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Millionaire Shortbread Bars Recipe

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4.3 from 9 reviews

  • Author: Sara
  • Total Time: 42 minutes plus cooling time
  • Yield: 36 servings

Description

Millionaire Shortbread Bars feature a rich, buttery shortbread base topped with a gooey caramel layer enhanced by marshmallows, finished with a smooth chocolate ganache and a sprinkle of flaky sea salt. This decadent treat is perfect for satisfying sweet cravings and sharing at gatherings.

Ingredients

Shortbread Base

  • 1 cup (222g) salted butter
  • 1/3 cup (76g) granulated sugar
  • 1/3 cup (81g) brown sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 2 cups (304g) all-purpose flour

Caramel Layer

  • 1 can sweetened condensed milk (about 395g)
  • 1/4 cup (56g) butter
  • 1 cup (246g) brown sugar
  • 1/2 cup (164g) corn syrup
  • 6 large marshmallows

Chocolate Ganache

  • 2 cups (400g) chocolate chips
  • 1/2 cup (120mL) heavy whipping cream

Topping

  • Flaky sea salt (to taste)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (180°C). Line a 9×9 inch pan with parchment paper to prevent sticking and set it aside.
  2. Cream Butter and Sugars: In the bowl of a stand mixer, combine the salted butter, granulated sugar, and brown sugar. Beat together until the mixture is light, creamy, and well combined.
  3. Add Egg Yolk and Vanilla: Scrape down the sides of the bowl, then add in the egg yolk and vanilla extract. Mix until incorporated.
  4. Mix in Flour: Gradually add the all-purpose flour to the wet mixture, mixing just until a soft dough forms. Avoid overmixing to keep the shortbread tender.
  5. Bake the Shortbread: Press the dough evenly into the bottom of the prepared pan. Bake in the oven for 22 to 25 minutes, or until the edges just start turning golden brown.
  6. Prepare Caramel Sauce: While the shortbread bakes, combine sweetened condensed milk, butter, brown sugar, and corn syrup in a heavy-bottomed saucepan over medium heat.
  7. Boil Caramel: Bring the mixture to a boil, then continue boiling until it reaches 225°F (about 107°C) on a candy thermometer, stirring frequently to prevent burning.
  8. Melt Marshmallows into Caramel: Remove the saucepan from heat and stir in the large marshmallows until completely melted and the caramel is smooth.
  9. Assemble Caramel Layer: Once the shortbread is baked, pour the warm caramel over it evenly. Let the bars cool at room temperature for 1 hour, then refrigerate for an additional 45 minutes to fully set.
  10. Heat Cream for Ganache: Warm the heavy whipping cream in a microwave-safe bowl for about 45 seconds or until it just reaches boiling.
  11. Make Chocolate Ganache: Pour the chocolate chips into the heated cream, ensuring all chips are submerged. Let sit for 5 minutes to soften.
  12. Combine and Spread Ganache: Stir the chocolate and cream until smooth and glossy. Spread the ganache evenly over the chilled caramel layer, then return the pan to the refrigerator until the ganache is set.
  13. Finish and Serve: Sprinkle flaky sea salt over the set ganache for a finishing touch. Cut into bars and enjoy your Millionaire Shortbread Bars!

Notes

  • Use a candy thermometer to ensure the caramel reaches the correct temperature for perfect texture.
  • Press the shortbread dough firmly into the pan to avoid cracking when slicing.
  • For easier cutting, chill the bars thoroughly before slicing and use a sharp knife wiped clean between cuts.
  • Flaky sea salt is optional but enhances the balance of sweet and salty flavors.
  • You can swap marshmallows for marshmallow fluff if preferred, adjusting quantity to taste.
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://saraflavors.com/millionaire-shortbread-bars-recipe/