Millionaire’s Mini Bars

If there were a gold standard for dessert bars, these Millionaire’s Mini Bars would absolutely wear the crown. We’re talking a buttery shortbread base, a thick layer of dreamy caramel, and a silky chocolate topping — all neatly cut into bite-sized squares. It’s pure indulgence in miniature form, and honestly, who doesn’t want to feel like a millionaire with every bite?

Why You’ll Love Millionaire’s Mini Bars

Three Gorgeous Layers: Buttery shortbread, creamy caramel, and rich chocolate — it’s a trifecta of texture and flavor.
Mini Size, Major Flavor: These bars may be small, but they pack a decadent punch.
Perfect for Sharing (or Not!): Great for parties, gifting, or a little personal stash in the fridge.
Make-Ahead Friendly: They keep beautifully and taste even better the next day.
No Fork Required: Just grab and savor — they’re as snackable as they are luxurious.

Ingredients for Millionaire’s Mini Bars

For the Shortbread Base:

All-purpose flour – for that crisp, melt-in-your-mouth texture
Unsalted butter – softened and used generously
Granulated sugar – to lightly sweeten the base
Salt – just a pinch to enhance the buttery flavor

For the Caramel Layer:

Sweetened condensed milk – the heart of that luscious caramel
Unsalted butter – rich and necessary
Brown sugar – for depth and sweetness
Golden syrup or light corn syrup – keeps the caramel smooth and glossy
Vanilla extract – adds warmth

For the Chocolate Topping:

Semi-sweet chocolate chips or chopped chocolate – melt for a glossy top
Butter or heavy cream – helps keep the chocolate soft enough to bite into

Instructions

Make the Shortbread

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Mix the flour, sugar, and salt, then cut in the butter until the dough holds together.
Press the dough evenly into the pan and bake for 18–20 minutes, or until golden around the edges. Let cool.

Make the Caramel

In a saucepan, combine sweetened condensed milk, brown sugar, butter, and syrup.
Stir constantly over medium heat until thick and golden (about 8–10 minutes).
Remove from heat, stir in vanilla, and pour over the cooled shortbread. Chill for 1 hour.

Add the Chocolate

Melt the chocolate and butter (or cream) together until smooth. Pour over the chilled caramel layer and spread evenly.
Chill again for at least 30 minutes or until firm.

Slice into Minis

Use a sharp knife to slice into small squares or rectangles. Wipe the knife clean between cuts for neat edges.

Nutrition Facts

Servings: 25 mini bars
Calories per serving: ~180
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 1.5 hours
Total Time: 2 hours 10 minutes

Storage & Serving

• Store in an airtight container in the fridge for up to 1 week.
• Let sit at room temp for 10 minutes before serving for the perfect bite.
• Freeze up to 2 months — thaw in the fridge overnight.

Variations

• Salted Millionaire Bars: Sprinkle flaky sea salt over the chocolate for that sweet-salty contrast.
• Nutty Version: Add chopped pecans or almonds on top of the caramel before the chocolate layer.
• Dark Chocolate Dream: Swap semi-sweet for bittersweet chocolate for a grown-up twist.

FAQs

Q1: Can I use store-bought caramel?
A1: Technically yes, but homemade caramel has that thick, rich flavor you won’t get from a jar.

Q2: What’s the best way to slice them neatly?
A2: Chill them well and use a sharp knife dipped in hot water (and wiped dry) between each cut.

Q3: Can I double the recipe?
A3: Absolutely — use a 9×13-inch pan and bake the base for a few minutes longer.

Q4: Can I use dark brown sugar in the caramel?
A4: Yes! It’ll give an even deeper molasses flavor.

Q5: How do I keep the chocolate from cracking when I slice?
A5: Let the chocolate layer soften just slightly before cutting. Adding a bit of cream or butter helps too.

Q6: What kind of chocolate is best?
A6: Use good-quality chocolate — either chips or bars. Don’t use baking chocolate unless you sweeten it.

Q7: Is golden syrup the same as corn syrup?
A7: Not quite, but they work similarly in this recipe. Golden syrup has a richer flavor.

Q8: Can I make them gluten-free?
A8: Yes — use a 1:1 gluten-free flour blend in the shortbread base.

Q9: Are they too sweet?
A9: They’re rich for sure, but the mini size balances the sweetness beautifully.

Q10: Do they need to be refrigerated?
A10: For best texture and longevity, yes. But they can sit out for short periods for parties or potlucks.

Conclusion

Millionaire’s Mini Bars are everything you want in a dessert — rich, buttery, chocolatey, and just the right amount of indulgent. They’re tiny, but mighty — a bite-sized treasure that’s perfect for treating yourself or wowing a crowd. Whether you’re making them for a holiday spread or just a Tuesday pick-me-up, these bars deliver luxury in every delicious square.

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