Millionaire Bars {traditional and gluten free recipes}

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Millionaire Bars {traditional and gluten free recipes} like a Twix bar, only better!

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.

Whatever else you do, stash a few of these bars out of reach in the cupboard. I have a use for them that I’ll be sharing over the weekend and you will not want to miss out!


Millionaire Bars {traditional and gluten free recipes} tastes just like a Twix bar!

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Millionaire Bars {traditional and gluten free recipes}

5 from 1 vote
Recipe adapted from and with thanks to Center Cut Cook and Eats Well With Others
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Servings: 20 servings


  • 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.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Lisa Niblock says

    These look as you said completely irresistible! They are my favorite treat to have with coffee at one of our local cafes'! Haven't tried making them myself though… I think that will need to change! ;0)

    • Mary says

      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 * Thanks for catching that, Susan!

  2. Tessie says

    Have you ever used Bob’s red mill gluten-free baking flour? Supposedly, you don’t need the tapioca flour and potato starch and xantham gum, you just swap with an even amount of a/p .

    • Mary says

      Hi Tessie, I haven’t tried it in several years. I’ve heard that the blend of flours and starches has been greatly improved. If you do try it, please let me know how it works for you!

    • Mary says

      I haven’t tried it that way myself. However, if you have an all purpose GF flour blend that you love, it’s certainly worth trying. Let us know how it turns out!5 stars

  3. Helga says

    Hi any chance you could give some of your recipes with UK weights , we are not used to the cup methods over here. Would love to try these and other recipes.

    • Mary Younkin says

      Hi Helga, that isn’t something I am able to offer. Fortunately, there are many online calculators that can provide that info for recipes as needed. I’m glad that you like the recipes!