Description

Millionaire’s Mini Bars are delightful bite-sized treats featuring a buttery shortbread base, a rich homemade caramel layer, and a smooth chocolate topping. Perfect for parties or as a luxurious snack, these bars combine textures and flavors that satisfy any sweet tooth.

Ingredients

For the Shortbread Layer:

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, softened

For the Caramel Layer:

1/2 cup sweetened condensed milk
1/4 cup brown sugar
2 tbsp unsalted butter
2 tbsp golden syrup or corn syrup

For the Chocolate Topping:

1 cup semi-sweet chocolate chips
1 tbsp coconut oil or butter (optional for smoother texture)

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Instructions

Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease each cup to prevent sticking.
Make Shortbread Base: In a bowl, combine flour, sugar, and softened butter. Mix until a dough forms. Press about a teaspoon of the dough into each mini muffin cup, flattening it evenly to create the base layer.
Bake Shortbread: Bake the mini shortbread bases for 10 to 12 minutes or until they are lightly golden. Allow them to cool completely in the pan before adding the next layer.
Prepare Caramel Layer: In a saucepan, combine sweetened condensed milk, brown sugar, butter, and golden syrup. Heat over medium heat, stirring constantly until the mixture thickens and turns golden, about 8 to 10 minutes.
Add Caramel to Bases: Spoon about 1 teaspoon of the thickened caramel over each cooled shortbread base. Place the pan into the refrigerator and chill for 15 minutes to let the caramel set.
Make Chocolate Topping: Melt the semi-sweet chocolate chips with coconut oil or butter (if using) in a microwave or double boiler until smooth and glossy.
Top with Chocolate and Chill: Spoon the melted chocolate over the caramel layer on each bar. Chill again until the chocolate topping is firm. Once set, remove the mini bars from the pan and store them in an airtight container.

Notes

Ensure the shortbread dough is evenly pressed to allow uniform baking.
Stir caramel constantly to prevent burning and ensure smooth consistency.
Coconut oil or butter in chocolate topping is optional but helps achieve a silky texture and shine.
Store the bars in a cool place or refrigerator to maintain firmness, especially in warm climates.
For easier removal, use paper liners in the mini muffin pan.