Millionaire Shortbread Bars (also called Caramel Shortbread) have a layer of buttery, flaky shortbread, a layer of ooey gooey caramel and a layer of rich chocolate which makes a lovely, decadent dessert bar. This bar is similar to a Twix chocolate bar. These shortbread bars dates back to 1950’s Scotland.
Today, we are making an easy version of this tasty treat. Instead of making caramel from scratch, we are going to use condensed milk!
We are using the recipe from the Eagle Brand condensed milk label but I have changed it up a little! I love using recipes off of packages!! I got some of my family’s favorite recipes this way!
Let’s get started!
Combine flour, salt and icing sugar (powdered sugar or confectioners sugar).
Add butter. Mix in butter until mixture is crumbly.
Add 3 tablespoons of water and mix well. It should be crumbly like this, but hold shape when pressed together.
Press into an 8×8” pan. You can line your pan with parchment if you need to do so. This will help you to remove the squares from the pan much easier. Bake at 350F for 20 minutes or until lightly golden.
Once baked, let cool.
Next we need to make our caramel sauce. We are going to go the easy route and use condensed milk. And yes, I got the recipe off the label and changed it up slightly — I shared the recipe off of the can up above!!
Pour one can of dulce de leche condensed milk and 2 tbsp cream into a saucepan.
Cook 5 minutes or until slightly thickened, stirring constantly.
Cool slightly. It should be quite thick. Stir vigorously.
Pour over shortbread crust. Looks so good!
Put chocolate chips and 3 tbsp cream into a bowl.
Microwave at 30 second intervals until melted. Stir well. The chocolate should be creamy.
Pour over caramel layer. Refrigerate at least 3 hours before slicing.
Drizzle with extra caramel if you like. Let set before slicing into bars or squares.
I was too impatient, so I sliced into the bars before they were properly set. This resulted in the caramel layer being not as noticeable. They may not look as good but they still taste amazing!
I have to say though, the bars taste much better the next day!! And they slice so much better once set! I store these delectable goodies in the fridge. The thick shortbread base and the dark chocolate helps to cut the sweetness of the caramel layer.
Easy Millionaire Shortbread Bars
1-1/4 cups flour
1/2 tsp salt
1/2 cup icing sugar
3/4 cup butter
2 tbsp cold water
1 – 300ml can of dulce de leche condensed milk
2 tbsp cream
2/3 cup semisweet or dark chocolate chips
3 tbsp heavy cream
Combine flour, salt, icing sugar and butter together. Mix until crumbly. If too dry, add a bit more butter. Once crumbly, pour into an 8×8” pan. Bake at 350F for 20 minutes or until lightly golden.
Pour condensed milk into a saucepan and cook until thickened, about 5 minutes. Let cool a few minutes before spreading over shortbread base. Save a few spoonfuls to drizzle over chocolate layer.
Melt chocolate and cream together until smooth. If using microwave, microwave in 30 second intervals. Pour over caramel layer and drizzle with caramel. Refrigerate for about 3 hours before slicing.
For a variation: next time I will add about 1 tbsp of wow butter or nut/seed butter of your choice to the chocolate. I think it would be super delicious!!
enjoy from Our City Homestead to yours