Million Dollar Bars are layers of shortbread, caramel, and chocolate that are similar to Twix bars. They’re luscious and insanely simple to make with only a few simple ingredients.
WHAT EXACTLY IS A MILLION DOLLAR BAR?
Million Dollar Bars are known by a variety of names, including Millionaire’s Shortbread, Chocolate Caramel Shortbread, Thousand Dollar Bars, and handmade Twix Bars, to mention a few.
But have you ever wondered where the Million Dollar Bars originated? According to legend, Million Dollar Bars are an adaption of a 12th century Scottish shortbread recipe that became increasingly luxurious over time.
Caramel is supposed to have appeared in the 1950s, and chocolate in the 1980s. This was shortly after the Twix bar was introduced in the United States.
Coincidence? I don’t think so.
The term “millionaire” is thought to have originated in Scotland as a reference to the country’s decadence.
If you like this traditional bar recipe, try my Hello Dolly Bars and Coconut Dream Bars.
YOU’RE GOING TO LOVE THESE MILLION DOLLAR BARS. They’re quick and easy to make, and they’re wonderful for the holidays, potlucks, baby showers, or just coffee with friends.
Quick and simple. This recipe is full with shortcuts that make assembling these Million Dollar Bars a breeze.
Decadent and rich. This is the recipe for deliciousness: buttery shortbread + chewy caramel + velvety chocolate.
Impressive. Something about the layering makes these cookie bars look like a million dollars.
Similar to a buttery Twix bar. If you prefer Caramel Twix candy bars (sorry, Peanut Butter Twix), they will taste similar to your favorite, but butterier.
Preheat the oven to 350 degrees Fahrenheit.
Crush the shortbread cookies in a food processor, blender, or with a rolling pin in a zip-top plastic bag.
Step 2
In an 8 × 8 square baking pan, combine the shortbread crumbs and sugar. I used an 8 × 8 Pyrex glass dish. Stir in the melted butter to mix.
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There’s no need to grease the pan ahead of time because there’s plenty of butter to keep the crust from sticking.
Step 3
Firmly press the mixture into the pan. Press it into the pan with a spatula, your hand, or the bottom of a glass.
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Step 4
Bake for 20 minutes, or until the crust is light golden brown.
Refrigerate the cookie foundation for at least 20 minutes, or until it is firm. (Do not freeze a warm or hot Pyrex dish).
Step 5
Melt the caramel bits and milk in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and creamy.
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Spread the caramel mixture evenly over the crust right away. Take care not to rip the crust.
Step 6
Refrigerate the caramel for at least 20 minutes or place it in the freezer for 10 minutes, or until it is solid.
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Step 7
Microwave the chocolate chips and shortening in a microwaveable bowl for 30 seconds, then stir. Melt it in 10-second increments until it is smooth and creamy.
Spread the chocolate layer evenly over the cooled caramel layer right away.
Allow the chocolate to dry for a few minutes before sprinkling with flaky sea salt.
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Put the pan in the refrigerator to cool fully.
MILLION DOLLAR BAR CUTTING
Remove the pan of Million Dollar Bars from the refrigerator and set it aside for about 5 minutes before cutting. This allows the chocolate to soften slightly so that it does not crack when cut into bars. Cut them into squares or rectangles with a sharp knife to mimic Twix bars.
STORAGE î 2 12 cup crushed shortbread biscuits 7 tbsp melted unsalted butter 2 tbsp white sugar 1 cup caramel pieces 2 tsp milk or almond milk 1 cup milk chocolate chips 2 tsp shortening sea salt
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INSTRUCTIONS
Preheat the oven to 350°F.
In an 8 × 8 square baking pan, combine the shortbread crumbs and sugar. Stir in the melted butter to mix.
Firmly press the mixture into the pan. Press it into the pan with a spatula, your hand, or the bottom of a glass.
Bake for 20 minutes, or until the crust is light golden brown. Refrigerate the crust for at least 20 minutes, or until it is firm. (Do not freeze a warm or hot Pyrex dish).
Microwave the caramel chunks and milk in 30-second increments, stirring in between, until smooth and creamy.
Spread the caramel mixture evenly over the crust right away. Take care not to rip the crust.
Refrigerate the caramel layer for at least 20 minutes or place it in the freezer for 10 minutes, or until firm.
Microwave the chocolate chips and shortening for 30 seconds, then stir. Melt it in 10-second increments until it is smooth and creamy. Spread the chocolate evenly over the caramel layer right away.
Allow the chocolate to dry for a few minutes before sprinkling the top with flaky sea salt. Put the pan in the refrigerator to cool fully.
Remove the pan of Million Dollar Bars from the refrigerator and set it aside for about 5 minutes before cutting. This allows the chocolate to soften slightly so that it does not crack when cut.
Cut them into squares or rectangles with a sharp knife to mimic Twix bars.
Refrigerate in an airtight container for up to one week or freeze for up to three months.
