Millionaire Bars
Prep time
Cook time
Total time
A decadent treat with a crumbly shortbread layer, creamy caramel in the middle and topped with a rich chocolate coating.
Recipe type: Sweets, Dessert
Serves: 20
For the shortbread layer
  • 225g all-purpose flour (organic)
  • 175g unsalted cold butter, cut into cubes (organic)
  • 75g caster sugar
  • pinch of salt
For the caramel layer
  • 150g unsalted butter (organic)
  • 380g condensed milk
  • 70g agave syrup (organic)
For the chocolate layer
  • 250g bittersweet chocolate, roughly chopped
  1. Preheat your oven to 150°C. Line a square (20x20 cm) baking tin with parchment paper.
  2. To make the shortbread layer, combine the flour, pinch of salt and butter in a food processor (or rub it between your hands) until the mixture is crumbly. Add the caster sugar and pulse until just combined. Tightly press the shortbread dough in the baking tin using the back of a spoon. Bake for 30 minutes until the shortbread has a light golden brown color. Set it aside to cool completely.
  3. For the caramel layer, heat the butter, condensed milk and agave syrup in a pot, stirring occasionally. Once the butter is melted, increase the heat and bring the mixture to a boil. Stir frequently until the caramel has thickened and is golden brown. Let it cool a bit before pouring it over the shortbread.
  4. Melt the chocolate in a bain-marie. Pour the melted over the cooled caramel layer and let it set. Wait until the chocolate has cooled completely, before cutting it into squares. Dust with edible gold for an extra touch of glamour.
Make sure you allow each layer to set and cool before pouring the next one on top.
Store in the fridge for up to a week.

* Adapted from BBC Food
Recipe by Bowsessed™ at