Description
Millionaire’s Mini Bars are delightful bite-sized desserts featuring a buttery shortbread base, a rich caramel layer, and a smooth chocolate topping. Perfect for parties, holidays, or an everyday treat, these bars combine classic British-inspired flavors into an irresistible mini dessert.
Ingredients
Scale
Shortbread Base
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter (cold and cubed)
- Pinch of salt
Caramel Layer
- ½ cup sweetened condensed milk
- ¼ cup brown sugar
- ¼ cup unsalted butter
- 2 tablespoons golden syrup or light corn syrup
- Pinch of salt
Chocolate Topping
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1 tablespoon butter or heavy cream (optional, for smoother topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease it to ensure the bars don’t stick.
- Make the Shortbread Base: In a bowl, mix the flour, granulated sugar, and a pinch of salt. Cut in the cold, cubed butter using a fork or pastry blender until the mixture resembles coarse crumbs. Press about a heaping tablespoon of this dough into each mini muffin cup, flattening it evenly. Bake in the oven for 12 to 15 minutes or until the edges turn lightly golden. Remove and let cool completely.
- Prepare the Caramel Layer: In a small saucepan over medium heat, combine the sweetened condensed milk, brown sugar, unsalted butter, golden syrup (or light corn syrup), and a pinch of salt. Stir constantly to prevent burning and cook until the mixture thickens and becomes golden in color, approximately 8 to 10 minutes. Remove from heat.
- Assemble the Caramel Layer: Spoon about a tablespoon of the warm caramel over each cooled shortbread base, spreading gently if needed. Allow this to set at room temperature for 10 to 15 minutes before proceeding.
- Make the Chocolate Topping: In a microwave-safe bowl, melt the semi-sweet chocolate chips along with butter or heavy cream in 30-second intervals, stirring well after each to achieve a smooth, glossy consistency.
- Top and Chill: Spoon or spread the melted chocolate evenly over the set caramel layers in each muffin cup. Once topped, place the bars in the refrigerator for at least 1 hour to allow the chocolate to fully set and firm up before serving.
Notes
- For a richer flavor, substitute semi-sweet chocolate with dark chocolate.
- Store the bars in the fridge for a firmer texture or at room temperature if you prefer a softer bite.
- These mini bars are excellent as make-ahead desserts for parties, holidays, or special occasions.
- If golden syrup is unavailable, light corn syrup serves as a perfect substitute.
