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Millionaire Bars

April 16, 2016

Millionaire Bars were something I hadn’t seen before I visited the UK and they were definitely common there.  They include a shortbread crust, caramel middle layer, and a chocolate top layer.  I made them for my last WDC and they definitely reminded me of British food.  There is just something about the amount of butter they use there compared to the other flavors and shortbread everything that goes with their cooking style.  They were definitely good and what I remember them tasting like there, but I think American desserts are for the most part better:)

Difficulty: Easy
Prep Time: 30 min
Cook Time: 30 min
Chill Time: 1 hour
Total Time: 2 hours
Yield: 16-25 bars
Taste: Good



1 cup all-purpose flour
1/4 cup dark brown sugar (they have an impressive abundance of different types of brown sugar in the UK!)
2 tsp cornstarch
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 tbs ice water
1 large egg yolk

1 (14-oz) can sweetened condensed milk
1/2 cup dark brown sugar
6 tbs unsalted butter
2 tbs golden syrup (this is a UK thing I couldn’t find it in the States.  It is thicker than regular maple syrup) or dark corn syrup
1 tsp vanilla extract
Generous pinch salt

6 ounces semi-sweet chocolate, broken into small pieces, best quality
3 tbs heavy cream



  1. Preheat the oven to 350 degrees F. Grease a 9-inch square pan with nonstick cooking spray or butter.
  2. In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain.
  3. Add the butter and pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form.
  4. Dump the dough into the prepared pan and press with your fingers or back of a spoon into an even layer (dust fingers with flour if the dough is too sticky).
  5. Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.


  1. Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes.
  2. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.


  1. Place the chocolate and cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle).
  2. Spread the chocolate over the caramel layer.
  3. Refrigerate the bars until the chocolate is set, at least 1 hour. Cut into triangles and store in the refrigerator until ready to serve.


Source: Once upon a chef


From → Dessert, Travel

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  1. Heidi’s Galette WDC | Elements of Wood

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