Decadent No-Bake Millionaire’s Shortbread Bars

Indulge in layers of buttery shortbread, rich caramel, and smooth chocolate with these decadent no-bake Millionaire’s Shortbread Bars. Perfect for any occasion, these bars deliver a luxurious treat with minimal effort.

Why You’ll Love This Recipe

• No-Bake Convenience: No oven needed, making it an easy dessert for any season.
• Luxurious Layers: The combination of shortbread, caramel, and chocolate is pure indulgence.
• Perfect for Sharing: These bars are ideal for parties, potlucks, or gifting.
• Customizable: Adjust the sweetness, use dark chocolate, or add sea salt for a gourmet twist.
• Make-Ahead Dessert: Prepare in advance for stress-free entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Shortbread Layer:

• 2 cups crushed shortbread cookies
• 1/2 cup unsalted butter, melted

For the Caramel Layer:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract

For the Chocolate Layer:

• 1 1/2 cups semisweet chocolate chips
• 1/4 cup heavy cream

Directions

Prepare the Shortbread Base:

1. In a mixing bowl, combine the crushed shortbread cookies and melted butter until evenly mixed.
2. Press the mixture into the bottom of an 8×8-inch pan lined with parchment paper.
3. Refrigerate for 20 minutes to set.

Make the Caramel Layer:

1. In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, and corn syrup.
2. Cook, stirring constantly, until the mixture thickens and turns golden caramel in color, about 10-12 minutes.
3. Remove from heat and stir in the vanilla extract.

Assemble the Caramel Layer:

1. Pour the caramel mixture over the chilled shortbread layer, spreading it evenly.
2. Refrigerate for at least 1 hour, or until the caramel is set.

Prepare the Chocolate Layer:

1. In a microwave-safe bowl, combine the chocolate chips and heavy cream.
2. Microwave in 20-second intervals, stirring after each, until the chocolate is fully melted and smooth.

Top the Bars:

1. Pour the melted chocolate over the caramel layer, spreading it evenly.
2. Refrigerate for another hour, or until the chocolate is firm.

Slice and Serve:

1. Lift the bars out of the pan using the parchment paper.
2. Slice into squares or rectangles and serve chilled or at room temperature.

Servings and Timing

• Servings: 16 bars
• Prep Time: 15 minutes
• Chill Time: 2 hours 20 minutes
• Total Time: 2 hours 35 minutes
• Calories: Approximately 400 kcal per bar

Variations

• Dark Chocolate: Swap semisweet chocolate with dark chocolate for a less sweet, more intense flavor.
• Salted Caramel: Sprinkle sea salt over the caramel or chocolate layer for a salted caramel version.
• Nutty Crunch: Add chopped nuts like pecans or almonds between layers for extra texture.
• Flavored Caramel: Add a splash of bourbon or espresso powder to the caramel for a unique twist.
• Cookie Crust: Use graham crackers or digestive biscuits instead of shortbread for a different base.

Storage/Reheating

• Storage: Store bars in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze in a single layer in a freezer-safe container for up to 1 month. Thaw in the refrigerator before serving.
• Reheating: These bars are best served chilled or at room temperature; no reheating needed.

FAQs

1. Can I use store-bought caramel sauce?

Store-bought caramel can be used, but homemade caramel provides a richer flavor and better texture for this recipe.

2. How do I keep the caramel layer from sticking?

Line your pan with parchment paper, and ensure the caramel is fully set before adding the chocolate layer.

3. Can I make this recipe gluten-free?

Use gluten-free shortbread cookies to create a gluten-free version of these bars.

4. What type of chocolate works best?

Semisweet or dark chocolate is ideal for a balanced sweetness. Avoid milk chocolate if you prefer a less sugary result.

5. Can I add toppings?

Yes, sprinkle crushed nuts, flaked sea salt, or decorative sprinkles on top of the chocolate layer before it sets.

6. Can I double the recipe?

Absolutely! Use a larger pan and double the ingredients. Adjust chilling time as needed.

7. How do I cut clean slices?

Use a sharp knife warmed under hot water, wiping it clean between cuts for neat edges.

8. Can I make these bars dairy-free?

Use dairy-free butter, sweetened condensed coconut milk, and dairy-free chocolate to adapt this recipe.

9. Can I skip the corn syrup in the caramel?

The corn syrup helps stabilize the caramel, but you can substitute it with honey or golden syrup.

10. Do these bars travel well?

Yes, as long as they’re kept cool to prevent the chocolate and caramel layers from softening.

Conclusion

Decadent No-Bake Millionaire’s Shortbread Bars are a show-stopping dessert that’s both indulgent and easy to make. With a trifecta of buttery shortbread, gooey caramel, and luscious chocolate, these bars are sure to be a hit at any gathering or as a personal treat. Whether you’re a fan of no-bake recipes or looking for an elegant dessert with minimal effort, this recipe is a must-try!

Decadent No-Bake Millionaire’s Shortbread Bars

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• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 16 bars 1x
• Category: Desserts
• Method: No-Bake
• Cuisine: British
• Diet: Vegetarian

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Description

Savor the luxury of No-Bake Millionaire’s Shortbread Bars with layers of buttery shortbread, luscious caramel, and silky chocolate. This easy, no-bake dessert is perfect for any occasion and a guaranteed crowd-pleaser! #MillionairesShortbreadBars

 

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Ingredients

Units USM Scale 1x2x3x

For the Shortbread Layer:

• 2 cups crushed shortbread cookies
• 1/2 cup unsalted butter, melted

For the Caramel Layer:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract

For the Chocolate Layer:

• 1 1/2 cups semisweet chocolate chips
• 1/4 cup heavy cream

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Instructions

• Prepare the Shortbread Base:
  • Combine crushed shortbread cookies and melted butter in a mixing bowl.
  • Press into an 8×8-inch pan lined with parchment paper.
  • Chill in the refrigerator for 20 minutes.
• Make the Caramel Layer:
  • Heat sweetened condensed milk, brown sugar, butter, and corn syrup in a saucepan over medium heat.
  • Stir constantly until the mixture thickens and turns golden, about 10-12 minutes.
  • Remove from heat and stir in vanilla extract.
• Assemble the Caramel Layer:
  • Spread the caramel mixture evenly over the chilled shortbread base.
  • Chill in the refrigerator for at least 1 hour until set.
• Prepare the Chocolate Layer:
  • Melt chocolate chips and heavy cream in a microwave-safe bowl in 20-second intervals, stirring until smooth.
• Top the Bars:
  • Pour melted chocolate over the caramel layer and spread evenly.
  • Chill for another hour until the chocolate is firm.
• Slice and Serve:
  • Use parchment paper to lift the bars from the pan.
  • Slice into squares or rectangles and serve chilled or at room temperature.

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Notes

• Use dark chocolate chips for a less sweet variation.
• Add a sprinkle of sea salt on top for a salted caramel twist.
• Store in the refrigerator for up to one week.

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Nutrition

• Serving Size: 1
• Calories: 400 kcal