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
Scale
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
