Millionaire Bars (Caramel Shortbread Bars)

Name: Millionaire Bars (Caramel Shortbread Bars)
Total time: 1200 s
Yield: 9 servings
Cuisine: American
Ingredients: For the shortbread crust; 3/4 cups unsalted butter, at room temperature (1 1/2 sticks); 1/3 cup granulated sugar; 1/4 teaspoon salt; 1 1/2 cups all purpose flour; 1 teaspoon vanilla extract; For Caramel Layer; 1 (14 ounce) can sweetened condensed milk; 1/4 teaspoon salt; 1/2 teaspoon vanilla; For Chocolate Layer; 4 ounces good quality milk chocolate, I used Lindt Excellence Extra Creamy Milk Chocolate, chopped; 2 ounces good quality semi sweet bar chocolate, chopped; 1/2 tablespoon salted butter; 1/2 cup English toffee bits, I used Heath enlist toffee bits

fenway @Fenway

This caramel shortbread bar has been around a long time. In trying to find its origin it seems most likely to have started in Scotland when milk, eggs and sugar were in short supply. So the caramel was made with a sweetend condensed milk. There are a few variations on the recipe but all have a shortbread crust, then a soft caramel layer topped with melted chocolate. My version adds toffee bits and a blend of chocolate topping. The darker you cook the caramel the firmer it will become. My bars have a soft consistancy. These bars are really simple to make and are delicious!

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Ingredients

20 mins

9 servings

For the shortbread crust
3/4 cupsunsalted butter, at room temperature (1 1/2 sticks)
1/3 cupgranulated sugar
1/4 teaspoonsalt
1 1/2 cupsall purpose flour
1 teaspoonvanilla extract
For Caramel Layer
1 (14 ounce)can sweetened condensed milk
1/4 teaspoonsalt
1/2 teaspoonvanilla
For Chocolate Layer
4 ouncesgood quality milk chocolate, I used Lindt Excellence Extra Creamy Milk Chocolate, chopped
2 ouncesgood quality semi sweet bar chocolate, chopped
1/2 tablespoonsalted butter
1/2 cupEnglish toffee bits, I used Heath enlist toffee bits

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Steps

20 mins

1

Preheat the oven to 350. Line a 8 by 8 baking dish with foil with sides extending over the edge for easy removal of bars. Spray foil woth non stick spray
2

Make Shortbread Crust
3

In a bowl beat butter, sugar and vanilla until light and fluffy
4

Add flour and salt and beat just until the dough forms clumps
5

Press onto prepared pan evenly and bake about 25 to 30 minutes until light golden
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Cool completely on a wire rack
8

Make Caramel Layer
9

Pour sweetened condensed milk in to a heatproof bowl and stir in salt and vanilla
10

Place bowl over simmering water, cover with foil and cook until a golden caramel forms about 60 to 90 minutes. Stir occasionally and check to be sure the water level is ok.
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12

Remove from heat and beat until smooth with a whisk.
13

Spread caramel over cooled shortbread crust. Let caramel firm up about 60 minutes before adding chocolate layer
14

Make Chocolate Layer
15

Combine both chopped chocolates and butter in a microwave safe bowl, microwave carefully until just melted then stir smooth
16

Let sit about 5 minutes to cool a bit then pour over caramel layer
17

While chocolate is still warm evenly top with Toffee bits
18

Let chocolate set before cutting g into bars. Refrigerate for easy cutting. To cut remove entire shortbread from pan in one piece, then cut. Store in refrigerator or freeze individual bars for layer
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20

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fenway @Fenway

on October 09, 2016 22:48

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.