If you’re looking for an irresistibly rich and bite-sized treat that hits all the right notes, the Millionaire’s Mini Bars Recipe is your new best friend in the kitchen. These delightful little bars combine the buttery crunch of a shortbread base, the gooey sweetness of homemade caramel, and a silky chocolate topping all into one perfectly portable dessert. Whether you’re sharing at a party, gifting a batch to friends, or simply enjoying a special afternoon indulgence, these mini bars deliver layers of flavor and texture that will have everyone coming back for more.
Ingredients You’ll Need
This recipe relies on a handful of simple but essential ingredients that each play a starring role in crafting those classic millionaire flavors and textures. From the crumbly shortbread base to the luscious caramel layer and the rich chocolate topping, every ingredient is a little piece of delicious magic.
- All-purpose flour: The foundation of your shortbread, giving it that tender yet sturdy crumb.
- Granulated sugar: Sweetens the shortbread just enough without overpowering.
- Unsalted butter: Adds richness and a melt-in-your-mouth texture to both the shortbread and caramel.
- Sweetened condensed milk: Essential for creamy, dreamy caramel that’s thick and sticky.
- Brown sugar: Gives the caramel a deep, molasses-infused taste and warmth.
- Golden syrup or corn syrup: Helps prevent crystallization in the caramel, keeping it silky-smooth.
- Semi-sweet chocolate chips: The perfect balance of sweetness and bitterness to top your bars.
- Coconut oil or butter (optional): Used to melt with chocolate for a shiny, supple finish.
How to Make Millionaire’s Mini Bars Recipe
Step 1: Prepare the Shortbread Base
Kick things off by preheating your oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease each cup to prevent sticking. In a bowl, mix together the flour, sugar, and softened butter until a dough forms. Don’t worry if it seems crumbly at first—just press about a teaspoon of dough into each mini muffin cup and flatten it evenly to create the base layer. Pop the tray in the oven and bake for 10 to 12 minutes until the edges turn a gentle golden color. Once done, let these little shortbread bases cool completely right in the pan—this step is key for them to firm up perfectly.
Step 2: Create the Luscious Caramel Layer
While the shortbread cools, it’s time to work on the caramel. In a saucepan, combine the sweetened condensed milk, brown sugar, butter, and golden syrup or corn syrup. Set it over medium heat and stir constantly for about 8 to 10 minutes. You’ll notice the mixture thickening and turning a warm, golden brown color—that’s the caramel magic happening. Once it’s ready, carefully spoon about a teaspoon of caramel over each cooled shortbread base. Place the pan in the fridge to chill for 15 minutes, allowing the caramel to set and hold beautifully in place for the next layer.
Step 3: Top with Smooth Chocolate
Now for the grand finale: the chocolate topping. Melt the semi-sweet chocolate chips with a tablespoon of coconut oil or butter (if you’re using it) either in short bursts in the microwave or over a double boiler until silky smooth. This little addition ensures a glossy, easy-to-spread finish on your bars. Spoon melted chocolate evenly over the caramel layer and then chill again until the chocolate firms up completely. Once set, gently remove the mini bars from the pan and store them in an airtight container to keep them fresh and luscious.
How to Serve Millionaire’s Mini Bars Recipe
Garnishes
Top your Millionaire’s Mini Bars with a sprinkle of flaky sea salt or a pinch of crushed toasted nuts for an extra layer of flavor and crunch that perfectly complements the sweetness. If you’re feeling fancy, a light dusting of edible gold glitter will transform these bars into truly show-stopping treats.
Side Dishes
Pair these mini bars with a cup of rich coffee or a glass of creamy milk to balance their sweetness. They’re also wonderful alongside fresh berries or a scoop of vanilla ice cream if you want to elevate your dessert experience even further.
Creative Ways to Present
Arrange these delightful squares on a pretty platter lined with parchment paper for a casual get-together or stack them in a decorative tin tied with a ribbon to give as a thoughtful homemade gift. They also shine as party favors when wrapped individually in colorful cellophane bags.
Make Ahead and Storage
Storing Leftovers
These bars keep beautifully in an airtight container at room temperature for up to three days. If your kitchen tends to be warm, storing them in the fridge prolongs freshness and keeps the chocolate from softening.
Freezing
Want to keep them longer? Wrap individual bars in plastic wrap and place them in a freezer-safe container. They freeze well for up to one month. When ready to enjoy, simply thaw them in the refrigerator overnight to maintain their perfect texture.
Reheating
Since these bars are best enjoyed chilled, reheating isn’t generally necessary. However, if you prefer a slightly softer caramel, let them sit at room temperature for 10 minutes before serving — this will warm the bars just enough for a gooier bite without melting the chocolate.
FAQs
Can I use salted butter instead of unsalted?
Absolutely! If you only have salted butter on hand, you can use it, but keep in mind it might add a slight salty note to your bars. It could actually enhance the flavor, but adjust any extra salt accordingly.
Is it necessary to use golden syrup or corn syrup in the caramel?
Golden syrup or corn syrup helps prevent the caramel from crystallizing, ensuring it stays smooth and creamy. If you don’t have either, you might try honey or skip it, but your caramel may have a slightly different texture.
Can I make these bars gluten-free?
To make these bars gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. The texture might vary slightly, but the bars will still be delicious.
How long can I store the Millionaire’s Mini Bars Recipe once made?
Stored in an airtight container, these bars last up to three days at room temperature or about a week if refrigerated. For longer storage, freezing is a great option.
Can I use dark chocolate instead of semi-sweet?
Yes, dark chocolate works wonderfully and adds a richer, more intense flavor to contrast the sweet caramel. Choose a quality dark chocolate that you enjoy eating on its own for the best results.
Final Thoughts
Trust me, once you make this Millionaire’s Mini Bars Recipe, it will become a go-to treat for any occasion. The way the buttery shortbread, sticky caramel, and luscious chocolate come together in a tiny, perfect bite is just pure joy. So go ahead, gather your ingredients, and whip up a batch that’s sure to impress and satisfy everyone lucky enough to taste it!
Print
Millionaire’s Mini Bars Recipe
- Total Time: 50 minutes
- Yield: 24 mini bars 1x
Description
Millionaire’s Mini Bars are delightful bite-sized treats featuring a buttery shortbread base, a rich caramel middle layer, and a smooth chocolate topping. Perfect for parties, snacks, or dessert platters, these bars combine classic flavors in an easy-to-make recipe that yields 24 mini bars.
Ingredients
Shortbread Layer
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
Caramel Layer
- 1/2 cup sweetened condensed milk
- 1/4 cup brown sugar
- 2 tbsp unsalted butter
- 2 tbsp golden syrup or corn syrup
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 1 tbsp coconut oil or butter (optional for smoother texture)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease each cup to prevent sticking.
- Make the Shortbread Dough: In a bowl, combine the all-purpose flour, granulated sugar, and softened unsalted butter. Mix until a dough forms.
- Form the Shortbread Bases: Press about a teaspoon of the dough into each mini muffin cup, flattening evenly with your fingers or the back of a spoon.
- Bake the Shortbread: Bake in the preheated oven for 10–12 minutes or until the shortbread is lightly golden. Allow them to cool completely while still in the pan.
- Prepare the Caramel Layer: In a saucepan, combine the sweetened condensed milk, brown sugar, unsalted butter, and golden syrup. Cook over medium heat, stirring constantly until the mixture thickens and turns golden, about 8–10 minutes.
- Add Caramel to Shortbread: Spoon about one teaspoon of the prepared caramel over each cooled shortbread base. Chill the pan in the refrigerator for 15 minutes to allow the caramel to set.
- Melt the Chocolate Topping: Melt the semi-sweet chocolate chips along with the optional coconut oil or butter in a microwave or double boiler until smooth and glossy.
- Top with Chocolate and Chill: Spoon the melted chocolate over the caramel layer on each mini bar. Return the pan to the refrigerator and chill until the chocolate is firm, approximately 30 minutes.
- Serve and Store: Once the chocolate is set, remove the bars from the pan. Store them in an airtight container in the refrigerator to maintain freshness.
Notes
- Ensure the shortbread bases are completely cool before adding caramel to prevent melting and mixing of layers.
- If golden syrup is unavailable, corn syrup is a suitable substitute for the caramel layer.
- Using coconut oil in the chocolate topping helps achieve a smooth, glossy finish but is optional.
- These bars are best stored refrigerated and can last up to one week.
- For easier portion control, use mini muffin liners to hold the bars during preparation.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
