Description
These no-bake Millionaire’s Shortbread Bars combine a crunchy shortbread base, a rich, gooey caramel layer, and a smooth chocolate topping for an irresistible treat that requires no oven and minimal effort.
Ingredients
Scale
Shortbread Base
- 10.5 ounces shortbread cookies
- 7 tablespoons unsalted butter, melted
Caramel Layer
- 6 tablespoons light brown sugar
- 6 tablespoons unsalted butter
- 1 (14-oz) can sweetened condensed milk
- 1/4 teaspoon salt (or more to taste)
Chocolate Topping
- 8 ounces semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
- Prepare the Shortbread Base: Crush the 10.5 ounces of shortbread cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with 7 tablespoons of melted unsalted butter until well combined. Press this mixture firmly into the base of a lined 9×13-inch baking pan to form an even layer. Chill in the refrigerator for about 10 minutes to set.
- Make the Caramel Layer: In a medium saucepan over medium heat, combine 6 tablespoons of light brown sugar, 6 tablespoons of unsalted butter, 1 can (14 ounces) of sweetened condensed milk, and 1/4 teaspoon salt. Stir continuously and bring the mixture to a gentle boil. Reduce heat to low and simmer while stirring frequently for about 10 to 15 minutes until the mixture thickens and turns a caramel color.
- Assemble the Bars: Pour the warm caramel mixture over the chilled shortbread base, spreading it evenly with a spatula. Return the pan to the refrigerator and chill for about 20 minutes or until the caramel layer is firm and set.
- Add the Chocolate Topping: Melt 8 ounces of semi-sweet chocolate chips with 1 tablespoon of unsalted butter in a heatproof bowl over simmering water (double boiler method) or in short bursts in the microwave, stirring until smooth. Spread the melted chocolate evenly over the set caramel layer. Chill the bars in the refrigerator for at least 30 minutes until the chocolate is firm. Once set, cut into 16 bars and serve.
Notes
- For best results, use a good quality shortbread cookie for the base to ensure a rich buttery flavor.
- You can adjust the salt in the caramel layer according to your taste preference.
- To speed up setting times, place the pan in the freezer for 10-15 minutes instead of the fridge.
- Store the bars in an airtight container in the refrigerator for up to one week.
- Allows for easy customization – try topping with flaky sea salt or chopped nuts.
