good quality semisweet chocolate or chocolate chips.
- Flaky sea salt on top enhances the sweet and salty contrast but can be omitted if preferred.
- Bars can be stored refrigerated for up to one week; allow them to come to room temperature before serving for best texture.
