Million Dollar Bars


For the shortbread base:

  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, at room temperature
  • 1/3 cup (65g) granulated sugar
  • 1/4 teaspoon salt

For the caramel filling:

  • 1 can (14 oz/400g) sweetened condensed milk
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (100g) brown sugar
  • 1 tablespoon corn syrup or golden syrup

For the chocolate topping:

  • 8 oz (225g) semi-sweet chocolate, chopped
  • 1/4 cup (60g) unsalted butter


  1. Preheat the oven to 350°F (180°C). Grease an 8-inch (20cm) square baking pan and line with parchment paper.
  2. In a medium bowl, whisk together the flour and salt. In a separate bowl, beat the butter and sugar together until light and fluffy. Add the flour mixture to the butter mixture and mix until a dough forms.
  3. Press the dough evenly into the prepared pan. Prick the dough all over with a fork and bake for 20-25 minutes, or until lightly golden. Let cool completely.
  4. To make the caramel filling, combine the condensed milk, butter, brown sugar, and corn syrup in a medium saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and turns a caramel color, about 10-15 minutes. Pour the caramel over the cooled shortbread base and smooth it out with a spatula. Let cool to room temperature.
  5. To make the chocolate topping, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water, stirring until smooth. Pour the chocolate over the cooled caramel layer and spread it out evenly. Let cool until set.
  6. Once the chocolate is set, use a sharp knife to cut the bars into squares. Store the bars in an airtight container at room temperature for up to 5 days. Enjoy!

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