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
Scale
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
