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

Scale

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

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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