layers of buttery shortbread, rich caramel


Shortbread Base:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour

Caramel Layer:

• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract

Chocolate Topping:

• 1 1/2 cups semisweet or bittersweet chocolate chips
• 2 tablespoons unsalted butter


. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.�
. For the shortbread base, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour, mixing until a crumbly dough forms. Press the dough into the prepared pan and bake for 20-25 minutes or until lightly golden.�
. While the shortbread cools, prepare the caramel layer. In a saucepan over medium heat, combine sweetened condensed milk, butter, brown sugar, corn syrup, and vanilla extract. Stir continuously until the mixture thickens and turns a rich caramel color. Pour the caramel over the cooled shortbread and spread evenly. Allow it to set.�
. For the chocolate topping, melt chocolate chips and butter together, stirring until smooth. Pour the chocolate over the caramel layer, spreading it evenly with a spatula.�
. Refrigerate the bars for at least 2 hours or until the chocolate is set. Once chilled, use the parchment overhangs to lift the bars from the pan. Cut into squares and savor every bite!�
Enjoy these Millionaire Shortbread Bars and share the indulgence!

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