Why is my caramel not thickening?

The most common reason is heat that's too low or inconsistent stirring. Make sure you're using medium-low heat and stirring constantly. The process should take about 20 minutes—if it's taking much longer, you can slightly increase the heat. Be patient; it will suddenly transform into that beautiful thick caramel.

Can I use unsalted butter instead?

Absolutely! If using unsalted butter, add ¼ teaspoon of salt to both the cookie base and the caramel filling to maintain that sweet-salt balance that makes these bars so addictive.

My chocolate layer cracked when cutting—how can I prevent this?

Let the bars sit at room temperature for about 15 minutes before cutting. The coconut oil in the chocolate helps prevent hardness, but if your refrigerator is very cold, the chocolate might become too firm. Using a hot knife (heated under hot water and dried) also helps create clean cuts.

Can I double this recipe?

Yes! For a crowd, double all ingredients and use two 9x13 pans rather than one larger pan. This maintains the perfect ratio of layers and ensures even baking of the shortbread base.

Millionaire Bars Recipe

Name: Millionaire Bars Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup salted butter, softened; 1/2 cup granulated sugar; 2 Tbsp brown sugar; 2 1/2 cups all-purpose flour; 1/2 cup salted butter; 1/2 cup brown sugar; 1 (300 ml/140 oz) can sweetened condensed milk; 1 tsp vanilla extract; 2 cups chocolate chips; 1 Tbsp coconut oil

Description

A decadent treat that combines a buttery cookie base, a rich caramel filling, and a luscious chocolate topping. These Millionaire Bars are the perfect indulgent dessert for any occasion. Simple to prepare, they’ll surely impress anyone who takes a bite!

Ingredients

Units Scale

Cookie Layer

1 cup salted butter, softened
1/2 cup granulated sugar
2 Tbsp brown sugar
2 1/2 cups all-purpose flour

Filling

1/2 cup salted butter
1/2 cup brown sugar
1 (300 ml/140 oz) can sweetened condensed milk
1 tsp vanilla extract

Chocolate Topping

2 cups chocolate chips
1 Tbsp coconut oil

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Instructions

Prepare the Pan
Preheat the oven to 350˚F. Line a 9×13 inch baking pan with aluminum foil and set aside to ensure the bars don’t stick during baking.
Make the Cookie Layer
In a medium, microwave-safe bowl, melt 1 cup of butter. Mix in the granulated sugar, brown sugar, and all-purpose flour to create a dough. Press the dough evenly into the prepared baking pan. Bake for 20-25 minutes, or until the crust is lightly browned. Once baked, remove from the oven and set aside to cool slightly.
Prepare the Caramel Filling
In a medium saucepan, combine the butter, brown sugar, and sweetened condensed milk. Cook over low heat while stirring constantly. Allow the mixture to simmer gently and stir until it thickens and takes on a caramel color, approximately 20 minutes. Remove from heat and stir in the vanilla extract. Pour the caramel mixture evenly over the cookie base and allow it to cool completely.
Make the Chocolate Topping
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth. Once melted, pour the chocolate mixture over the caramel layer and spread evenly.
Refrigerate and Serve
Place the pan in the refrigerator to let the chocolate layer set completely. Once firm, cut into squares using a sharp knife. Store the bars in an airtight container for freshness.

Notes

To prevent the cookie base from sticking, you can use parchment paper instead of aluminum foil.
For even cutting, warm the knife under hot water, then dry it before slicing into the bars.
These bars can be stored in the refrigerator for up to one week or frozen for longer storage.
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Nutrition

Serving Size: 1 bar
Calories: 320kcal
Sugar: 35g
Sodium: 130
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg