Caramel bars are a classic dessert with 3 layers: a buttery shortbread crust, topped with homemade caramel and melted chocolate on top! Tasty Millionaire Bars are a crowd pleasing favorite that everyone enjoys!
I have been making these caramel shortbread bars for YEARS and all sorts of occasions. It’s such a simple and straightforward recipe that it tastes little time to prepare and because it’s so simple it can go with just about any event. Perfect for a fun dessert option to take to your next BBQ, party, holiday gathering, etc. Even adding some slices to the next holiday cookie exchange could be a great idea, hint hint. 😉
What are Millionaire bars?
Similar to a Twix candy bar, these treats are made with a shortbread cookie crust and then topped with a homemade caramel layer. This is made in a saucepan so having a candy thermometer is handy, otherwise, follow the notes closely to make sure it comes out perfectly. Then, of course, the top is made with semi-sweet chocolate which gives us a nice contrast in flavor and colors making every square look and taste incredible.
BEST CANDY THERMOMETER
My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well.
I also have the classic candy thermometer that fits to the side of the pot. But I usually find myself just using the Thermapen!
Ingredients for caramel cookie bars
For the crust you will need:
-Butter: You will need 2 sticks of softened butter (1 cup in total)
-Sugar: ½ cup of granulated sugar will make the cookie crust nice and sweet.
-Flour: For the base of the crust recipe you will need 2 cups of all-purpose flour.
For the caramel layer you will need:
-Butter: To make our caramel rich and flavorful you will need 2 sticks (one cup) of butter.
-Sugar: Adding ¾ cups of granulated sugar to the caramel will make it sweet and help it to caramelize.
-Condensed milk: Use 1 can of sweetened condensed milk to sweeten the caramel and make it thick.
-Corn syrup: Adding in 4 tablespoons of light corn syrup will help to make the caramel shiny, thick, and flavorful.
Final Layer is CHOCOLATE!
-Semi-sweet chocolate chips: You’ll need 1 ½ to 2 cups of chocolate chips.
How to make Millionaire caramel bars
Start by making the crust by creaming together the butter and sugar in a large bowl and adding in the flour. It should be crumbly and seem a bit dry, but this is perfect.
Press the mixture into the bottom of a 9×13 baking dish using the back of a spoon of your fingers.
Bake in the oven at 350 degrees F for 15 minutes.
Once the crust has come out of the oven and begins to cool, begin making the caramel layer.
Bring the sugar, butter, condensed milk, and corn syrup to a boil in a saucepan.
Stir constantly until the mixture is a light toffee color. If you have a candy thermometer, it should reach 240 degrees F (soft-ball stage) this takes about 10-15 minutes.
Pour the caramel mixture over the top of the cookie crust and then immediately top with your chocolate chips. Sprinkle them evenly so that there is one layer of chocolate chips. If you pile them up, the chocolate chips on top will not melt.
Wait a few minutes for the chocolate to soften and melt and appear shiny. Then spread the chocolate evenly into a smooth layer on top of the caramel layer.
Chill in the fridge until set and cut into bars to serve. Enjoy!
Millionaire Caramel Bars
Ingredients
BUTTERY CRUST
- 1 cup butter 2 sticks, softened to room temperature
- ½ cup white sugar
- 2 cups all-purpose flour
CARAMEL LAYER
- 1 cup butter 2 sticks
- ¾ cup white sugar
- 14 oz sweetened condensed milk
- 4 TBSP light corn syrup
CHOCOLATE TOPPING
- 2 cups semi sweet chocolate chips
Instructions
BUTTERY CRUST
- Cream butter and sugar together and then add flour to the mixture. It will be crumbly and seem a little bit dry, but that’s perfect!
- Pat the mixture into a greased 9X13 pan – I’m sure you could use a spoon or something, but I always just use my fingers and it works great.
- Bake the crust at 350°F for 15 minutes.
CARAMEL LAYER
- Once the crust is out and cooling, you can begin making the caramel layer. In a sauce pan, bring all of the ingredients except the chocolate to a boil, stirring constantly, until mixture is a light toffee color. If you have a candy temperature, the mixture will be ready once the mixture reaches 240 degrees Fahrenheit (soft ball stage). It will take about 10-15 minutes.
- Pour mixture over baked crust and immediately sprinkle semi-sweet chocolate chips on the top of the caramel layer.
CHOCOLATE TOPPING
- You want to sprinkle them as evenly as possible so that there is a single layer of chocolate chips – if you have chocolate chips on top of other chocolate chips, they will not melt properly. Wait a couple of minutes, until all of the chocolate chips are “shiny” and then they will be melted enough to spread.
- Spread the chocolate chips evenly into a smooth layer on top of the chocolate layer.
- Chill in fridge and cut into bars when set. Enjoy!
Nutrition
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Is the caramel supposed to be soft when chilled?
The caramel should be soft enough that you can bite down without much resistance or struggle, unlike a chewy caramel candy. That said, it should still hold up when sliced without oozing out everywhere. If your caramel doesn’t hold shape after being cut (because it’s too soft) then it’s most likely because the caramel wasn’t cooked long or hot enough.
What is a soft-ball stage?
When making candies there are different stages to describe the “hardness” of the sugar mix once set. Soft-ball stage is when you can place a small drop or two of the hot sugar mixture into a cup or bowl of ice water and it beads up and tries to form together. If you pull it out with your fingers it should remain a squishable ball. Hard-ball stage is just like this but the ball would be firm to the touch like a lollipop.
More Delicious Bar Recipes to Try Soon
- LEMON BUTTER BARS
- PEANUT BUTTER CHEESECAKE BARS
- RASPBERRY OATMEAL BARS
- SALTED NUT ROLL BARS
- PECAN PIE BARS
- SAMOA COOKIE BARS
- 7 LAYER MAGIC COOKIE BARS
- LOW SUGAR, LOW CARB HOMEMADE ALMOND JOY BARS
- STRAWBERRY SHORTCAKE BARS
- APPLE PIE BARS
- CHOCOLATE CARAMEL PEANUT BUTTER BARS
Triple layer caramel bars recipe are a decadent treat that has been passed down generations!
Caramel bars are a classic dessert with 3 layers: a buttery shortbread crust, topped with homemade caramel and melted chocolate on top! Tasty Millionaire Bars are a crowd pleasing favorite that everyone enjoys!
Cynthia Landrie says
These look so good! I have just pinned this recipe and I have shared it on my facebook!<br /><br />You have such great recipes on your site!<br /><br />Cynthia at http://FeedingBig.com
Katie Mar says
i love caramel and chocolate!! these look awesome!
Debi @ Adorned From Above says
These look so good. I'm going to need to make these. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this with everyone. It runs from Wednesday through midnight Sunday. Here is the link to the party.<br />http://www.adornedfromabove.com/2012/12/fabric-covered-can-pen-and-pencil.html<br />Debi @ Adorned From Above
Jen Meecham says
Is the caramel supposed to be pretty soft after it is refrigerated? I'm thinking maybe I didn't cook it long enough.
Nellie says
It should be soft, but completely set up so that you can cut them into bars without it oozing everywhere!
Shirin Deisch says
I tried to use the 9×13….and there wasn't enough flour mixture. Had to change it to an 8×8 pan. Also, the flour mixture was too soft. Not the dry, crumbly mix it was supposed to be