Millionaire's Shortbread Bars
If you're craving a rich and decadent treat, this No-Bake Millionaire’s Shortbread is the perfect indulgence. With a buttery, crumbly base, a smooth and creamy caramel layer, and a chocolate topping that melts in your mouth, it's a dessert that combines all the best flavors in one irresistible bite. The best part? No oven required! 🍫
This post may contain affiliate links. View our disclosure policy.
If you’re craving a decadent, indulgent treat that’s easy to make and requires no oven time, you’ve come to the right place!
My No-Bake Millionaire’s Shortbread Bars are the ultimate dessert with rich layers of buttery shortbread, gooey caramel, and smooth chocolate ganache—no baking required.
Whether you're a novice in the kitchen or a seasoned pro, these bars are guaranteed to impress.
3 Reasons You’ll Love This Recipe
No Baking Required: The best part of this recipe is that you don't need to turn on the oven! You can create these delicious bars entirely with your stove and refrigerator. It’s perfect for hot summer days or any time you want a quick, fuss-free treat.
Perfect Balance of Flavors: The combination of buttery shortbread, creamy caramel, and chocolate ganache hits all the right notes. It’s the ultimate balance of rich and sweet, with a slight crunch from the shortbread base that makes every bite a delight.
Customizable: This recipe is flexible and easy to tweak. You can add your own spin by incorporating flavors or toppings you love, such as a sprinkle of sea salt for an extra kick or using dark chocolate for a more intense flavor. The possibilities are endless!
Advertisement
How to Make No-Bake Millionaire’s Shortbread Bars
Equipment You’ll Need:
To make this No-Bake Millionaire’s Shortbread, you won’t need a ton of special equipment—just a few basics to get the job done:
8x8-inch square pan – For assembling and chilling the bars.
Parchment paper – To line the pan and make it easier to lift out the bars after they’ve set.
Food processor or rolling pin – To crush the shortbread cookies into crumbs.
Saucepan – For making the caramel layer and the chocolate ganache.
Heatproof bowl – For melting the chocolate.
Whisk – To mix and combine ingredients smoothly.
Sharp knife – For cutting the chilled shortbread into neat squares or bars.
Advertisement
Step-by-Step Instructions:
1. Prepare the Base:
Start by lining an 8x8-inch square pan with parchment paper, leaving some overhang for easy removal later.
In a food processor, crush the shortbread cookies until fine crumbs form.
You can also do this by placing them in a zip-top bag and crushing with a rolling pin.
You can also substitute the shortbread cookies for graham crackers, digestive biscuits, or even crushed pretzels.
In a bowl, mix the crumbs with the melted butter and the sugar.
Stir until everything is well combined and the mixture sticks together.
Press this mixture into the prepared pan, packing it down firmly to form an even layer.
I like to use a heavy-bottom whiskey glass to help press the crust into the baking dish.
Chill the base in the fridge while you make the caramel layer.
The final mixture should resemble wet sand.
A whiskey glass helps press the crust down.
Advertisement
2. Make the Caramel Layer:
In a medium saucepan, melt the unsalted butter over medium heat.
Add the packed brown sugar and condensed milk to the pan, stirring constantly.
Bring the mixture to a low simmer, and cook for about 5 minutes, stirring occasionally.
The caramel should thicken slightly.
Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt.
Allow the caramel to cool for 5 minutes.
Pour the caramel over the chilled base, spreading it into an even layer.
Return the pan to the fridge and chill for about 2 hours or until the caramel has set.
Allow the caramel to cool before applying to the base.
Chill the caramel until it’s set, about two hours.
Advertisement
3. Prepare the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (but don't let it boil).
Place the chopped semi-sweet chocolate into a heatproof bowl. Pour the hot cream over the chocolate and let it sit for about 1-2 minutes to soften.
After the chocolate has softened, whisk gently until the chocolate is fully melted, and the mixture is smooth and glossy.
Let the ganache cool for a few minutes before pouring it over the caramel layer. This will prevent it from melting the caramel and will give it a firmer set.
Optional: Add a sprinkle of flaky sea salt and/or chopped nuts on top before it sets for an added touch of sophistication.
Let this sit for about 1-2 minutes to soften the chocolate.
After whisking, allow the chocolate to cool for a few minutes.
An offset spatula helps spread the chocolate evenly.
Advertisement
4. Cut & Serve:
Once everything is set and chilled, lift the shortbread from the pan using the parchment paper overhang.
Use a sharp knife to cut into squares or bars, wiping the knife clean between cuts for neat edges.
Enjoy your No-Bake Millionaire’s Shortbread! They’re the perfect sweet snack, with rich layers of caramel and chocolate, without ever turning on the oven!
Advertisement
How to Store No-Bake Millionaire’s Shortbread Bars
These delicious bars are easy to store and last for several days, so you can make them ahead of time. Here’s how to store them:
In the Fridge: Since this recipe contains caramel and chocolate, it’s best to store them in the refrigerator to maintain their texture and freshness. Keep the bars in an airtight container or wrap them tightly in plastic wrap.
Freezing: You can also freeze these bars for up to 2 months. Just make sure to wrap them well in plastic wrap and then place them in a freezer-safe bag. Let them thaw in the fridge for a few hours before serving.
How Long Does This Recipe Last?
No-Bake Millionaire’s Shortbread Bars can last:
In the refrigerator: Up to 1 week.
In the freezer: Up to 2 months.
After chilling in the fridge, the shortbread bars will hold their shape and flavor perfectly. If you're planning on storing them for a while, freezing is a great option to preserve their deliciousness!
Advertisement
Ingredient Substitutions & Variations
While this recipe is already amazing as written, you can make a few substitutions or variations based on your preferences or what you have in your pantry:
Shortbread Base: If you can’t find shortbread cookies, you can substitute them with graham crackers, digestive biscuits, or even crushed pretzels for a salty-sweet twist.
Caramel Layer: For a dairy-free version, you can swap the butter and condensed milk for coconut milk and dairy-free butter.
Chocolate Ganache: Use dark chocolate for a richer flavor or milk chocolate for a sweeter treat. You can also experiment with white chocolate for a unique twist.
Toppings: Add a sprinkle of sea salt or a drizzle of caramel sauce for extra flavor. You could also incorporate nuts like chopped pecans or almonds for added crunch.
FAQs
Can I make Millionaire’s Shortbread bars ahead of time?
Absolutely! These bars are perfect for make-ahead desserts. Once they’re made, just let them chill in the fridge until you’re ready to serve. They can be stored for up to a week in the refrigerator or up to two months in the freezer.
How do I cut the shortbread bars neatly?
After the bars have chilled and set, use a sharp knife to cut them into squares or rectangles. For clean cuts, wipe the knife with a damp towel between each slice. This will help prevent the chocolate from sticking to the knife.
Can I use a different pan size?
You can, but keep in mind that altering the pan size may affect the thickness of the layers. If you use a larger pan, your bars may be thinner, while a smaller pan will result in thicker layers. If you use a different size pan, be sure to adjust the chilling time accordingly.
Advertisement
Tips & Tricks for Perfect No-Bake Millionaire’s Shortbread
Chill the Base: Be sure to chill the shortbread base in the fridge before adding the caramel layer. This step helps the base set and makes it easier to spread the caramel on top without it mixing into the crumbs.
Let the Caramel Cool Slightly: When you pour the caramel over the chilled base, allow it to cool for 5 minutes before spreading it out. This helps prevent the caramel from melting the shortbread base and creates a cleaner layer.
Cool the Ganache: When making the chocolate ganache, let the cream and chocolate mixture cool for a few minutes before pouring it over the caramel. This helps the ganache set without disturbing the caramel layer beneath it.
Let’s Connect!
I hope you enjoy making these No-Bake Millionaire’s Shortbread Bars as much as I do! If you give them a try, I’d love to hear what you think—leave a comment below and let me know how they turned out.
Don't forget to share this recipe with your friends and family on social media and be sure to subscribe to my newsletter for more delicious recipes like this one.
Stay Sweet, Xoxo Chyna B 🍫
More DELICIOUS BAR RECIPES you’ll enjoy:
Advertisement
Hey Sweeties, don't forget to check out Chyna B's Sweets for more scrumptious recipes, engaging content, and amazing treats that will have your taste buds dancing! Subscribe to the newsletter and follow-on social media for all the latest updates.