Millionaire Bars (Caramel Shortbread Bars)
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!
Millionaire Bars (Caramel Shortbread Bars)
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!
Cooking Instructions
- 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
- 6
- 7
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.
- 11
- 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
- 19
- 20
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