Millionaire Bars [+15 More Vintage Cookie Recipes]
When we lived in England, friends introduced me to these amazing short-bread/caramel/chocolate bars, and so now I think of them as a British delicacy. Though I’ve since discovered that an Australian “invented” them back in the 1970’s. So thanks to our friends Down Under for introducing them to the world(!).
It took a few tries to solve the too crumbly shortbread issue, the runny caramel problem, and the cracking chocolate situation. And ultimately, they desperately needed salt. But I’m now quite satisfied with the recipe, and I hope you will be too.
Make the Millionaire Bar Crust
First, mix the crust ingredients together with a mixer. If the dough doesn’t come together, mix it with your hands. Line your pan with foil and grease it. Using foil allows you to lift the bars out of the pan using the ends of the foil, which will make it easier to cut the bars.
Using a spatula (or your hands), press the dough into the bottom of the pan. Pop it into the oven to bake while you make the caramel.
Make the Caramel
Place all of the caramel ingredients, except the vanilla, into a saucepan and prepare as described in the recipe below.
Once your caramel has finished cooking, spread it over you crust. While it cools, prepare the chocolate topping.
Prepare the Chocolate Topping
Melt the chocolate and shortening in the microwave and stir. Once the mixture is completely smooth, spread over the caramel. Refrigerate until the chocolate hardens.
When you’re ready to cut them, let them sit out of the fridge for about 15 minutes, then cut using a sharp knife. Just before serving, crack some sea salt on top–scrumptious!
Salted Caramel Millionaire Bar Recipe
Ingredients
- For the crust, mix together the butter and sugar, add flour, mixing with your hands if necessary.
- Line a 9 a 9” x 9” (or 7” x 11”) pan with foil; grease.
- Press the crust into the pan using your hands or a spatula and bake for 20 minutes at 350 degrees.
- For the caramel, mix all ingredients but vanilla in a saucepan.
- Bring to a boil, then boil for seven minutes, stirring constantly.
- Cool the caramel and then add vanilla.
- Pour cooled caramel onto the crust.
- Melt chocolate and shortening in the microwave (30-60 seconds); pour over caramel, spreading to smooth.
- Put in the fridge to firm up the chocolate.
- When ready to cut, remove from the fridge and allow them to sit for 15 minutes to soften slightly.
- Cut into 1 1/2” squares with a sharp knife; grind some sea salt on the surface; serve!
* Subscribers can find a printable copy of this recipe in the Member Library under “Tutorials.” Not a subscriber yet? You can take care of that HERE.
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Oh my these sound so good. Salted Caramel is the best! Thanks for linking to TTF!
Mine are in the freezer right now, so I won't eat them!
These looks wonderful!
Thank you! (They are; I promise.)
Your caramel bars sound so good! Thank you so much for including my mom’s Best Italian Cookies in your collection! Merry Christmas!
You’re welcome Lois! Your mother’s Italian cookies fit right in with the vintage theme 🙂
I’m from UK ans we had these treats at bake sales and birthdays. We called them Chocolate Caramel Squares. Not nearly as fun as Millionaires Shortbread but still as delicious.
I only allow myself to make them once a year because I eat too many, LOL. We just had a couple of friends over and they loved them!! Thanks for stopping by Gillian 🙂
All I can say is YUM!
Haha! I think you would really enjoy them Susan 🙂
A delicious recipe with a wonderful history and tradition! Thanks so much for including my surprise cookies among your vintage cookie list.
Merry Christmas!
You’re very welcome, Meegan–thanks for sharing your yummy recipe with us!
Your salted caramel millionaire bars sound so delicious I can’t wait to make a batch. Thanks so much for including my recipes as well. I’m going to hop over and visit more of these posts!
Thanks for sharing your vintage-y recipes with us Michelle–Merry Christmas!
OHHHH! These sound good. I printed the recipe but am NOT going to try it right now! Too many calories floating around this house right now! Last batch (Of a 3/4 full trash bag) of Chex mix is in the oven; everyone gets a bag! This year my only cookie was a cake mix turned into cookies–chocolate, of course, with those tiny M&Ms–I turned 2 into an ice cream sandwich! Bake and wrap are currently dirty words in this household! Merry Christmas!
I have an affinity for caramel big time so these sound delish! I feel your pain — I made some cookies and I’m the one whose eating them the most lol Thanks for sharing all these recipes at Vintage Charm. xo Kathleen