Decadent Caramel Shortbread Squares (Millionaire’s Bars)
Three layers of bliss: buttery shortbread, silky caramel, and smooth chocolate. These irresistible bars are just what your sweet tooth has been craving!
Why You’ll Love These Bars
Even though they look like they came straight from a fancy bakery window, these caramel shortbread squares are surprisingly easy to make. With a classic shortbread base, a luscious homemade caramel center, and a glossy chocolate topping, they’re perfect for holidays, bake sales, or a special treat any day of the week!
Ingredients
For the Shortbread Base:
- 1 cup (2 sticks) unsalted butter, cold and cubed
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Caramel Filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup unsalted butter
- ½ cup light brown sugar
- 2 tablespoons light corn syrup
- ¼ teaspoon sea salt (optional, for a salted caramel twist)
For the Chocolate Topping:
- 1½ cups semi-sweet chocolate chips (or chopped dark chocolate)
- 1 tablespoon coconut oil or unsalted butter (optional, for a glossy finish)
How to Make Caramel Shortbread Squares
1. Make the Shortbread Base:
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a bowl, cream together the cold butter and sugar until light and fluffy.
- Add the flour and salt, mixing until the dough is crumbly and holds together when pressed.
- Press the mixture evenly into the bottom of the prepared pan.
Tip: Use the bottom of a glass or spatula to press the dough flat without overpacking. - Bake for 20–25 minutes, or until the edges are lightly golden. Let cool completely.
2. Prepare the Caramel Layer:
- In a saucepan, combine the sweetened condensed milk, butter, brown sugar, and corn syrup.
- Cook over medium heat, stirring constantly until the mixture thickens and turns golden—about 10–12 minutes.
Caution: Stir continuously to avoid scorching the caramel. - Pour the caramel over the cooled shortbread and spread it out evenly.
- Let it set at room temperature, or chill in the fridge for quicker setting.
3. Add the Chocolate Topping:
- In a microwave-safe bowl or double boiler, melt the chocolate chips with coconut oil or butter, stirring until silky smooth.
- Pour the melted chocolate over the caramel and smooth it out with a spatula.
- Pro Tip: While the chocolate is still wet, sprinkle with sea salt flakes, crushed toffee bits, or chopped nuts for an added flair.
4. Chill & Slice:
- Let the entire dessert cool at room temp or in the fridge until fully set.
- Slice into bars or squares using a sharp knife. For clean cuts, wipe the knife between slices.
Storage Tips
Store in an airtight container at room temperature for up to 5 days, or refrigerate for a firmer texture and longer shelf life. These bars also freeze beautifully!
Satisfy your sweet tooth with each bite of buttery shortbread, luscious caramel, and chocolate heaven!
Let me know if you’d like a peanut butter swirl version or holiday-themed toppings!
