If you’re ready to treat yourself (and everyone you love) to a show-stopping bite-sized indulgence, Millionaire’s Mini Bars are exactly what you’ve been searching for. Imagine the perfect layering: a buttery shortbread base, a rich, velvety caramel center, and a glossy chocolate top that snaps just so with every bite. These bars are incredibly satisfying, yet so simple to make at home. Whether you’re planning a party, a holiday tray, or just a sweet afternoon pick-me-up, Millionaire’s Mini Bars deliver big flavor in a little package you’ll want to make again and again.
Ingredients You’ll Need
One of the best things about Millionaire’s Mini Bars is how a few pantry staples, when combined just right, can create something so decadent. Each ingredient plays a starring role in the taste, texture, and irresistible appearance of these classic layered treats.
- All-purpose flour: The base of your shortbread, giving it the perfect snap and structure.
- Granulated sugar: Adds essential sweetness and helps create a tender shortbread layer.
- Unsalted butter (cold and cubed): The secret to a melt-in-your-mouth, crumbly shortbread.
- Unsalted butter (for caramel): Lends richness and a silky finish to the caramel layer.
- Brown sugar: Deepens the caramel’s flavor with warm, molasses notes.
- Sweetened condensed milk: Creates that signature creamy, chewy caramel center.
- Golden syrup or light corn syrup: Helps prevent crystallization and keeps the caramel smooth.
- Salt: Balances the sweetness and enhances every layer’s flavor.
- Vanilla extract: Adds a fragrant, mellow finish to the caramel.
- Semi-sweet or dark chocolate chips: The final touch for a glossy, rich chocolate topping.
- Vegetable oil or butter (for chocolate topping): Gives the chocolate a silky texture and shiny finish.
How to Make Millionaire’s Mini Bars
Step 1: Prepare the Shortbread Base
Start by preheating your oven to 350°F and lining an 8×8-inch pan with parchment paper, leaving a little overhang for easy removal. In a mixing bowl, combine the flour, granulated sugar, and cold, cubed butter. Use a pastry cutter or fork to blend everything together until the mixture is crumbly and resembles coarse sand. Pour this into your prepared pan and press it down firmly, making sure to get an even layer all the way to the edges. Bake for 18–20 minutes until the shortbread is just lightly golden and fragrant—don’t overbake, as you want it tender, not crunchy!
Step 2: Make the Caramel Layer
While the base is baking, it’s time to work some caramel magic. In a medium saucepan over medium heat, melt the remaining 1/2 cup unsalted butter. Stir in the brown sugar, sweetened condensed milk, golden syrup (or corn syrup), and salt. Bring everything up to a gentle boil, stirring constantly—this step is key for preventing the caramel from sticking or burning. Once it starts bubbling, continue to cook and stir for 6–8 minutes, until the mixture thickens and turns a lovely golden color. Remove from the heat and add the vanilla extract, stirring to blend. Pour the caramel directly over the warm shortbread and smooth it into an even layer. Let it cool for about 10 minutes so the next layer goes on smoothly.
Step 3: Create the Chocolate Topping
Now for the grand finale. Melt the chocolate chips with a tablespoon of oil or butter, either in a microwave-safe bowl (in 20-second bursts, stirring between each) or over a double boiler. Once the chocolate is silky and smooth, pour it over the cooled caramel layer. Use a spatula or the back of a spoon to gently spread the chocolate all the way to the corners for a glossy, even finish. This is the crowning glory of your Millionaire’s Mini Bars!
Step 4: Chill and Cut
Patience is a virtue here—chill the bars in the refrigerator for at least 2 hours, or until everything is set and firm. When you’re ready to serve, lift the bars out using the parchment overhang and place them on a cutting board. For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between cuts. Slice into 24 small squares, and get ready for rave reviews!
How to Serve Millionaire’s Mini Bars
Garnishes
Give your Millionaire’s Mini Bars a final flourish with a sprinkle of flaky sea salt, a dusting of edible gold dust, or a drizzle of white chocolate for contrast. Even a few chopped toasted nuts or a pinch of espresso powder can make these bars truly stand out on any dessert table.
Side Dishes
Pair these bars with fresh berries or a scoop of vanilla ice cream for a delightful balance of flavors and textures. If you’re serving afternoon tea or coffee, place a few bars on the side of each cup for a sweet, elegant touch.
Creative Ways to Present
Stack the Millionaire’s Mini Bars in clear jars for gifting, arrange them in cupcake liners for a party platter, or layer them in a glass dessert stand for a dramatic centerpiece. They look beautiful wrapped in parchment and tied with a ribbon for an edible gift that feels truly special.
Make Ahead and Storage
Storing Leftovers
Store any leftover Millionaire’s Mini Bars in an airtight container. You can keep them in the fridge for a firmer, chewier texture, or at room temperature if you prefer a softer caramel bite. They stay fresh for up to a week—though they rarely last that long!
Freezing
If you want to get ahead, these bars freeze beautifully. After slicing, layer them with parchment paper in a freezer-safe container. They’ll keep for up to two months. Just thaw in the fridge overnight before serving.
Reheating
While Millionaire’s Mini Bars are best enjoyed chilled or at room temperature, you can let them sit out for a few minutes before serving if you prefer a softer texture. There’s no need to reheat, but if you want the chocolate just slightly melty, a very quick zap (5–10 seconds) in the microwave will do the trick—just keep a close eye!
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, just omit the additional salt in the recipe to keep the balance right. It’s a handy swap if that’s all you have on hand!
What’s the difference between golden syrup and corn syrup?
Golden syrup lends a subtle caramel flavor and golden color, while corn syrup is milder but works just as well to keep your caramel smooth and prevent crystallization. Use whichever you can find!
How do I prevent the chocolate layer from cracking when cutting?
The secret is to use a hot, sharp knife. Dip it in hot water, wipe dry, and slice gently for clean, beautiful squares every time.
Can I double this recipe for a crowd?
Absolutely! Simply double all ingredients and use a 9×13-inch pan. The bake and chill times may increase a bit, but the process is just as simple.
Are there any nut-free or gluten-free options?
For a nut-free version, simply follow the recipe as written (it contains no nuts). To make them gluten-free, use a 1:1 gluten-free all-purpose flour blend for the shortbread base.
Final Thoughts
If you’re looking for a treat that’s as impressive as it is delicious, you can’t go wrong with Millionaire’s Mini Bars. They’re a joy to make and even more fun to share—so gather your ingredients and treat yourself to a little bite of homemade luxury today!
Print
Millionaire’s Mini Bars Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes
- Yield: 24 mini bars
- Category: Dessert
- Method: Baking
- Cuisine: British-American
- Diet: Vegetarian
Description
These Millionaire’s Mini Bars are a delightful layered treat featuring a crumbly buttery shortbread base, a rich homemade caramel layer, and a smooth chocolate topping. Perfectly portioned into bite-sized squares, they offer the indulgent flavors of classic millionaire’s shortbread in a convenient mini format, ideal for dessert or snack time.
Ingredients
Shortbread Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
Caramel Layer
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons golden syrup or light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Topping
- 1 1/2 cups semi-sweet or dark chocolate chips
- 1 tablespoon vegetable oil or butter
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a bowl, combine the all-purpose flour, granulated sugar, and cold cubed unsalted butter. Use a pastry cutter or fork to mix until the mixture is crumbly. Press this mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust: Bake the crust in the preheated oven for 18–20 minutes, or until it turns lightly golden. Remove from the oven and allow it to cool slightly while you prepare the caramel.
- Make the caramel: In a saucepan over medium heat, melt 1/2 cup unsalted butter. Stir in the brown sugar, sweetened condensed milk, golden syrup, and salt. Bring the mixture to a gentle boil, stirring constantly to prevent burning. Continue cooking for 6–8 minutes until the caramel thickens and turns golden.
- Finish the caramel layer: Remove the caramel from heat and stir in the vanilla extract. Pour the caramel evenly over the baked shortbread crust and smooth it out with a spatula. Let it cool for about 10 minutes to set slightly.
- Prepare the chocolate topping: Melt the chocolate chips with 1 tablespoon of vegetable oil or butter until completely smooth, using a microwave in short bursts or a double boiler method.
- Assemble the bars: Pour the melted chocolate over the caramel layer and spread evenly to cover the surface completely.
- Chill and serve: Place the pan in the refrigerator and chill for at least 2 hours or until the chocolate topping is fully set. Once firm, use a sharp knife dipped in hot water for clean cuts to slice into 24 mini squares. Serve and enjoy!
Notes
- Use a sharp knife dipped in hot water for smooth, clean slices.
- Store the bars in the refrigerator for a firmer texture or at room temperature if you prefer a softer bite.
- Golden syrup can be substituted with light corn syrup if unavailable.
- For best results, chill the bars thoroughly to allow layers to set properly.
Nutrition
- Serving Size: 1 mini bar
- Calories: 190
- Sugar: 17g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
