Millionaire Shortbread Bars

A buttery shortcrust base topped with thick caramel and a decadent chocolate ganache, Millionaire Shortbread Bars are a wealth of YUM!

4.17 from 6 votes

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Prep Time: 20

Cook Time: 22

Chill Time: 2

Servings: 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 9x9 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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