These easy millionaire’s shortbread bars have a crispy, crumbly and buttery shortbread crust with a thick homemade salted caramel layer and a layer of rich dark chocolate on the top. I like to sprinkle some unsweetened desiccated coconut on these bars but you can also add sea salt on the top. These are dangerously delicious and the ultimate treat for your sweet cravings! They have everything you love! Shortbread, homemade salted caramel and chocolate. Together they make an amazing combination that no one can resist!
WHY YOU’LL LOVE THIS RECIPE!
Simple ingredients are required.You can make them by using simple ingredients, already available in your pantry. No preservative is used in this recipe.
Easy to make! This recipe is very easy to make if you follow the instructions step by step. Make shortbread that takes only 20-25 minutes to bake, let it cool and make salted caramel that takes only less than 15 minutes, Pour over the shortbread and pop in the fridge for 3-4 hrs or overnight. The next day pour over the chocolate layer and chill for 30 minutes or until set. A small amount of baking is involved but a lot of chilling time is required so you have to wait long before eating but I promise, the wait is worth it!
Better than store-bought!Once you'll make them, you'll never go for the store-bought ones.
Perfect for any occasion. Kids always love these bars so these are perfect for a kid's birthday party. At the same time, these are favourite of all age groups so perfect for any special occasion. I mean who can resist these delicious bars! 😋
INGREDIENTS FOR EASY MILLIONAIRE’S SHORTBREAD BARS
Just a handful of simple ingredients are required to make these delicious bars! Here’s what you’ll need,
All purpose flour: Make sure to measure it correctly. The best way to measure all purpose flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
Granulated sugar: For sweetness
Vanilla extract: It is added to add flavour. Always use good quality vanilla extract.
Salt: It is added to balance the sweetness of the caramel filling and shortbread crust.
Milk: Small amount of milk is added to help the shortbread come together.
Heavy cream or whipping cream: Heavy cream (at least 35%) is the best to achieve a rich and thick salted caramel sauce.
Unsalted butter: Softened to room temp. Unsalted butter is the best to add as you can control the amount of salt in the recipe. Butter gives flavour to the shortbread. It makes the shortbread crispy and crumbly and also makes salted caramel sauce rich and thick.
Dark chocolate: Always use good quality chocolate. I used here dark chocolate to balance the sweetness of the bars. But it’s totally up to you, you can use milk chocolate or semisweet chocolate.
Coconut oil: It is mixed with dark chocolate in a small quantity just to make the chocolate coating, smooth and shiny. It also helps the chocolate to set.
8” or 9” square baking pan
TIPS TO MAKE PERFECT BARS
All ingredients should be at room temperature to make shortbread.
Always line your baking tray, leaving the overhang for easy removal.
Follow all instructions carefully to make caramel. It takes less than 15 minutes to make but you have to keep an eye on it.
A lot of chilling time is required! It is required before adding chocolate to the caramel layer and before slicing these bars. The caramel layer takes at least 3-4 hours to set but it is better to keep it in the fridge overnight to set it properly.
Use a sharp and HOT knife! To make a perfect cut and to avoid cracks in the chocolate layer while cutting, always use a sharp and hot knife (you can heat the knife directly on the stove). First, you will cut the dark chocolate layer only with a hot knife then make a deep cut again. Don’t try to make a deep cut in the first attempt as it will crack the chocolate layer. Repeat the same before cutting each slice.
Millionaire's bar should be chilled before cutting into squares.
HOW TO STORE THESE BARS!
These bars are best served when chilled and I mean straight from the fridge because the homemade caramel sauce softens at room temperature. These bars would not last long but leftovers can be stored in the fridge for up to 4- 5 days if you keep them in an airtight container.
I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations! Happy baking and eating! 😊
Easy Millionaire's Shortbread
These easy millionaire’s shortbread bars have a crispy, crumbly and buttery shortbread crust with a thick salted caramel and a rich dark chocolate layer. These are dangerously delicious and the ultimate treat for your sweet cravings!
Lightly grease an 8” or 9” square baking pan with butter, line with parchment paper leaving it to overhang on all sides. Lightly grease the parchment paper with butter, set it aside. Preheat fan oven to 155C/311F (for conventional oven, 175C/347F).
Beat the softened butter and sugar together at medium speed for 2-3 minutes or until light and fluffy. Scrape down the sides of the bowl.
Add vanilla extract and beat again. Sift in the flour, cornflour, and salt then continue to beat on low until it forms a dough. The dough will be crumbly, but not dry. Just add 1-2 tsp of milk to help the dough to come together.
Transfer the dough into the prepared baking pan, press the dough evenly into the pan by using clean fingers. Poke the top of the dough with a fork.
Bake for 20-25 minutes or until the top is light golden brown and firm to touch. Remove from the oven, set aside to cool completely. You can keep it in the fridge to speed up the process (for 30 minutes).
FOR CARAMEL LAYER
Put the sugar into a deep heavy-bottom saucepan. Pour water over it, then let it sit at least for 1-2 minutes before cooking as it helps the sugar to dissolve.
Cook over low heat until sugar is dissolved (don’t stir)
Use a wet pastry brush to gently wipe any sugar crystals off the side of the pan to prevent crystallisation.
Once all sugar is dissolved, put a lid on your saucepan and cover the pot with a lid for 3-5 minutes or until the sugar starts to change its colour. This helps to dissolve the sugar crystals on the side of the pan (This step prevents your caramel from crystallisation).
When the sugar starts bubbling, Increase the heat to medium and continue to cook. A glass lid is excellent because you can see the development of your caramel, just take a peek after every minute and keep peeking shortly thereafter (don’t stir, instead gently swirl the pan occasionally.
When the sugar starts to change its colour (amber), you can take the lid off completely.
Let syrup boil at medium heat until it turns into a deep amber colour with a few wisps of smoke (don’t stir, gently swirl your pan occasionally) then Immediately remove the pan from heat.
Carefully add the warm double cream and whisk carefully as the mixture will bubble up and can splutter, add butter, vanilla extract and salt. Stir until smooth.
Put it back on low heat for 30 sec. Keep stirring until caramel is smooth (approx. time for the entire process is 10-15 minutes)
You can pass the caramel through a strainer to remove any lumps of sugar.
FOR CHOCOLATE LAYER
Break up the dark chocolate into cubes or very small pieces and place in a heat-safe bowl. Add coconut oil.
Place that bowl over a small saucepan of simmering water (only fill the saucepan with 1 or 2 inches of water). Make sure that the water does not touch the bottom of the bowl.
Stir it constantly and gently until it’s smooth.
Make shortbread. Pour the caramel over the cool shortbread, slightly tilt the pan to spread the caramel layer evenly on the shortbread. Let it cool in the fridge for at least 3-4 hrs as caramel takes time to set completely. It is better to cool it overnight as I did.
Pour the melted chocolate over the caramel layer and spread evenly by slightly tilting the pan. Let it cool in the fridge before cutting into bars for at least 30 minutes.
Lift the bar out of the pan using parchment paper overhangs.
Use a sharp and HOT knife for cutting! To make a perfect cut and to avoid cracks in the chocolate layer while cutting, always use a sharp and hot knife (you can heat the knife directly on the stove). First you will cut the dark chocolate layer only with a hot knife then make again a deep cut. Don’t try to make a deep cut in the first attempt as it will crack the chocolate layer. Repeat the same before cutting each slice.
Millionaire bar should be chilled before cutting into squares.
These bars are best served when chilled by which I mean straight from the fridge because this homemade caramel softens at room temperature.
These bars are dangerously delicious and would not last long but leftovers can be stored in the fridge for up to 4-5 days if you keep them in an airtight container.