Comments on: Millionaire Shortbread Bars

By: Carrie

Carrie — Thu, 16 Jul 2026 00:11:55 +0000

Thank you for including the ingredient measurement in the instructions🙌

By: Jennifer

Jennifer — Sat, 13 Jun 2026 22:30:13 +0000

I did take it to 235 soft ball stage. It does seem to be hard enough and yet still soft. I also started to see the brown bits when it started to boil so I turned it way down and stired constantly. This eliminated the brown bits all together. So far in this recipe I also feel like we are missing salt. everything is so sweet. I hope the salt on top of the chocolate is going to help but Im still waiting on everything to cool. I hope these comments will help the next person who tries this recipe.

By: Karli

Karli — Fri, 30 Jan 2026 23:13:42 +0000

In reply to Leslie C. I used light corn syrup!

By: Leslie C

Leslie C — Mon, 26 Jan 2026 00:03:57 +0000

Light or dark corn syrup? I’m guessing light?

By: Maria

Maria — Fri, 23 Jan 2026 17:08:09 +0000

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.

By: Paige

Paige — Sun, 21 Dec 2025 16:17:11 +0000

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

By: karli

karli — Fri, 05 Dec 2025 02:40:33 +0000

In reply to Katherine. Hard usually means it was over cooked. I am so sorry!

By: Katherine

Katherine — Mon, 01 Dec 2025 23:14:01 +0000

This was my first time making caramel and it came out hard as a rock. I am so sad!!!!

By: April

April — Mon, 01 Dec 2025 02:34:31 +0000

I love that you have the ingredients listed within the instructions! I’m always scrolling up and down to check measurements. Brilliant!

By: Holly Goff

Holly Goff — Tue, 11 Nov 2025 04:02:55 +0000

I can’t wait to try these!!!