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+ servings
Million Dollar Bars

Million dollar bars

A rich dessert that is so sweet that its name is Million dollar bars.
Prep Time 1 hr
Cook Time 22 mins
15 mins
Total Time 1 hr 37 mins
Course Dessert
Cuisine American
Servings 28 people
Calories 364 kcal

Equipment

  • Electric mixer
  • 9x13 baking ban
  • Mixing bowls
  • Measuring cups and spoons
  • Silicon Spatula
  • Parchment paper
  • Medium saucepan

Ingredients
  

Shortbread layer

  • 1 cup unsalted butter room temperature
  • ½ cup granulated sugar
  • cup light brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ½ tsp salt
  • cups all-purpose flour

Caramel layer

  • 28 oz sweetened condensed milk 2 cans
  • 8 tbsp unsalted butter cut into chunks
  • ¾ cup light brown sugar
  • cup light corn syrup
  • 1 tsp vanilla extract
  • ¼ tsp salt

Chocolate ganache topping

  • 2 cups semi sweet chocolate chips
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  • sea salt

Instructions
 

Shortbread layer

  • Preheat the oven to 350°. Line a 9x13 baking pan with parchment paper. Set aside.
  • Using electric hand mixer, cream butter until smooth and creamy. Add in both sugars and beat until light and fluffy.
  • Add in vanilla extract and large egg yolk and mix until well combined. Scraping down the sides of the mixing bowl as necessary.
  • Gradually add in about ½ cup of flour at a time, scraping down the sides of the bowl as necessary. Sprinkle in the salt while the mixer is still running on low. Do not over mix the dough as you want it to still be crumbly when pressing into the pan.
  • Press dough mixture firmly and evenly into the bottom of the pan. Bake for 20-25 minutes or until the edges are a light golden brown color. Let cool and prepare caramel layer.

Caramel layer

  • In a medium sized saucepan add in your condensed milk, butter, brown sugar and light corn syrup over medium heat. Stir frequently until all ingredients are well combined and mixture begins to boil. This can take several minutes, but don't increase heat.
  • Once mixture has come to a boil, reduce the heat to a simmer and continue to stir frequently for up to 15 minutes or until caramel has thickened (will pull away from the sides).
  • Remove from the heat and stir in vanilla extract and salt. Pour evenly over cooled shortbread crust and spread evenly. Let it cool for an hour before layering with the chocolate ganache.

Chocolate layer

  • In a small saucepan, add in your chocolate chips and heavy cream and melt over medium heat. Stir until mixture is completely melted and smooth.
  • Allow chocolate to cool for 5 minutes before putting on caramel layer. Once you pour it on, spread evenly onto caramel and sprinkle with sea salt.
  • Put in the fridge to allow the chocolate to harden. Cut into squares and serve!

Nutrition

Serving: 28peopleCalories: 364kcalCarbohydrates: 45gProtein: 4gFat: 19gSaturated Fat: 12gTrans Fat: 1gCholesterol: 49mgSodium: 108mgPotassium: 208mgFiber: 1gSugar: 35gVitamin A: 456IUVitamin C: 1mgCalcium: 104mgIron: 1mg
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