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You are here: Home / Recipes / Bars / Easy Millionaire Shortbread Bars | Chocolate Caramel Slice

Easy Millionaire Shortbread Bars | Chocolate Caramel Slice

12/04/2021 by Melissa Leave a Comment

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If you love all things chocolate and caramel, then this easy millionaire shortbread bars recipe is for you!

These chocolate caramel shortbread bars have a buttery shortbread base, soft and chewy caramel, and a smooth layer of chocolate.

I love this classic millionaire bar recipe because it’s a quick no-bake recipe that can be thrown together in no time!

To make this recipe easy, I used simple ingredients, including store-bought shortbread cookies. But, you can easily make your own cookies for this recipe.

I also have a Twix Cookies recipe that has a sugar cookie base with a dollop of caramel and chocolate. If you like millionaire bars, you will love these twix cookies too!

Alright, let’s get baking!

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Tools & Equipment to make this chocolate caramel slice recipe

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  • Measuring cups, measuring spoons or kitchen scale
  • Food processor
  • Whisk
  • Spatula
  • 8×8 baking pan
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To make this recipe you will first want to grease and line an 8 or 9-inch square baking pan with parchment paper. Make sure that the parchment paper extends past the pan to make the bars easier to remove from the pan once it’s made.

Set the prepared pan aside.

Next, you will need to break down the shortbread cookies in a food processor to make the shortbread layer. You will want the crumbs to resemble coarse beach sand.

If you don’t have a food processor, you can place the cookies in a ziplock bag and crush the crackers with either a rolling pin or the bottom of a drinking glass. It’s a little bit more work, but it works great until you build up your baking equipment.

Add the melted butter to the crumbs and mix until the crumbs are thoroughly coated in the butter.

Press shortbread mixture into the base, being sure to get it to the edges of the pan. Use the base of a cup or the back of a spoon to firmly press the crumbs into an even layer in the pan.

Place the pan in the fridge until firm. (I allowed an hour, but I don’t think it would need so long to chill.)

When you are ready to make the caramel filling, combine all of the caramel ingredients (brown sugar, unsalted butter, and sweetened condensed milk) into a small saucepan over medium heat.

While continuously mixing, allow the caramel mixture to come to a boil. Once it reaches a boil, push the heat down to low and simmer until thickened. Be careful to not burn the caramel on the bottom of the pan.

Carefully pour caramel over the shortbread crust into an even layer. Return the baking pan back to the fridge to firm up the caramel before continuing on.

Once the caramel layer has chilled, you can move onto the chocolate layer.

In a microwave-safe bowl, melt the semi-sweet chocolate chips. Microwave the chocolate chips for 30 seconds, and then 15-second increments after that. Make sure to stir between each interval. Remove from the microwave before the chocolate chips are fully melted and allow the remaining chips to melt while you continue to stir the chocolate chips..Add in the butter and continue to stir until the butter is fully melted and combined.

Carefully pour the melted chocolate over the caramel mixture and spread it into an even layer. Return the pan back into the oven to chill for a few hours.

Once the pan is thoroughly set, you can pull the bars out by lifting the edges of the parchment paper up and out of the pan.

Use a sharp knife to cut bars into small squares, being sure to wipe the knife between each cut to avoid getting crumbs from the shortbread onto the top of the chocolate layer.

If the chocolate is cracking while you cut, let it sit for about half an hour to come to room temperature a bit before slicing.

Should you keep millionaires shortbread in the fridge?

You don’t need to keep these millionaire bars in the fridge. It keeps well at room temperature in an airtight container, or covered with plastic wrap, for up to a week.

Can I freeze millionaire shortbread bars?

Yes! You can easily store these bars for up to three months in an air-tight container. It’s best to place parchment or wax paper between the layers if you are stacking the bars in the container.

What else do you call millionaire’s shortbread?

My family call these Twix bars, but depending on where you live, you may know these bars by a different name. You may have heard these bars called Wellington squares, chocolate caramel shortbread, millionaire’s slice, caramel slice, millionaire’s shortbread, caramel squares, or caramel shortbread.

I’d love to hear from you, what do you call them? Leave a comment in the comment box at the bottom of this page. 

What is the difference between millionaire bars and billionaire bars?

Millionaire bars are made of shortbread cookies, chewy caramel, and a top layer of chocolate. Billionaire bars caramel layer is swapped out for a salted caramel mixture.

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You will also love these sweet treats!

  • Twix Cookies
  • Chocolate Chip Cheesecake Bars
  • Cherry Pie Bars
  • Classic Lemon Bars
  • Salted Caramel Chocolate Chip Cookie Bars
  • Reese’s Peanut Butter Bars
  • Double Decker Brownie Bars
  • Magic Bars
  • Lemon Rhubarb Bars
  • No-Bake Peanut Butter Chocolate Oatmeal Bars
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Easy Millionaire Shortbread Bars


  • Author: Melissa
  • Prep Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 16 1x
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Description

These chocolate caramel shortbread bars have a buttery shortbread base, soft and chewy caramel, and a smooth layer of chocolate. If you love all things chocolate and caramel, then this easy millionaire shortbread recipe is for you! 


Scale

Ingredients

  • 10.5 ounces (298 grams) shortbread cookies
  • 1 cup + 1 tablespoon (170 grams) butter, divided
  • 1/4 cup (55 grams) brown sugar
  • 12 ounce can sweetened condensed milk
  • 7 ounces (200 grams) semi-sweet chocolate chips

Instructions

  1. Grease and line an 8 or 9-inch square baking pan with parchment paper. Make sure that the parchment paper extends past the pan to make the bars easier to remove from the pan. Set the prepared pan aside.
  2. Break down the shortbread cookies in a food processor to make the shortbread layer until it resembles coarse beach sand.
  3. Add 7 tablespoons (85 grams) of melted butter to the crumbs and mix until the crumbs are thoroughly coated in the butter.
  4. Press shortbread mixture into the base, being sure to get it to the edges of the pan. Use the base of a cup or the back of a spoon to firmly press the crumbs into an even layer in the pan.
  5. Place the pan in the fridge until firm. (I allowed an hour, but I don’t think it would need so long to chill.)
  6. When you are ready to make the caramel filling, combine all of the caramel ingredients (brown sugar, unsalted butter, and sweetened condensed milk) into a small saucepan over medium heat.
  7. While continuously mixing, allow the caramel mixture to come to a boil. Once it reaches a boil, push the heat down to low and simmer until thickened. Be careful to not burn the caramel on the bottom of the pan.
  8. Carefully pour caramel over the shortbread crust into an even layer. Return the baking pan back to the fridge to firm up the caramel before continuing on.
  9. Once the caramel layer has chilled, you can move onto the chocolate layer. In a microwave-safe bowl, melt the semi-sweet chocolate chips. Microwave the chocolate chips for 30 seconds, and then 15-second increments after that. Make sure to stir between each interval. Remove from the microwave before the chocolate chips are fully melted and allow the remaining chips to melt while you continue to stir the chocolate chips..Add in the butter and continue to stir until the butter is fully melted and combined.
  10. Carefully pour the melted chocolate over the caramel mixture and spread it into an even layer. Return the pan back into the oven to chill for a few hours. Once the pan is thoroughly set, you can pull the bars out by lifting the edges of the parchment paper up and out of the pan.
  11. Use a sharp knife to cut bars into small squares, being sure to wipe the knife between each cut to avoid getting crumbs from the shortbread onto the top of the chocolate layer. If the chocolate is cracking while you cut, let it sit for about half an hour to come to room temperature a bit before slicing.

Notes

  • If you don’t have a food processor, you can place the cookies in a ziplock bag and crush the crackers with either a rolling pin or the bottom of a drinking glass. It’s a little bit more work, but it works great until you build up your baking equipment.
  • Category: bars
  • Method: no-bake
  • Cuisine: american

Keywords: millionaire bars, easy millionaire bars, Easy Millionaire Shortbread Bars

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