Buttery shortbread topped with ooey gooey caramel and silky ganache, these layer cookie bars will cure any cravings. Put your stretchy pants on, you’ll need them while devouring these rich chewy bars
I’ve been holding on to this recipe for a couple of weeks now. It may have been my selfish side or the fact that your tights will expand as you read the ingredient list. Butter on top of more butter, oozy gooey caramel, smooth chocolate spread and silky ganache. These bars are so rich it’s no surprise they go also by the name millionaire bars. Grab a glass of milk and some stretchy pans. You’ll know what you mean once you bite into one of these chewy cookie bars.
On the bright site, these rick cookie bars will go a long way since a small square will satisfy your cravings.
These are a lot of recipes for millionaire’s cookie bars, but mine has a twist that will make these bars even more irresistible.
These cookie bars, just like the name suggests, start with a layer of buttery shortbread. Butter, sugar, flour and a touch of vanilla extract are pulsed together in the food processor until the dough comes together.
With your fingers and the back of a spoon press the dough evenly on the bottom of a baking pan. Bake until just golden.
That’s the easiest part of the recipe. Once the shortbread layer is out of the oven, you need to work as fast as possible.
For the first chocolate layer, I used Hershey’s chocolate spread. I spooned it in a ziploc bag, snipped the end and drizzled it all over the warm shortbread. With an offset spatula, gently spread it evenly. Set aside while baking the caramel layer. 
The caramel layer is a little tricky. Of course, if you want to take a shortcut, you can use a can of store-bought can of dulce de leche (I prefer La Lechera from Nestle) but I’ve made my caramel from sweetened condensed milk, a touch of brown sugar and butter. There’s no big deal into making it, you just have to stay focused. No time to multi task or you’ll burn the caramel and the only thing you can do to save a batch of burned caramel is to start all over again and pay more attention. I may or may not talk from experience.
Once the caramel is done, quickly pour it over the chocolate layer and spree fit evenly.
The finishing touch is a two-tone chocolate ganache.
I prefer dark chocolate for the ganache to balance the sweetness of the caramel layer, but you can also use semisweet chocolate. Additional you could use a pinch of fleur de sel to sprinkle over the bars for a salty touch.
For the marble effect as soon as you poured the dark chocolate over the caramel layer, drizzle the melted white chocolate and with a toothpick gently make some swirls.
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Yields 24 bars
Buttery shortbread topped with ooey gooey caramel and silky ganache, these layer cookie bars will cure any cravings
15 minPrep Time
30 minCook Time
4 hrTotal Time
Save Recipe
Ingredients
- 2 1/4 cups (270 grams) all purpose flour
- 1/3 cup (70 grams) sugar
- 3/4 cup (170grams) unsalted butter, diced
- 1/2 tsp vanilla extract
- 1/2 cup Hershey's chocolate spread
- 1 can (14 oz) sweetened condensed milk
- 7 tbsp (100 grams) unsalted butter, diced
- 1/2 cup (100 grams) light brown sugar
- 1 cup (160 grams) dark chocolate chips
- 1/3 cup (55 grams) white chocolate chips
Instructions
- Heat the oven to 350F. Line a 13X9" baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides.
- In a food processor add the shortbread ingredients. Pulse for about 1 minutes until the dough comes together and forms a ball.
- Remove the dough from the food processor and with your fingers press the dough evenly on the bottom of the prepared baking pan. With the back of the spoon, smooth it.
- Prick the shortbread with a fork all over and bake in preheated oven for 20 minutes or until firm to touch and very light brown.
- Remove from the oven.
- Meanwhile, spoon the chocolate spread into a zilpoc bag and cut the corner.
- As soon as you remove the shortbread from the oven, drizzle the chocolate spread over it. The warmth of the shortbread will soften the chocolate spread making it very easier to spread with an offset spatula.
- Set the shortbread aside to cool for about 30-40 minutes.
- Once the shortbread is cooled down, it's time to make the caramel.
- In a medium saucepan, add the butter, brown sugar and condensed milk and heat gently stirring constantly. Bring to a boil.
- Reduce the heat and simmer, stirring constantly, for about 5-7 minutes or until the mixture thickened and has turned a caramel color.
- Remove from the heat and pour over the chocolate spread layer. Spread it evenly.
- Leave to cool completely, about 1 1/2 hours.
- To make the ganache, melt the dark chocolate in a heatproof bowl. Pour over the caramel layer. Immediately melt the white chocolate and drizzle over the dark chocolate layer.
- With a toothpick, gently marble the two chocolates.
- Let to set completely before cutting into bars.
If you enjoyed these Chocolate caramel shortbread cookie bars you may also like
Dulce de leche chocolate cheesecake bars
Happy Baking,
Roxana
Millionaire bars are one of the desserts I grew up with, having that white chocolate swirl is absolutely stunning!! I must try that next time!
The pattern on top looks amazing.
That swirl on top is sooo gorgeous!!! I’m in awe, I can never make swirls look that pretty!!!
and oooooh that caramel and chocolate on top of the crisp buttery shortbread, mmmm
When I saw these on Pinterest I couldn’t not come over and comment — they are so elegant and perfectly made –I’m jealous!
WOW, the swirl on top is amazing! I can’t wait to put on my stretchy pants and make these delicious looking bars! PInned 🙂
They look incredible! You’ve truly mastered the whole marbling thing. Whenever I attempt to marble I inevitably end up just mixing it all together.
Just gorgeous, Roxana! These bars are so sexy-pretty they should be called Ms. Millionaire Bars! 🙂 Thanks for sharing. Pinning!
Roxana they’re simply stunning! The swirling on top of course is gorgeous but then the precision of the layers, and so perfectly sliced. I can tell you took your TIME with these. Gorgeous recipe & images! Pinned
With all of the snow and coldness I just want to see and watch tv in my pjs. that mean expandable waistband. these look beautiful for the distinct layers and sound super scrumptious.
you make this sound totally doable – but I’m sure mine would not even come close to resembling your beauties
Gorgeous bars, I love the chocolate marbling!
These are so beautiful to look at! – I bet they taste fab. . . kind of thinking of ways to make these!
Holy chocolate and caramel! These are F-A-B-U-L-O-U-S! Seriously wishing I had some of these right now!
These cookie bars look so delicious! The chocolate with the caramel and the shortbread cookie is a wonderful mix. I love it! Thanks for sharing!
These look pretty and tasty! YUM
I could go for one of these right now with a cup of coffee … they look so good:)
If I don’t have the chocolate spread can I leave it out?
Yes, you can.
Just skip that step.
holy wow! and they don’t even sound very hard to make! Thank you!!
I can’t get over how gorgeous these are! I’m drooling just looking at them! The look and flavors of this dessert are so elegant. I’m sure these would get oohhs and ahhs at any celebration. I would definitely take the time to make these.
What type of pan did you use? Was it as shallow as a cookie pan or deeper?
Thanks going to make these soon.
Hi Carol,
My sheet pan are about 3/4″ deep. The standard sheet/cookie pan, nothing fancy
Roxana
Lovely and yummy! How would it be if I added few teaspoons of cream to the chocolate while making the ganache layer
?
Hi Maria,
I would not advise adding heavy cream to the chocolate. If you add some, you’ll have some issues with the consistency of the chocolate. Both chocolate need to have the same consistency to blend easily. Also, if you add cream, the chocolate will be runnier, making it a little harder to set on top of the bars.
what is Hershey’s chocolate spread? Is it in the baking section? (please email me a reply – thank you)
Hi Elaine,
Hershey’s chocolate spread can be found in the peanut butter isle. It’s similar with Nutella or JIF chocolate spread.
I made the Chocolate Caramel Shortbread Cookie Bars this past weekend for a baby shower. AMAZINGLY DELICIOUS! I even made the swirl design on top – presentation was beautiful. Probably one of the best desserts I have ever made. I made nine desserts for the shower and these bars were the first to disappear. I brought some to work and everyone went crazy over them. I had never made caramel before – easy and delicious. Great blend of flavors. Thank you so much!