Salted Caramel Millionaire Bars

A Holiday Favorite

When you bite into a Millionaire Shortbread Bar it's like enjoying both a cookie and a candy bar at the same time. Very rich (presumably why it's called millionaire), very sweet. Often served in the UK on Boxing Day.

I first bought one of these at a small market in Guerneville on River Road in the early 90s. It has been a favorite treat ever since. Though I never have seen them for sale in that market since, I look every time I stop in. So of course, I tried to make them myself and this recipe is the result of many attempts that fell short until now.


  • 1 1/4 cup salted butter (divided) plust 1 Tbsp

  • 1/3 cup white sugar

  • 1 1/3 cup all-purpose flour

  • 1/2 cup brown sugar

  • 1/2 cup sweetened condensed milk

  • 2 Tbsp. Golden Syrup - or Light Corn Syrup

  • 1 1/2 Cup Dark Chocolate Chips

  • Maldon Sea Salt


  1. Preheat oven to 350°F (175°C).

  2. In a medium bowl, mix together 3/4 cup butter, white sugar, and flour until crumbly, Press into the bottom of a greased 9x9 square baking pan. Bake for 20 min. Remove and cool

  3. In medium saucepan combine 1/2 cup butter, brown sugar, condensed milk, and golden syrup. Bring to a light boil, reduce heat, and simmer for 3-5 min. stirring vigorously throughout. Remove from heat and pour over cooled shortbread crust. Let caramel cool and set at room temperature.

  4. In a microwave safe bowl, combine Dark Chocolate and remaining 1 Tbs. butter. Heat in 30 second increments until smooth (about 90 seconds total). Spread melted chocolate over caramel layer and leave to cool.

  5. Once cool, sprinkle with sea salt. Using a warm knife, cut into squares, serve and enjoy!


Work on one layer at a time. This recipe is honestly fairly easy to make. Yes, you'll want to let each layer set and cool, so don't rush the process. But the only part that might be a bit daunting is the caramel layer. You'll need to cook down the mixture for about 10 minutes, stirring constantly to avoid burning the caramel. Don't do this on high heat and, obviously, keep a close eye on it. I was a bit nervous at first but with a careful hand and patience you can do it. The mixture will thicken up considerably through the cooking process and even more so once it cools. Don't panic!

Don't top with regular old coarse sea salt. I know it's tempting to avoid the splurge for Maldon Sea Salt, but I promise it's worth it. You don't want to top these bars with standard table salt or coarse sea salt. Table salt will dissolve and coarse salt is chunky and crunchy.