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.
Candy Bar Faves
Millionaire Shortbread Bars
A buttery shortcrust base topped with thick caramel and a decadent chocolate ganache, Millionaire Shortbread Bars are a wealth of YUM!
Print
Pin
Rate
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
Find Cookies for Days on Instagram!Follow @cookiesfordaaays for new recipes daily!
Share by Text
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
Do these have to stay refridgerated after made? They look delicious, thank you for sharing the recipe!
Yes! Store these in an airtight container in the fridge for up to 4 days.
Excellent flavour! I’m not sure how I messed up even using a candy thermometer, but the caramel layer never set properly. It seems that the marshmallow made it super sticky and difficult to cut/eat. I feel like I will try making the recipe again to make sure nothing was missed but be aware.
Hi Nadya,
I had the exact same issues! I was going to make them for my crews lunches but I think it will have to be an easter dessert for these boys instead.
I just made these for the first time and I had a caramel setting issue…still tastes great but the caramel is still gooey. I let the shortbread with the caramel layer set and cool on the counter for about an hour and a half but I missed the part about then putting it in the fridge for 45 minutes..
I’ve made these twice and they were a huge hit! Delicious!! But, I do have a question, I keep burning the caramel… am I supposed to stir while it is boiling or leave it be like a traditional caramel so it doesn’t crystallize ? Help!!
You will leave it be (and not stir!).
I had the same issue. Mine started to burn so I stirred the rest of the time to keep it from burning.
What does marshmallow do , when you add them in making the caramel ? Thanks!
It helps flavor the caramel and give it a nice chewy texture.
I made these today & they’re amazing and easy to make. I made them in an 8 by 8 pan and they’re a bit thick but I felt like 9 by 13 would be too thin. I need to find an in between size because I will definitely be making again!
A 9 x 9 pan like recommended will work best 🙂
Do you use softened butter or cold butter? Thank youuu!
I use softened butter!
I just made these and for some reason my caramel layer came out too dense. when I try to cut pieces it crumbles the shortbread. how can I cut these without messing them up?
I chill the bars before cutting with a sharp knife, chopping down rather than sawing back and forth.
Would this work with an 8×12? I have an 8×8, but not a 9×9. 😅
Yes, it should! You will just want to decrease the bake time by a few minutes. You can also make it in an 8×8 and add a minute or 2 to the bake!
Just made two pans of them! Sooo good!! Don’t be stingy with the sea salt flakes, it makes all the difference.
The sea salt is my fave, too!
I cannot have wheat. Would the all purpose Cup4Cup flour work?
Yes! You can definitely make these gluten-free with a 1:1 substitute. Just make sure all of your other ingredients are gluten-free as well.