If you’re searching for a bite-sized indulgence that perfectly balances buttery shortbread, gooey caramel, and rich chocolate, you’re in for a treat with this Millionaire’s Mini Bars Recipe. These delightful little bars capture all the luxurious flavors of a classic millionaire’s shortbread but in a convenient mini form that’s perfect for sharing, gifting, or just sneaking a few when no one’s looking. Trust me, once you make these, they’ll quickly become a favorite in your dessert rotation.

Millionaire’s Mini Bars Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Millionaire’s Mini Bars lies in their simple, quality ingredients. Each element plays an essential role: the shortbread base offers a crumbly, buttery foundation, the caramel layer adds a luscious sweetness with a hint of chew, and the chocolate topping brings everything together with a silky finish. Here’s what you’ll need to create these irresistible treats:

1 cup all-purpose flour: This forms the base of the shortbread with a tender yet sturdy crumb.
1/4 cup granulated sugar: Adds subtle sweetness to the shortbread dough.
1/2 cup unsalted butter, softened: Essential for that rich flavor and melt-in-your-mouth texture in the shortbread.
1/2 cup sweetened condensed milk: The star ingredient for creamy, sticky caramel.
1/4 cup brown sugar: Gives the caramel its deep, toffee-like richness.
2 tbsp unsalted butter: Enhances the caramel’s smoothness and adds richness.
2 tbsp golden syrup or corn syrup: Helps keep the caramel glossy and prevents crystallization.
1 cup semi-sweet chocolate chips: For that perfect melty and slightly bittersweet chocolate topping.
1 tbsp coconut oil or butter (optional): Mix in when melting chocolate for an extra silky texture.

How to Make Millionaire’s Mini Bars Recipe

Step 1: Prepare the Mini Muffin Pan

Begin by preheating your oven to 350°F (175°C). Grab a mini muffin pan and either line each cup with paper liners or lightly grease them to ensure the bars release easily after baking. Prepping your pan first makes the process smooth and mess-free.

Step 2: Make the Shortbread Base

In a mixing bowl, combine the flour, granulated sugar, and softened butter. Use a fork or your fingertips to blend everything until a soft dough forms. Take about a teaspoon of this dough and press it firmly into each mini muffin cup, flattening it out for an even shortbread layer. This base will give your bars that classic crumbly texture that’s impossible to resist.

Step 3: Bake the Shortbread

Pop the pan into the oven and bake for 10 to 12 minutes, or until the shortbread edges turn a light golden color. This gentle baking is key—it ensures the bases are perfectly crisp without too much browning. Once done, let the shortbread cool completely in the pan; this helps it firm up before the caramel layer goes on.

Step 4: Craft the Caramel Layer

While the shortbread is cooling, it’s time to make the luscious caramel. In a saucepan, add the sweetened condensed milk, brown sugar, butter, and golden syrup. Stir constantly over medium heat to prevent burning, cooking until the mixture thickens and turns a lovely golden shade, about 8 to 10 minutes. Patience here rewards you with a silky caramel that holds beautifully atop the shortbread.

Step 5: Add Caramel to Shortbread

Spoon about a teaspoon of the warm caramel over each cooled shortbread base, spreading it gently to cover the surface. Then transfer the pan to the fridge for 15 minutes to let the caramel set up nicely. This step locks in that gooey layer perfectly before we move on to the chocolate.

Step 6: Prepare and Pour the Chocolate Topping

Gently melt the chocolate chips with the optional coconut oil or butter, either in a microwave in short bursts or over a double boiler. Stir until smooth and glossy. Carefully spoon the melted chocolate over each caramel-covered shortbread, making sure to cover the entire top. This luscious layer adds the perfect slight snap and chocolatey richness.

Step 7: Chill and Serve

Return the pan to the fridge once again, chilling until the chocolate is firmly set. Once the Millionaire’s Mini Bars are fully chilled, pop them out of the muffin pan and store them in an airtight container. They’re ready to enjoy whenever a sweet craving hits!

How to Serve Millionaire’s Mini Bars Recipe

Garnishes

To elevate these mini bars, consider sprinkling a pinch of flaky sea salt on the chocolate before it sets. This little touch balances out the sweetness and adds a delightful crunch. For a festive twist, you could also add crushed nuts or edible gold glitter to bring a bit of sparkle to your presentation.

Side Dishes

Millionaire’s Mini Bars pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream if you’re serving them as part of a dessert plate. For a cozy afternoon snack, enjoy them alongside a cup of rich coffee or herbal tea to complement the caramel and chocolate flavors.

Creative Ways to Present

These bars are adorable on their own, but you can make your presentation pop by arranging them on a rustic wooden board or decorative platter. Wrapping individual bars in parchment paper tied with twine also makes them perfect for gifting. For parties, stack them in glass jars or tiered trays to create a charming dessert display everyone will love.

Make Ahead and Storage

Storing Leftovers

Leftover Millionaire’s Mini Bars keep wonderfully at room temperature in an airtight container for up to three days. For longer freshness, store them in the refrigerator to maintain the creamy caramel and keep the chocolate from melting during warmer months.

Freezing

If you want to make these treats ahead of time, you can freeze them! Place the bars in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container or bag. They’ll keep for up to one month. Thaw in the fridge before serving to maintain their perfect texture.

Reheating

Reheating Millionaire’s Mini Bars isn’t typically necessary, but if you prefer a warm treat, pop them in a microwave for about 10 seconds. Be careful not to overheat, as the chocolate can soften too much and the caramel could get sticky. Enjoy just slightly warmed for a gooey, melt-in-your-mouth experience.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can substitute salted butter, but reduce any added salt in the recipe or tasting step to avoid over-seasoning. Salted butter adds a slightly different flavor but still works well in the shortbread and caramel.

What is golden syrup, and can I substitute it?

Golden syrup is a sweet, amber-colored syrup with a unique flavor often used in British baking. You can substitute corn syrup or light molasses, although each will slightly alter the caramel’s taste and color.

Do I need to use coconut oil when melting the chocolate?

No, coconut oil or butter is optional. Adding it helps make the chocolate smoother and shinier, but the chocolate chips will melt fine without it, too.

Can I make these bars in a regular baking pan instead of a mini muffin pan?

Yes, you can. Use an 8×8 inch pan and increase the quantities accordingly. Bake the shortbread base for about 15 to 20 minutes and layer the caramel and chocolate as directed. Once set, cut into squares instead of mini bars.

How do I prevent the caramel from sticking to the pan?

Make sure to use a nonstick mini muffin pan or liners, as the caramel can be sticky. Cooling the bars completely and chilling after caramel and chocolate layers will make removal easier without residue.

Final Thoughts

I can honestly say that the Millionaire’s Mini Bars Recipe is a total game-changer for anyone who loves classic desserts but appreciates a fun, bite-sized twist. Easy to make and even easier to fall in love with, these bars are perfect for sweet moments any day of the week. Give them a try—you just might find yourself baking a batch (or two) every time you need a little delicious pick-me-up.