Millionaire Shortbread Bars
A buttery shortcrust base topped with thick caramel and a decadent chocolate ganache, Millionaire Shortbread Bars are a wealth of YUM!
A Bougie Homemade Twix Bar
With the classic combo of shortbread x caramel x chocolate, Millionaire Shortbread Bars are a superb, homemade version of a Twix Bar. But be-twix you and me, they’re even better!
The cookie base is buttery with a perfect melty and crisp texture. The shortbread is topped with a soft set caramel that is sweet and chewy (aka perfection) before finally being finished off with a thin layer of simple silky chocolate ganache and a sprinkle of flakey sea salt.
What Ingredients are in Millionaire Shortbread Bars?
Shortbread
- Salted butter – You can sub unsalted butter, just make sure to add a little extra salt as needed.
- Granulated sugar
- Brown sugar
- Egg yolk – The egg yolk will lend a richer, deeper flavor to the cookie base.
- Vanilla extract
- All-purpose flour
Caramel
- Sweetened condensed milk – The yummiest & easiest caramel base.
- Butter – Again, I used salted.
- Brown sugar – This gives this the warm caramel-y flavor we crave.
- Corn syrup – Use this to give the caramel a soft, perfect texture.
- Marshmallows – To help flavor and give the caramel the right texture.
Chocolate Ganache
- Chocolate chips – Use any brand or flavor you’d like. I typically use milk Ghirardelli!
- Heavy whipping cream
- Flakey sea salt – Optional, but I really think you need to add it 😉.
How to Make Homemade Twix Bars
- Preheat the oven to 350°F. Line a 9×9 pan with parchment paper and set aside.
- In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar. Mix well until light and creamy.
- Scrape the sides and add in the egg yolk and vanilla extract.
- Once combined, add in the flour, mixing until a soft dough forms.
- Press into the bottom of the prepared pan and bake at 350°F for 22-25 minutes or until the shortbread begins to turn golden brown.
- While the shortbread is baking, combine the sweetened condensed milk, butter, brown sugar and corn syrup in a heavy bottom sauce pan.
- Bring the caramel to a boil, boiling until the temperature reaches 225°F.
- Once the temperature is reached, remove from the heat and stir in the large marshmallows until completely melted.
- Once the shortbread is out of the oven, pour the caramel over the baked shortbread. Allow the bars to cool on the counter for 1 hour before placing in the refrigerator for an additional 45 minutes.
- Once the caramel and shortbread layers are completely cool, heat the heavy whipping cream in a large microwave safe bowl for 45 seconds or until boiling.
- Pour the chocolate chips into the heated heavy whipping cream, patting the chocolate chips into the heavy cream so all of the chocolate chips are covered. Let the chocolate chips and heavy cream sit for 5 minutes.
- Slowly stir the mixture until smooth. Once smooth, spread on top of the caramel layer and return to the fridge until set.
- Sprinkle the chocolate with flakey sea salt, if desired. Cut and enjoy!
How to store Homemade Twix Bars
Once your bars are assembled and cut, store in an airtight container in the fridge for up to 4 days. You may want them to sit on the counter for a bit to soften a tad before eating.
Can you freeze Millionaire Shortbread Bars?
You can! I recommend cutting into squares first and then placing them into a ziplock bag prior to placing them in the freezer. They will be good for up to 3 months.
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Millionaire Shortbread Bars
A buttery shortcrust base topped with thick caramel and a decadent chocolate ganache, Millionaire Shortbread Bars are a wealth of YUM!
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Servings: 36 squares
Calories: 232kcal
Ingredients
Shortbread
- 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
- 1 can sweetened condensed milk
- 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
- flakey sea salt
Instructions
- Preheat the oven to 350°F (180°C). Line a 9×9 pan with parchment paper and set aside.
- In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar. Mix well until light and creamy.1 cup (222g) salted butter, 1/3 cup (76g) granulated sugar, 1/3 cup (81g) brown sugar
- Scrape the sides and add in the egg yolk and vanilla extract.1 egg yolk, 1 tsp vanilla extract
- Once combined, add in the flour, mixing until a soft dough forms.2 cups (304g) all-purpose flour
- Press into the bottom of the prepared pan and bake at 350°F (180°C) for 22-25 minutes or until the shortbread begins to turn golden brown.
- While the shortbread is baking, combine the sweetened condensed milk, butter, brown sugar and corn syrup in a heavy bottom sauce pan.1 can sweetened condensed milk, 1/4 cup (56g) butter, 1 cup (246g) brown sugar, 1/2 cup (164g) corn syrup
- Bring the caramel to a boil, boiling until the temperature reaches 225°F.
- Once the temperature is reached, remove from the heat and stir in the large marshmallows until completely melted.6 large marshmallows
- Once the shortbread is out of the oven, pour the caramel over the baked shortbread. Allow the bars to cool on the counter for 1 hour before placing in the refrigerator for an additional 45 minutes.
- Once the caramel and shortbread layers are completely cool, heat the heavy whipping cream in a large microwave safe bowl for 45 seconds or until boiling.1/2 cup (120mL) heavy whipping cream
- Pour the chocolate chips into the heated heavy whipping cream, patting the chocolate chips into the heavy cream so all of the chocolate chips are covered. Let the chocolate chips and heavy cream sit for 5 minutes.2 cups (400g) chocolate chips
- Slowly stir the mixture until smooth. Once smooth, spread on top of the caramel layer and return to the fridge until set.
- Sprinkle the chocolate with flakey sea salt, if desired. Cut and enjoy!flakey sea salt
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Nutrition
Calories: 232kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 71mg | Potassium: 93mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 282IU | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 0.4mg
Is there a mistake with the temperature of the caramel? Her caramel apples state to cook to 235 but this only wants 225. I would like to make sure since others state it is too runny.
I am having trouble with the caramel. Once the ingredients were mixed I let it boil, but some parts at the bottom were burned before the whole thing came up to temperature. Any advice? Do you have a video how-to?
I can’t wait to try these!!!
I love that you have the ingredients listed within the instructions! I’m always scrolling up and down to check measurements. Brilliant!
This was my first time making caramel and it came out hard as a rock. I am so sad!!!!
Hard usually means it was over cooked. I am so sorry!
These taste phenomenal however my caramel didn’t set up even when cooking to the temp the recipe stated. Ended up with a gooey mess, any idea why? I did the exact cooling method as well. Refridgerated over night
I’ve made millionaire shortbread a bunch of times and this was the first that the caramel didn’t set right. It was too gooey to slice nicely. Still tasted good and didn’t stop us from eating. But not sure the temp on the caramel is right.
Light or dark corn syrup? I’m guessing light?
I used light corn syrup!