Millionaire Bars

I had heard about Millionaire Bars once before. I was watching a show on Food Network, and one of the chefs made the treat because she went on a trip to Scotland or Ireland, and those were the most popular thing that they had at one bakery there.

I don’t know exactly who or when it was, but she made a weird statement saying that she reserved one suitcase for them for the flight back. Interesting. But either way, these have stayed in my head ever since then. I’ve always wanted to make them! It gives me a chance to make three of my favorite things: Shortbread, Caramel, and Chocolate Ganache.

First, just make the shortbread by combining a 1/2 cup of powdered sugar, 1/2 cup of all-purpose flour, 1/2 tsp. of sea salt, and 1 stick of unsalted butter (cold). Cutting it up with the pastry cutter until it looks crumbly.

Then cut in about 2-3 tablespoons of milk, or until the dough forms a crumbly ball. Then you just pat it out onto a 9″x9″ square baking pan lined with some parchment paper, then dock the dough with a fork! Then bake it for about 20 minutes, or until its golden on the edges and slightly firm in the center.

Let it cool completely while you work on your caramel!

Don’t post pictures of making the caramel. Its against my religion.

Just kidding, I forgot to.

But make it…and pour it on top.

I sprinkled some sea salt on top to give it that extra bite of saltiness to offset the sweetness of the caramel. Makes for a neat picture!

I waited for about an hour before I made the ganache. I stuck the caramel and shortbread in the freezer so it would firm up a bit. Soften the chocolate a bit in the microwave, just to help it along. No stirring required while you work on your cream.

Its an ocean of cream! Let’s get a boat! I’M ON A BOAT.

No I’m not.

Let it sit for about two minutes, then whisk or stir with a fork until the ganache becomes smooth and combined. Add vanilla and espresso powder to the concoction…

Then pour it on top of the caramel. After this, just let it set for a few hours in the fridge and cut up the bars at the end of it all!

And there you have it! Now you can feel affluent with these millionaire bars! Give em a go!

Millionaire Bars
1/2 C. Powdered Sugar
1/2 C. All-Purpose Flour
1 Stick Unsalted Butter, cold, cut into cubes
2-3 scant T. Milk
1/2 tsp. Sea Salt
1/2 tsp. Almond Extract
1/2 tsp. Vanilla Extract

From Land O’ Lakes: Aunt Emily’s Soft Caramels CLICK HERE
1 C. Granualted Sugar
1/2 C. Firmly Packed Brown Sugar
1/2 C. Unsalted Butter
1/2 C. Milk
1/2 C. Heavy Cream
1/2 C. Light Corn Syrup
1/2 tsp. Vanilla Extract

1 C. 70% Cacao Chocolate Chips
1/2 C. Heavy Cream
1/2 C. Milk
1/2 tsp. Vanilla Extact
1/4 tsp. Espresso Powder

MAKE SHORTBREAD – Preheat oven to 350 degrees. Prepare a 9″x9″ baking pan with nonstick spray and parchment paper.
1. Using a pastry cutter, cut cubes of butter with powdered sugar, salt, and flour. Combine until the mixture resembles coarse crumbs. Cut in scant tablespoons of milk and extracts, or until the mixture can be formed into a loose ball.
2. Press mixture into prepared pan, making the layer even as possible. Use a fork to pierce small holes over the entire surface of the dough.
3. Bake until edges are golden and the center is lightly firm, about 20 minutes. Allow to cool completely.

1. Combine all ingredients except vanilla in heavy 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil (15 to 20 minutes). (Once the mixture comes to a boil, whisk consistently, as the fat tries to separate, and it has a higher chance of burning! I’m speaking from experience)

Continue cooking, until candy thermometer reaches 244°F. or small amount of mixture dropped into ice water forms a firm ball (about 25 to 30 minutes).

Remove from heat; stir in vanilla.

->Pour caramel over cooled shortbread and top with sea salt. Allow to cool in freezer for about an hour before continuing.

1. In a large bowl, pour in chocolate chips and soften in the microwave for about a minute. Don’t stir.
2. Combine cream and milk in a measuring cup, heat until lightly scalding in the microwave. Don’t let the cream burn! About 2 minutes.
3. Pour cream over chocolate and allow to sit for a few minutes before stirring. Whisk or stir with a fork until smooth. Pour in vanilla and espresso powder, whisk until smooth.
4. Pour over caramel. Allow to set in refrigerator for at least 4 hours before cutting.


Happy Baking!


4 responses to “Millionaire Bars

  1. I made these once a long, long time ago, but forgot about them. It’s about time for another batch.

  2. Clara, I am a baker and food blogger and am starting to sell specialty foods in a local store. They asked for Millionaires and I came across your recipe and decided to try it. They are TO DIE FOR! Thank you for sharing this recipe!

  3. Aww I’m so flattered! Thank you very much!

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