My First Caramel Mess
I first made these bars for a church picnic. I was so nervous. The caramel boiled over on my stove. What a sticky mess! I still laugh at that.
But the bars were a hit. Everyone asked for the recipe. That’s when I knew this was a special treat. It’s worth the little bit of fuss.
Why We Make Them
These bars have three perfect layers. A crunchy base, a soft caramel, and a snap of chocolate. Each bite is different.
This matters because food should be fun. It should make you smile. Making them teaches patience, too. Good things take a little time. What’s your favorite three-layer dessert?
The Secret to the Crust
Use your fingers to press the dough. Feel it become smooth. Prick it with a fork so it bakes flat.
Here’s a key step. When the crust is warm, press it down with a spatula. This makes it solid. It won’t crumble when you cut the bars later. *Fun fact: This is called “millionaire’s shortbread” because it’s so rich!*
Watching the Caramel
The filling is my favorite part. You stir and watch. It turns a beautiful golden color. Doesn’t that smell amazing?
A thermometer helps a lot. It tells you when the caramel is ready. This matters. If you don’t cook it enough, it’s runny. Too much, and it gets hard. Have you ever made caramel before?
The Chocolate Trick
Melting chocolate can be tricky. If it gets too hot, it looks dull. Here’s my grandma’s trick.
Melt most of it gently. Then stir in the grated chocolate. The grated bits help it cool and set shiny. You get a perfect, glossy top. It looks so professional.
Cutting and Sharing
Let everything cool completely. I know, it’s hard to wait! Use the foil to lift it out. A serrated knife cuts best.
Make small bars. They are very sweet. One is just enough. They keep for a week, if you hide them! Do you share your treats or keep them a secret?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Crust: | ||
| All-purpose flour | 2 ½ cups (12 ½ oz/354 g) | |
| Granulated sugar | ½ cup (3 ½ oz/99 g) | |
| Salt | ¾ teaspoon | |
| Unsalted butter, melted | 16 tablespoons | 2 sticks |
| Filling: | ||
| Sweetened condensed milk | 1 (14-ounce) can | |
| Brown sugar, packed | 1 cup (7 oz/198 g) | |
| Heavy cream | ½ cup | |
| Corn syrup | ½ cup | |
| Unsalted butter | 8 tablespoons | 1 stick |
| Salt | ½ teaspoon | |
| Chocolate: | ||
| Bittersweet chocolate, chopped fine | 6 ounces (170 g) | |
| Bittersweet chocolate, grated | 2 ounces (57 g) | Total 8 oz (227 g) |
My Millionaire’s Shortbread Secret
Hello, my dear. Come sit at the table. Let’s make my famous caramel shortbread bars. They are pure happiness in three layers. I call them my “Millionaire’s Shortbread.” It feels fancy, doesn’t it? But it’s just simple, good things stacked together. A buttery crust, a gooey caramel, and a shiny chocolate hat. I’ve made these for every school bake sale for years. The kids always find my table first. I still laugh at that.
Making them is like building a little edible house. You start with a strong, sweet foundation. The caramel is the cozy middle. The chocolate is the perfect roof. Just take your time. I’ll walk you through it. My granddaughter helped me last week. She said it was like a science project, but tastier. Doesn’t that smell amazing? Let’s begin.
Step 1: First, line your baking pan with foil. This makes a sling. It lets you lift the whole block out later. Trust me, it’s a magic trick. Fold two sheets and lay them across the pan. Push the foil right into the corners. Now, mix your crust. Flour, sugar, and salt go in a bowl. Pour in the melted butter. Stir until it looks like wet sand.
Step 2: Crumble that sandy dough into your pan. Press it down firmly with your fingers. Make it nice and even. Then, take a fork and poke little holes all over. This keeps the crust flat. Bake it until it’s a light golden brown. It will smell like heaven. When it comes out, press it down gently with a spatula. (Here’s a hard-learned tip: Pressing the warm crust makes it less crumbly later. Don’t skip this!)
Step 3: Now for the fun part—the caramel! Put everything in a big, heavy pot. Sweetened milk, brown sugar, cream, and more. Stir it over medium heat. You must watch it closely. It needs to get nice and thick. This takes patience, about 20 minutes. What does the caramel remind you of? Share below! Pour it over your cooled crust. Spread it quickly. It will be very hot. Let this cool completely. Go read a book for an hour.
Step 4: The chocolate roof is last. Melt most of the chopped chocolate gently. I use the microwave at half power. Stir it every 15 seconds. Then, stir in the grated chocolate. This makes it set with a lovely snap. Spread it over the cool caramel. Pop the whole pan in the fridge for just 10 minutes. This sets the chocolate perfectly.
Step 5: Time to cut! Use the foil sling to lift your giant cookie out. Isn’t that clever? Use a serrated knife. A gentle sawing motion works best. Cut it into small bars. They are very rich, so little squares are perfect. Then, try not to eat them all at once. I dare you.
Cook Time: 45–50 minutes
Total Time: About 3 hours 15 minutes (with cooling)
Yield: Makes about 40 small bars
Category: Dessert, Cookies
Three Fun Twists to Try
Once you master the classic, you can play. My family loves when I change it up. Here are three of our favorite twists. They are all simple and delicious.
Sea Salt Sparkle: Sprinkle a little flaky sea salt over the wet chocolate. It makes the sweet caramel sing.
Nutty Crunch: Press a handful of chopped toasted pecans into the caramel layer before it sets. So good.
Orange Zest Dream: Add a teaspoon of orange zest to the crust dough. It’s a sunny, surprising little note.
Which one would you try first? Comment below!
Serving with a Smile
These bars are a treat all by themselves. But I love making a plate look special. For a party, stack two bars on a small plate. Add a few fresh raspberries on the side. The red looks so pretty against the chocolate. You could also dust them with a tiny bit of powdered sugar. It looks like a light snowfall.
What to drink? For the grown-ups, a small glass of tawny port is wonderful. It’s sweet and rich, just like the bars. For everyone, a cold glass of milk is the classic choice. Or a cup of peppermint tea. The mint is a lovely, fresh contrast. Which would you choose tonight?
Keeping Your Millionaire’s Shortbread Perfect
These bars keep well at room temperature. Just layer them with parchment paper in a tin. They stay delicious for a week. For longer storage, the freezer is your friend. Wrap bars tightly in plastic wrap. Then place them in a freezer bag. They will keep for three months. Thaw them on the counter for an hour.
I once froze a whole batch for my grandson’s visit. He was so happy to find them! Batch cooking like this saves future you time. It means you always have a sweet treat ready. This matters for busy days or surprise guests.
Have you ever tried storing it this way? Share below!
Shortbread Troubles? Easy Fixes Right Here
First, a crumbly crust that won’t press down. Your butter might be too hot. Let the melted butter cool a bit first. This helps the dough hold together. I remember when my crust was like dry sand. Cooling the butter fixed it perfectly.
Second, the caramel filling is too soft or too hard. Use a thermometer. Cooking to the right temperature matters for texture. It gives you that perfect, chewy bite. Third, the chocolate cracks when you cut it. Let it set only until just firm. Don’t let it get rock hard in the fridge.
Fixing these small issues builds your kitchen confidence. You learn how ingredients work together. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use a good gluten-free flour blend. The results are very good.
Q: Can I make it ahead?
A: Absolutely. Make the whole recipe up to three days early. Store it in the tin.
Q: What if I don’t have corn syrup?
A: You can use golden syrup or honey. The flavor will change a little, but it’s still tasty.
Q: Can I make a half batch?
A: You can. Use an 8-inch square pan. Just halve all the ingredients carefully.
Q: Any optional tips?
A: Sprinkle a little sea salt on the chocolate. It makes the flavors sing. *Fun fact: This treat is called “Millionaire’s Shortbread” because it’s so rich!*
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these bars. Baking is about sharing joy. It is about creating sweet memories. I would love to hear about your baking adventure. Tell me about your family’s smiles.
Have you tried this recipe? Give your experience in the comments. Your stories are my favorite thing to read. Now, go enjoy your delicious creation.
Happy cooking!
—Grace Ellington.
Caramel Shortbread Cookie Bars
Description
Indulge in the classic, decadent layers of Millionaire’s Shortbread: a buttery shortbread crust, rich homemade caramel, and a smooth bittersweet chocolate topping.
Ingredients
Crust:
Filling:
Chocolate:
Instructions
- For the crust: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Make a foil sling for a 13×9-inch baking pan. Combine flour, sugar, and salt in a medium bowl. Add melted butter and stir until flour is evenly moistened.
- Crumble dough evenly over the prepared pan. Press and smooth into an even layer using your fingertips and palm. Pierce dough all over with a fork at 1-inch intervals. Bake until light golden brown and firm, 25 to 30 minutes.
- Transfer pan to a wire rack. Press firmly on the entire surface of the warm crust with a metal spatula to compress it. Let cool until just warm, at least 20 minutes.
- For the filling: Stir condensed milk, brown sugar, heavy cream, corn syrup, butter, and salt together in a large, heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture registers 236-239°F, 16 to 20 minutes.
- Pour the hot caramel filling over the crust and spread to an even thickness. Let cool completely, about 1½ hours.
- For the chocolate: Microwave 6 ounces of finely chopped chocolate at 50% power, stirring every 15 seconds, until melted but not much warmer than body temperature. Add the 2 ounces of grated chocolate and stir until smooth.
- Spread the melted chocolate evenly over the cooled caramel layer. Refrigerate until the chocolate is just set, about 10 minutes.
- Using the foil overhang, lift the shortbread out of the pan. Transfer to a cutting board and discard the foil. Using a serrated knife, cut into 40 pieces as directed: first in half, then into strips, then crosswise.
Notes
- Shortbread can be stored at room temperature, between layers of parchment, for up to 1 week.