Millionaire Bars begin with crisp buttery shortbread, then they are layered with chewy caramel and dark chocolate. I could probably stop right there and you’d be convinced to make these bars. However, I need to tell you that these bars taste just like a Twix, only better. Why? Because the shortbread is more flavorful, the caramel is richer, and the chocolate is darker. So yes, much better.
These bars were absolutely irresistible. I sliced them for the photo and then I slivered them into bite size pieces. This was not the wisest move, because every single time I opened the refrigerator for the next day I popped another piece in my mouth.
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- Shortbread Ingredients:
- 1/2 cup cold butter cut into pieces
- 2/3 cup brown rice flour *
- 1/3 cup tapioca starch *
- 3 tablespoons potato starch *
- 1/2 teaspoon xanthan gum *
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- * If you are not in need of a gluten free recipe simply substitute a total of 1 cup all-purpose flour for the items marked with an *
- Caramel Layer Ingredients:
- 1/2 cup butter
- 1 14 ounce can sweetened condensed milk
- 2 tablespoons brown rice syrup or corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoons kosher salt
- Chocolate Layer Ingredients:
- 2 cups semi sweet or dark chocolate chips
- 1 tablespoon butter
- Optional: kosher course sea salt, or Maldon salt (if you have it)
- Preheat the oven to 350 degrees. Line an 8"-10" square pan with greased foil or parchment paper. Combine all of the shortbread ingredients in a food processor and pulse a few times to combine and break it down into crumbs. Pour the crumbs into the prepared pan and press lightly with your fingertips to form the crust. Bake for 20-22 minutes until the crust is lightly browned. Remove from the oven and cool completely.
- Melt the butter in a medium saucepan over medium heat. Add the condensed milk, syrup, vanilla, and salt and whisk to combine. Bring to a low boil and cook for 8-10 minutes, whisking and scraping the bottom constantly. The mixture will thicken and turn golden brown. Pour the caramel over the crust and spread evenly to the edges. Let it cool to room temperature, about 30 minutes.
- Melt the chocolate with the butter in a medium size glass mixing bowl in the microwave for 1 1/2 minutes at half power. Stir and microwave an additional 30 seconds at 50% power, only as needed. Stir until the chocolate is smooth and completely melted. (If you'd rather not use the microwave, you can also melt the chocolate in the glass bowl over a pan of gently simmering water.)
- Pour the chocolate over the caramel and spread it out evenly to the sides. Sprinkle lightly with course salt, if desired. Let cool at room temperature for 10-15 minutes and then refrigerate for 1 hour. Use the foil or parchment to lift the bars out of the pan before slicing. Enjoy!
You can use this method to grate the butter and combine it with the flours for the crust. Or you can follow the directions below and pulse the butter and the flours in a food processor. You don't need a fancy processor, I use a tiny $20 model and it works great for little tasks like this one.
If you leave the bars in the refrigerator overnight, let them sit at room temperature for at least 15-20 minutes before slicing. Otherwise they will be very hard to cut and the chocolate will likely crack.