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–+ servings
front shot of two stacked millionaire's shortbread bars seven around on sheet pan with spoon beside and white flowers behind, as well as stack of plates and another bar with bite missing.

Millionaire's Shortbread Bars

5 from 1 vote
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Author: Traci Crossland
Rich, luxurious, and truly irresistible. Buttery shortbread, homemade soft caramel, and dark chocolate ganache create three layers of deliciousness in these Millionaire's Shortbread Bars! SO. GOOD.

Ingredients

Shortbread

  • 1¼ cups salted butter room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 6 large egg yolks room temperature
  • 3 cups all purpose flour*

Caramel

  • 2 cups granulated sugar
  • ⅔ cup corn syrup
  • 2½ cups heavy cream
  • 4 Tablespoons salted butter
  • 1 Tablespoon vanilla extract

Ganache

US Customary - Metric

Instructions

Shortbread

  • Heat oven to 350℉.
  • Line 9 inch x 13 inch pan with parchment paper. Set aside.
  • With an electric mixer, beat butter, sugar, and vanilla until light and fluffy, about 2-3 minutes.
  • Add yolks, one at a time, beating well after each.
  • Stir in flour.
  • Press evenly in bottom of prepared pan.
  • Prick dough all over with a fork.
  • Bake for 25 minutes, or until brown around the edges.
  • Set aside to cool.

Caramel

  • Combine sugar, corn syrup, heavy cream, and butter in a large saucepan.
  • Heat over medium low heat, stirring continuously, until sugar has melted.
  • Brush down sides of pan with pastry brush dipped in water.
  • Continue to cook until mixture reaches 245℉ on a candy thermometer.
  • Remove from heat.
  • Stir in vanilla.
  • Pour over top of cooled shortbread.
  • Carefully, spread to the edges with a rubber spatula.

Ganache

  • In a microwave safe bowl, combine chocolate and cream.
  • Microwave on high for 30 seconds.
  • Use a rubber spatula to stir well.
  • Microwave in 15 second increments, stirring after each, until melted and smooth.
  • Pour over top of cooled cookie bars.
  • Allow chocolate to set before cutting into bars.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Substitutions:
  • Semi-sweet can be used in place of bittersweet chocolate, but keep in mind that the bars may be a lot sweeter.
Expert Tips:
  • Do NOT over-bake the shortbread, as it will be too dry and crumbly for these bars. The shortbread needs to just begin to brown when it’s ready.
  • You will need to test your thermometer before using it for the candy. The best way to do this is boil a pot of water with your thermometer in it. A pot of boiling water should read 212 degrees Fahrenheit.
  • Don’t let the thermometer sit at the bottom of the pot when you are cooking.
  • Use a bigger pot than you think you need! The caramel bubbles up very high when you’re cooking.
  • The shortbread needs to be room temperature before you pour the caramel on top.
  • Let the caramel layer cool completely before adding the ganache.
  • These bars are easiest to cut at room temperature.

Nutrition

Serving: 1barCalories: 517kcalCarbohydrates: 53gProtein: 4gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 122mgSodium: 112mgPotassium: 147mgFiber: 2gSugar: 39gVitamin A: 1005IUVitamin C: 0.2mgCalcium: 48mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.