4 hours 55 minutes
With layers of crispy shortbread, soft caramel, and hard chocolate that's topped with flaky sea salt, these millionaire bars are the perfect indulgent dessert.
Shortbread Crust ‣ 1 1/3 cups unsalted butter, softened ‣ 1/2 cup granulated sugar ‣ 2 1/2 cups all-purpose flour ‣ 1 pinch fine sea salt Caramel Filling ‣ 1 cup unsalted butter, cut into tablespoons ‣ 1 cup light brown sugar, packed ‣ 1 cup sweetened condensed milk ‣ 1/4 cup light corn syrup Chocolate Topping ‣ 12 ounces semi-sweet chocolate, finely chopped ‣ 2 tablespoons unsalted butter ‣ flaky sea salt, for garnish (optional)
Using a stand mixer (or hand mixer + large bowl), whip together the butter and surgar on high speed until fluffy, then mix in the flour and salt.
Line a 9×13 baking dish with parchment paper, then pour in the dough, pressing it into a flat, even layer along the bottom of the dish. Once done, send it off to bake!
Once the shortbread layer is cool, prepare the caramel filling by adding butter, brown sugar, sweetened condensed milk, and light corn syrup to a medium saucepan. Bring it to a simmer, then cook, whisking constantly, for about five minutes.
Let the caramel sauce rest for a few minutes, then pour it over the baked shortbread layer. Once done, set the baking dish in the freezer to set.
When ready to make the final layer, add the semi-sweet chocolate and butter to a microwave-safe bowl. Heat in the microwave until the chocolate is melted and the butter is absorbed.
Pour the chocolate on top of the caramel layer. Make sure the layer is even and smooth. Once done, set the dish in the refrigerator to set!