Millionaire Bars offer layer upon layer of decadent goodness with a shortbread layer on the bottom, a caramel layer in the middle and chocolate on top! It tastes almost like a Twix bar and is the perfect cross between a dessert bar and a candy bar! You are going to love these Millionaire bars.
If you like Twix bars, you are going to just adore this recipe for Millionaire Bars because they taste just like a Twix bar! These Millionaire bars start with a layer of shortbread cookie on the bottom, then in the middle is a decadent caramel layer and it’s all topped off with melty chocolatey goodness with a sprinkle of sea salt for good measure. I don’t know how these bars got the name “Millionaire Bars” instead of “Billionaire Bars” because if you ask me, I’d call ‘em Billionaire bars. They are sweet with just a hint of salt, and truth be told, they are kind of addicting. And like I said, if you like Twix bars…. these Millionaire bars are for you!
125g (1 cup) flour
1 tsp baking powder
1/4 tsp salt
113g (1/2 cup) unsalted butter, room temperature
50g (1/4 cup) sugar
1/2 cup unsalted butter, cut into pieces
1/2 cup sugar
2 tbsp light corn syrup
1 (14 oz) can sweetened condensed milk
3.5 oz / 100g milk or semisweet chocolate, finely chopped
1/2 tsp light corn syrup
30g (2 tbsp) 1/4 cup unsalted butter, cut into pieces
1) Preheat oven to 160C / 325F. Line a 20 x 20 / 8 x 8 inch baking pan with parchment paper. In a small bowl, combine together flour, baking powder and salt. Set aside. In a large bowl, combine together butter and sugar and beat with a mixer until light and fluffy. Stir in the flour mixture and mix just until incorporated. Spread into the pan and bake for 15-18 minutes or until lightly golden brown. Let cool completely.
2) To make the filling, combine together butter, sugar, corn syrup and condensed milk in a saucepan. Heat, stirring occasionally, until the butter in melted and the mixture looks smooth. Bring to boil and cook over low heat, stirring constantly, until the mixture thickens a bit and turns amber color. Spread onto the shortbread layer and let cool completely. Transfer into the fridge for a few hours or overnight.
2) To make the chocolate glaze, combine together butter and corn syrup in a small saucepan and heat until the butter is melted. Remove from heat, add chocolate and stir until melted. Pour over the condensed milk layer immediately. Cool completely before cutting into squares. For the best results, slice only after chilling for a few hours.