Caramel Millionaire Bars (Print-Friendly Version)
Decadent bars with silky chocolate, gooey caramel, and buttery cookie—perfect for those who love dessert.
# Ingredients You'll Need:
→ Cookie Layer
01 -
1 cup salted butter, softened
02 -
2 1/4 cups unbleached all-purpose flour
03 -
1/2 cup granulated sugar
04 -
1 teaspoon pure vanilla extract
→ Caramel Layer
05 -
1/2 teaspoon fine salt
06 -
1/2 cup brown sugar
07 -
14 ounces sweetened condensed milk
08 -
1/2 cup salted butter
09 -
3 tablespoons light corn syrup
10 -
1 1/2 teaspoons pure vanilla extract
→ Chocolate Layer
11 -
1/2 cup heavy cream
12 -
finishing salt, for sprinkling
13 -
2 cups milk chocolate chips
14 -
1/2 to 1 teaspoon pure vanilla extract
# How to Make It:
01 -
Grease an 8x8 inch baking dish with nonstick spray, then line with parchment paper hanging over the edges. Preheat the oven to 350° F and lightly spray the parchment too.
02 -
In a bowl, beat together the softened butter, granulated sugar, and vanilla until it’s light and fluffy, about 3 minutes. Then slowly add the flour until the dough looks crumbly.
03 -
Evenly spread the cookie dough in the prepared baking pan. Use a fork to poke holes in the surface to help it bake properly. Bake for 25 minutes until the edges turn golden. Cool completely on a wire rack.
04 -
In a medium saucepan, mix sweetened condensed milk, brown sugar, salted butter, light corn syrup, and salt. Heat on medium, whisking continuously until well combined. Once it starts to boil gently, lower the heat and stir for about 20 minutes until thickened and golden, reaching 220–225° F. Take it off the heat and stir in vanilla.
05 -
Return the cooled cookie base to the pan, making sure the parchment is still in place. Carefully pour the hot caramel over the cookie. Let it cool for 10 minutes at room temperature, then put it in the fridge for an hour.
06 -
Place milk chocolate chips in a medium microwave-safe bowl. Heat the heavy cream until it’s really hot, then pour it over the chocolate. Cover and let it sit for 5 minutes. Stir until smooth, and if there are still lumps, pop it in the microwave for 15 seconds at a time, stirring in between, until completely smooth. Mix in the vanilla.
07 -
Let the chocolate mixture cool for a bit, then pour it over the caramel layer. Use an offset spatula to get it nice and smooth. Let it sit at room temperature for 5–10 minutes, then sprinkle with finishing salt.
08 -
Cool the bars at room temperature for an hour, then cover and chill for at least 5 hours or overnight to let them fully set.
09 -
After chilling, lift the bars out of the pan using the parchment. Carefully remove the parchment and use a sharp knife, wiping between slices, to cut into 16 equal bars. Keep them in an airtight container.
# Extra Information:
01 -
For the best texture, chill the bars overnight before cutting to keep the layers intact.
02 -
If you use unsalted butter, add a tiny pinch of salt to balance the flavors.