If you’re on the hunt for a show-stopping treat that’s equal parts buttery, decadent, and downright irresistible, look no further than Millionaire’s Mini Bars. These bite-sized delights stack a crumbly shortbread base, silky caramel, and luscious chocolate topping into one perfect square. They’re the kind of dessert that makes everyone at the table swoon—and the best part? They look fancy but are surprisingly easy to whip up at home!
Ingredients You’ll Need
It’s amazing how just a handful of pantry staples can transform into something so luxurious. Each ingredient here plays a starring role, bringing its own magic to the taste, texture, and gorgeous layers of Millionaire’s Mini Bars.
- All-purpose flour: The foundation of your shortbread base, giving it structure and a classic crumbly bite.
- Granulated sugar: Adds just the right touch of sweetness to balance the buttery crust.
- Unsalted butter (for shortbread): Cold and cubed, this ensures your base is tender and melt-in-your-mouth.
- Unsalted butter (for caramel): Essential for that rich, creamy caramel layer—don’t skimp!
- Brown sugar: Brings a deeper, toffee-like sweetness to the caramel.
- Sweetened condensed milk: The secret to a luxuriously smooth and thick caramel filling.
- Golden syrup or corn syrup: Helps the caramel set perfectly and adds a subtle, golden sweetness.
- Semi-sweet chocolate chips: Melted for a glossy, bittersweet finish that balances all the flavors.
- Coconut oil or butter (for chocolate): Ensures your chocolate layer is silky-smooth and easy to slice.
- Flake sea salt (optional): A sprinkle on top turns each bar into a salty-sweet masterpiece.
How to Make Millionaire’s Mini Bars
Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 350°F and lining an 8×8-inch baking pan with parchment paper. This little step makes lifting out your Millionaire’s Mini Bars a breeze and keeps every layer perfectly intact.
Step 2: Make the Shortbread Base
In a mixing bowl, combine the flour and granulated sugar. Add the cold, cubed butter, and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs. Press the dough evenly into your prepared pan—don’t forget those corners! Bake for 18 to 20 minutes, or until the edges are just turning golden. Set aside to cool while you get started on caramel.
Step 3: Cook the Caramel Layer
In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring constantly. Once melted, add in the sweetened condensed milk and golden syrup. Bring the mixture to a gentle simmer, stirring the whole time, and cook for 5 to 7 minutes. You’re looking for a thickened, golden caramel that will hold its shape when layered. Pour this over your cooled shortbread and spread evenly. Let it chill in the fridge for 30 minutes to set up beautifully.
Step 4: Melt and Pour the Chocolate Topping
Place the chocolate chips and coconut oil (or butter) in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until smooth and glossy. Alternatively, use a double boiler if you prefer. Pour this chocolatey goodness right over the cooled caramel, spreading it edge to edge. If you love a salty-sweet finish, sprinkle flake sea salt on top before the chocolate sets.
Step 5: Set and Slice
Pop the pan back in the fridge for at least 1 hour, or until the chocolate is completely set. Once chilled, lift the bars out using the parchment paper and cut into 16 mini squares. Admire those stunning layers and get ready for rave reviews!
How to Serve Millionaire’s Mini Bars
Garnishes
Nothing elevates Millionaire’s Mini Bars like a light sprinkle of flake sea salt right after the chocolate goes on. You can also add a dusting of edible gold glitter or a drizzle of extra melted chocolate for a touch of glam. Fresh berries or a dollop of whipped cream on the side add a pop of color and freshness.
Side Dishes
These bars are undeniably rich, so they pair beautifully with something cool and simple. A scoop of vanilla ice cream or a bowl of fresh strawberries is a perfect match. For a dessert platter, serve alongside lemon bars or fruit skewers to balance out all that caramel and chocolate goodness.
Creative Ways to Present
Show off your Millionaire’s Mini Bars by arranging them in mini cupcake liners for easy serving at parties. Stack them on a tiered dessert tray for a dramatic afternoon tea centerpiece, or wrap individual bars in parchment and twine for a sweet homemade gift. They’re guaranteed to disappear fast, no matter how you serve them!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Millionaire’s Mini Bars in an airtight container. You can store them in the fridge for up to one week, which keeps the caramel firm and the chocolate snappy—perfect for sneaking a square with your afternoon coffee.
Freezing
If you want to make a batch ahead of time, these bars freeze beautifully! Place cut bars on a baking sheet to freeze individually, then transfer to a freezer-safe container. They’ll keep for up to two months. Just thaw in the fridge overnight before serving for the best texture.
Reheating
While Millionaire’s Mini Bars are best enjoyed chilled or at room temperature, if you prefer a slightly softer bite, let them sit out for 10-15 minutes before serving. No need to reheat, but if you do, a quick 5-10 seconds in the microwave will give you a gooey caramel treat.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can substitute salted butter if that’s what you have on hand. Just reduce or skip the flake sea salt garnish to avoid making your Millionaire’s Mini Bars too salty.
What can I use instead of golden syrup?
If you can’t find golden syrup, light corn syrup works just as well in the caramel layer. Both keep the caramel smooth and help it set properly.
How do I cut the bars without cracking the chocolate?
For perfectly sliced bars, use a sharp knife dipped in hot water (wipe dry between cuts). This helps glide through the chocolate and caramel layers cleanly, giving you those gorgeous, bakery-style squares.
Can I double the recipe?
Absolutely! Double the ingredients and use a 9×13-inch pan. Just keep an eye on baking and chilling times, as thicker layers may need a little extra time to set.
Are Millionaire’s Mini Bars gluten-free?
The classic recipe uses all-purpose flour, so it’s not gluten-free by default. However, you can easily swap in a cup-for-cup gluten-free flour blend for the shortbread base with excellent results.
Final Thoughts
There’s something truly magical about sharing a platter of homemade Millionaire’s Mini Bars with friends and family. Every layer is a little celebration of flavor and texture, and they’re just as fun to make as they are to eat. Give this recipe a try and watch these mini treats become the star of your dessert table!
Print
Millionaire’s Mini Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 mini bars
- Category: Dessert
- Method: Baking
- Cuisine: British-American
- Diet: Vegetarian
Description
These Millionaire’s Mini Bars are a decadent layered dessert featuring a buttery shortbread base, a rich homemade caramel layer, and a smooth chocolate topping sprinkled with flaky sea salt. Perfect for satisfying your sweet tooth with bite-sized indulgence.
Ingredients
Shortbread Base:
- 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 can (14 oz) sweetened condensed milk
- 2 tablespoons golden syrup or corn syrup
Chocolate Topping:
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil or butter
- Flake sea salt for garnish (optional)
Instructions
- Prepare the Shortbread Base: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a mixing bowl, combine the all-purpose flour and granulated sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into the baking pan. Bake for 18 to 20 minutes or until the shortbread is lightly golden. Remove from the oven and allow it to cool completely.
- Make the Caramel Layer: In a saucepan over medium heat, melt the unsalted butter along with the brown sugar, stirring until combined. Add the sweetened condensed milk and golden syrup, stirring continuously as the mixture comes to a simmer. Cook for 5 to 7 minutes until the caramel thickens and darkens slightly, stirring constantly to prevent burning.
- Assemble the Caramel Layer: Pour the hot caramel evenly over the cooled shortbread base. Use a spatula to spread it smoothly. Place the pan in the refrigerator and chill the caramel layer for at least 30 minutes to set.
- Prepare the Chocolate Topping: Melt the semi-sweet chocolate chips with the coconut oil or butter in a microwave-safe bowl in short bursts or over a double boiler until the mixture is smooth and glossy.
- Complete the Bars: Pour the melted chocolate over the chilled caramel layer and spread it evenly. If desired, sprinkle flaky sea salt over the top to enhance the flavor. Refrigerate the bars for at least 1 hour until the chocolate is fully set.
- Serve: Once set, lift the bars out of the pan using the parchment paper and cut into 16 small squares. Serve chilled or at room temperature depending on your texture preference.
Notes
- You can substitute dark chocolate for a richer, more intense topping.
- Store these bars refrigerated for a firmer bite or at room temperature for a softer, gooier texture.
- Use golden syrup for a traditional flavor or corn syrup as a convenient alternative.
- Ensure the shortbread base is completely cooled before adding the caramel to prevent melting the caramel layer.
Nutrition
- Serving Size: 1 mini bar
- Calories: 220
- Sugar: 18g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
