Millionaire Bars with Gluten-Free Option
This recipe produces classic Millionaire Bars – delicious cookie wedges with a shortbread base, a layer of creamy caramel and topped with a rich Chocolate ganache. These three elements blend so well, be forewarned, you may develop an addiction to the bars!
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Why are these treats called Millionaire Bars? Presumable the treats are so decadent only the wealthy would consume something so rich!
Making Millionaire bars has a few more steps than most bars – but don’t be dissuaded as each step is quite easy. Also, the bars may be made a few days in advance and stored in the fridge or freezer.
Tips for Making the Millionaire Shortbread Bars
Ingredients:
You don’t need any fancy ingredients to whip up these treats:
- All-purpose flour (you may use gluten-free flour), light or dark brown sugar, cornstarch
- Unsalted butter: use cold butter when making the shortbread base
- Vanilla extract
- An egg yolk
- Sweetened condensed milk: this recipe uses one 14-ounce can which is the size sold in most grocery stores
- Light or dark corn syrup
- Sea salt
- Chocolate: preferably a bittersweet chocolate as this will offset the sweetness of the caramel
- Heavy Cream
Step-by-Step Instructions for the Millionaire Bars
- Preheat oven to 350° and prepare pan.
Prepare a 9″ cake pan or tart pan by spraying generously with non-stick spray. Cut a 9″ circle of parchment paper and place in the pan.
- Make shortbread dough.
Combine flour, cornstarch, brown sugar and salt in a large bowl. Add the cold butter cubes. Work the butter into the flour by squeezing between your fingers. Continue to work the butter and flour until no large chunks remain and the mixture looks mealy.
- Add wet ingredients.
Add the egg yolk and vanilla extract. Stir until the mixture is moistened and holds together when squeezed.
- Fill pan and bake.
Pour the dough into the prepared pan. Press evenly into the bottom of the pan. Using a fork, poke 10 – 15 holes in the dough.
- Bake and Cool
Bake for 18 – 20 minutes. The top will be a light golden color. Allow to cool before proceeding with the caramel layer.
- Make the Caramel Layer
Place brown sugar, butter corn syrup, salt, butter and sweetened condensed milk in a medium saucepan. Whisk until well combined. Place the pan over medium heat and continue to whisk until the mixture begins boiling.
Insert a candy thermometer and heat until the mixture reaches 225° (approximately 5 minutes), whisking constantly to ensure the bottom does not burn. Remove the pan from the heat once the mixture reaches 225°. Immediately pour the caramel over the shortbread base. Allow to cool for 30 minutes. - Chocolate Layer
Place chocolate in a bowl and heat on 50% microwave power for 30 second bursts. Stir the chocolate and repeat the heating process until the chocolate is partially melted.
Heat the heavy cream until it just starts to boil. Pour over the softened chocolate. Allow to rest for 3 – 4 minutes then stir until smooth. If all the chocolate does not melt, place back in microwave for another 30 seconds on 50% power.
Once the chocolate/cream mixture is smooth, pour over the caramel layer and spread evenly. Sprinkle coarsely ground sea salt over the chocolate. Place the pan in the refrigerator until set (approximately 1 hour).
Cut into wedges using a knife run under hot water (this will create a smoother cut through the chocolate and caramel).
Millionaire Bars
Ingredients
Shortbread Crust
- 1 cup all-purpose flour (120 grams)
- ¼ cup Light Brown Sugar (53 grams)
- 1 tablespoon Cornstarch
- 4 ounces Unsalted Butter, cold and cut into ¼" cubes 113 grams / 1 stick
- ½ teaspoon Pure Vanilla Extract
- 1 large Egg Yolk
Carmel Layer
- 1 14-ounce can Sweetened Condensed Milk
- ½ cup Light Brown Sugar (106 grams)
- 3 ounces Unsalted Butter 84 grams / 6 tablespoons
- 2 tablespoons Corn Syrup (light or dark)
- ½ teaspoon Sea Salt (finely ground)
Chocolate Layer
- 226 Grams Bittersweet Chocolate, finely chopped (8 ounces)
- 3 fluid ounces Heavy Cream
- 1 teaspoon Sea Salt, coarsely ground
Instructions
- Preheat oven to 350° F
Shortbread Crust
- Prepare a 9" cake pan or tart pan by spraying generously with non-stick spray. Cut a 9" circle of parchment paper and place in bottom of pan.
- Combine flour, cornstarch, brown sugar and salt in a large bowl.
- Add the cold butter cubes. Work the butter into the flour by squeezing between your fingers, Continue to work the butter and flour until no large chunks remain and the mixture looks mealy.
- Add the egg yolk and vanilla extract. Stir until the mixture is moistened and holds together when squeezed.
- Pour the dough into the prepared pan. Press evenly into the bottom of the pan. Using a fork, poke 10 – 15 holes in the dough.
- Bake for 18 – 20 minutes. Allow to cool before proceeding with the caramel layer.
- Place brown sugar, butter corn syrup, salt, butter and sweetened condensed milk in a medium saucepan. Whisk until well combined. Place the pan over medium heat and continue to whisk until the mixture begins boiling.
- Insert a candy thermometer and heat until the mixture reaches 225° (approximately 5 minutes) , whisking constantly to ensure the bottom does not burn.
- Remove the pan from the heat once the mixture reaches 225°. Immediately pour the caramel over the shortbread base. Allow to cool for 30 minutes.
Chocolate Layer
- Soften chocolate in the microwave: place in a bowl and heat on 50% microwave power for 30 second bursts, stirring between each heating. Chocolate will be partially melted.
- Heat heavy cream until it just starts to boil. Pour over the softened chocolate. Allow to rest for 3 – 4 minutes then stir until smooth. If all the chocolate does not melt, place back in microwave for another 30 seconds on 50% power.
- Once the chocolate/cream mixture is smooth, pour over the caramel layer and spread evenly. Sprinkle coarsely ground sea salt over the chocolate. Place the pan in the refrigerator until set (approximately 1 hour)
- Cut into wedges using a knife run under hot water (this will create a smoother cut through the chocolate and caramel).
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