You just won the recipe lottery
Prep: 15 mins
Cook: 30 mins
Chill: 3 hrs 30 mins
Total: 4 hrs 15 mins
Servings: 16 squares
Yield: 1 (8 x 8-inch) pan
Wanna feel like a million bucks? You will after taking a bite of these millionaire cookie bars. My first memory with these tasty treats is Halloween at 9 years old. I remember sifting through my bright orange plastic jack-o-lantern and picking up a mini Twix bar.
My little brain could not comprehend what I was eating or the different components, all I knew was that it made me happy; from that day forward I looked for that golden wrapper every time we went to the grocery store.
Funny story, I didn’t actually correlate a Twix to millionaire’s shortbread until maybe 3 years ago, and if I am being honest, I still prefer a Twix. But my version is bringing some tight competition. You let me know your thoughts.
What Are the Layers in Millionaire Cookie Bars?
It starts with a crumbly savory-sweet vanilla shortbread, then smothers that shortbread with a silky and creamy caramel with the perfect chew. The whole thing is topped with a velvety rich ganache that screams decadence.
They’re Even Better Chilled
I mean, I could probably get 1 million per layer and call this a trillionaire bar, that’s how opulent it is. I love serving them chilled, it somehow makes it that much better. It hits your palate at the perfect temperature to melt the caramel and ganache at the same rate while you crunch on salty shortbread.
Tips for Making Millionaire Cookie Bars
- Avoid scorched caramel—Make sure to stir and scrape the bottom of the caramel frequently so it doesn’t burn.
- Use a good quality chocolate—Especially for the ganache. It will yield a smoother and richer product. My go-to chocolate is 58 to 60 percent cacao, or semisweet. If you like a more bitter chocolate you can go up to 70 percent cacao. I do not recommend using a milk or white chocolate without reducing the amount of cream since both those options already have milk solids in them.
Make Ahead
The shortbread can be made one day, the caramel the next, and the ganache the day after that if you are short on a big chunk of time.
«Millionaire cookie bars are one of my favorite sweet treats! This recipe was easy to follow, and the caramel was perfect. I loved the additional salt in this version. Make sure you stir frequently to prevent scorching—the temperature climbs quickly once it gets close to 225 F. The caramel was perfect» —Diana Rattray
A Note From Our Recipe Tester
Ingredients
For the shortbread:
-
1/2 cup plus 3 tablespoons (5 1/2 ounces) unsalted butter, softened, more for the pan
-
1/3 cup (66 grams) granulated sugar
-
1 1/2 cups (180 grams) all-purpose flour
-
1 teaspoon pure vanilla extract
-
1/4 teaspoon fine salt
-
1/2 cup (85 grams) chocolate chunks or chips, optional
For the caramel:
-
1 (14-ounce) can sweetened condensed milk
-
1/2 cup plus 1 tablespoon (4 1/2 ounces) unsalted butter
-
3/4 cup packed (160 grams) dark brown sugar
-
3 tablespoons light corn syrup
-
1/2 teaspoon pure vanilla extract
-
1/4 teaspoon fine salt
For the ganache:
-
1 1/4 cups (185 grams) good quality semi-sweet chocolate chunks (58 to 70% cacao)
-
1/3 cup heavy cream
-
1 teaspoon flaky salt, such as Maldon, for garnish, optional
Steps to Make It
-
Gather the ingredients. Position a rack in the center of the oven and heat to 325 F. Grease an 8- by 8-inch pan with butter. Line the bottom of the pan with parchment paper.
-
Make the shortbread. Add 1/2 cup plus 3 tablespoons (5 1/2 ounces) unsalted butter, softened and 1/3 cup (66 grams) granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat together on medium speed until light and fluffy, 2 to 3 minutes.
-
Scrape down the sides and bottom of the bowl and add 1 1/2 cups (180 grams) all-purpose flour, 1 teaspoon pure vanilla extract, and 1/4 teaspoon fine salt. Mix on low speed until just combined. Add 1/2 cup (85 grams) chocolate chunks or chips, if using, and mix until incorporated.
-
Turn the dough out into the prepared pan, pressing it into an even layer.
-
Bake the shortbread until lightly golden brown, about 30 minutes. Cool in the pan to room temperature.
-
While the shortbread bakes and cools, make the caramel. In a medium pot combine 1 (14-ounce) can sweetened condensed milk, 1/2 cup plus 1 tablespoon (4 1/2 ounces) unsalted butter, 3/4 cup packed (160 grams) dark brown sugar, 3 tablespoon light corn syrup, 1/2 teaspoon pure vanilla extract, and 1/4 teaspoon fine salt.
-
Cook over medium high heat, stirring constantly, until the mixture reaches 225 F, 5 to 7 minutes. Transfer to a heat-proof bowl and allow to cool to room temperature, about 30 minutes.
-
Give the caramel a stir and pour it over the cooled shortbread. Smooth out the top and place in the refrigerator to chill for at least 2 hours.
-
While the caramel chills, make the ganache. In a small pot combine 1 1/4 cups (185 grams) good quality semi-sweet chocolate chunks (58 to 70% cacao) and 1/3 cup heavy cream. Cook over medium heat, whisking occasionally, until completely smooth and melted.
-
Pour the ganache over the cooled caramel. Sprinkle the top with 1 teaspoon flaky salt, such as Maldon, if using.
-
Allow the bars to chill and set in the refrigerator for at least 1 hour, then cut into 16 pieces (4 across and 4 down) and serve chilled or at room temperature.
How To Store or Freeze
Millionaire cookie bars can be stored in an airtight container or pan wrapped in plastic for up to 1 week in the refrigerator, or 3 months in the freezer.
Feeling Adventurous? Try This:
- Add nuts or marshies instead—Try adding chopped nuts or mini marshmallows instead of or in addition to the chocolate chunks.
- Feeling salty?—Double the salt amount in the caramel for a saltier taste.
- Make milk chocolate ganache—Substitute milk chocolate for the semi-sweet, and reduce the heavy cream to 1/4 cup.
- Flavor the shortbread—Add finely grated orange zest to the shortbread at the same time as the butter.
| Nutrition Facts | |
|---|---|
| Servings: 16 | |
| Amount per serving | |
| Calories | 386 |
| % Daily Value* | |
| Total Fat 22g | 28% |
| Saturated Fat 14g | 68% |
| Cholesterol 52mg | 17% |
| Sodium 108mg | 5% |
| Total Carbohydrate 47g | 17% |
| Dietary Fiber 1g | 4% |
| Total Sugars 37g | |
| Protein 4g | |
| Vitamin C 1mg | 3% |
| Calcium 92mg | 7% |
| Iron 1mg | 6% |
| Potassium 169mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
