Millionaire's Shortbread are a triple-layered treat with the perfect balance of textures and flavors. These bars are made with a layer of buttery shortbread topped with chewy homemade caramel and a layer of decadent chocolate on top. They're like a Twix bar but better — rich, buttery, and sweet.
Millionaire’s Bars Base: 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 Caramel: 1/2 cup unsalted butter, cut into pieces 1/2 cup sugar 2 tbsp light corn syrup 1 (14 oz) can sweetened condensed milk Topping: 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. Recipe adapted from here.
Perfect as little nibbles to satisfy a sweet craving and also beautiful when plated as a full dessert, either way, these are the ultimate porch-present to let someone know you’re thinking of them. Roasted hazelnuts are crushed and transformed into a robust and wheat-free crust. Topped with a simple homemade caramel and a luscious dark chocolate ganache, each with just a hint of espresso, it’s obvious why this dessert was named after its rich qualities. Hazelnut Espresso Millionaire Bars You can often find skinned hazelnuts in bulk stores or baking aisles, but they come with a premium price tag. To roast and skin them yourself, arrange raw hazelnuts in a single layer on a baking tray and bake them at 350F degrees for 12 to 15 minutes, or until they are fragrant and the skin is slightly blistered. Immediately scatter them over a clean kitchen towel and roll it into a log, let them stand for 1 minute, then roll the towel back and forth while rubbing to remove loose skin. Don’t worry if not all the skin is not removed.
Crisp shortbread meets gooey caramel and a layer of chocolate in these decadent, crowd-favorite millionaire bars.
This is a digital file, for my Biscoff Millionaires Bars recipe, which you will receive once you order. You can then print it off for your use. It is designed for A4 paper or card printing, in the digital download. Once ordered, you will receive the full recipe, along with step by step pictures, in a pdf file. Please Note: you will not receive a physical item, this is a digital file you download and print. IMPORTANT: They are digital downloads, so you will not receive a physical products, but once you purchase your chosen printable, you will receive, by email, the printable file, which you can then print and use for your desire. When purchasing any digital item from me, you are agreeing not to resell or share the recipe anywhere. You may use the recipe to sell baked goods, but you will not share, resell or post publicly the recipe anywhere online or in person. There are no refunds on digital products.
It may look impressive (and daunting), but this classic Millionaire Shortbread recipe is insanely easy to bake at home. It starts with a perfect and simple buttery shortbread base. On top: a 2-ingredient caramel that starts with pre-made candies. To top it all off, a layer of decadent chocolate sprinkled with flaky sea salt.
Delicious Golden Turmeric Millionaire Bars are quick and easy to make, no bake, gluten free, paleo, and vegan they're party perfect! Unless you stash these golden bars to enjoy yourself. Nobody will know they're healthy.
Vegan millionaire bars with a buttery-like shortbread cookie crust, a decadent, no-cook salted date caramel filling, and rich, dark chocolate topping.
Millionaire Shortbread Bars boast tender layers of shortbread, topped with soft caramel and melted dark chocolate.
Millionaire’s Bars Base: 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 Caramel: 1/2 cup unsalted butter, cut into pieces 1/2 cup sugar 2 tbsp light corn syrup 1 (14 oz) can sweetened condensed milk Topping: 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. Recipe adapted from here.
What’s a tea party without dessert? I love a layered and fun dessert bar that satisfies texture, taste and decadence. I start with an easy shortbread crust for #TeamTexture, and layer caramel on top. A millionaire bar is nothing without chocolate and, of course, the sweetness must be balanced with a little savory, so these bars go perfectly with some flaky salt.
These millionaire brownies are made with a buttery shortbread crust and topped with decadent layers of caramel and chocolate ganache.
Millionaire's Shortbread is a rich, decadent treat made up of three layers: a shortbread crust, chewy golden caramel, and thick chocolate ganache.
Classic Millionaires Shortbread Bars reinvented with a twist of espresso caramel. A heavenly combination sandwiched between buttery shortbread and smooth dark chocolate.
Have you ever had Millionaire’s Shortbread? Called “millionaire’s” because it’s so rich, it’s a popular sweet in the UK, consisting of a buttery shortbread crust layered with homemade caramel and d…
Millionaire's Shortbread are a triple-layered treat with the perfect balance of textures and flavors. These bars are made with a layer of buttery shortbread topped with chewy homemade caramel and a layer of decadent chocolate on top. They're like a Twix bar but better — rich, buttery, and sweet.
Millionaire’s Bars Base: 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 Caramel: 1/2 cup unsalted butter, cut into pieces 1/2 cup sugar 2 tbsp light corn syrup 1 (14 oz) can sweetened condensed milk Topping: 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. Recipe adapted from here.
Peanut Butter Caramel Millionaire Bars - roasted peanut shortbread topped with 3 layers: peanut butter, salted caramel, & dark chocolate.
My Millionaire Shortbread Bars have a buttery shortbread crust, a soft and chewy caramel layer in the middle, topped with a firm snap of semi-sweet chocolate and a sprinkle of sea salt for a salted caramel touch. Each bite is filled with buttery, sweet, rich chocolate flavors making this a luxurious and decadent treat!
Britain’s triple-decker combo of buttery cookie, sweet caramel, and dark chocolate makes a perfect holiday gift. But only if every layer is flawless. Millionaire’s shortbread has a lot going for it: a crunchy shortbread base; a chewy, caramel-like filling; and a shiny, snappy chocolate top. The only thing that could make it better would be foolproof methods for producing all three layers. We started by making a quick shortbread with melted butter rather than pulling out the mixer or food processor. Sweetened condensed milk is important to the flavor of the filling, but it also makes the filling vulnerable to breaking because the whey proteins, crucial to keeping the mixture emulsified, have been damaged by heat both during processing and during the cooking of the filling. We added fresh cream to supply just enough whey to keep it together. Melting the chocolate very carefully so that it never got too hot and stirring in grated chocolate at the end created a smooth, firm top layer, which made a suitably elegant finish for this rich yet refined cookie.
Rice treats meet caramel and chocolate. It's the ultimate get-rich-quick scheme.