Description
Millionaire’s Mini Bars are delightful bite-sized treats featuring a buttery shortbread base, a luscious caramel middle layer, and a rich chocolate topping. These British-inspired dessert bars combine sweet, salty, and creamy flavors perfect for holidays or everyday indulgence.
Ingredients
Scale
Shortbread Base
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 teaspoon salt
Caramel Layer
- 1/2 cup sweetened condensed milk
- 1/4 cup brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons golden syrup (or light corn syrup)
- Pinch of salt
Chocolate Topping
- 3/4 cup semi-sweet or dark chocolate chips
- 1 tablespoon butter or cream (optional, for smoother texture)
Garnish
- Sea salt flakes (optional)
Instructions
- Preheat and Prepare Tin: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Make the Shortbread Base: In a bowl, combine the flour, granulated sugar, salt, and cold cubed butter. Use a pastry cutter or your fingers to blend the mixture until it looks like coarse crumbs. Evenly divide this mixture among 24 mini muffin cups and press firmly into the bottoms to form the base. Bake for 12–14 minutes or until the edges are lightly golden. Remove from oven and allow to cool completely in the tin.
- Prepare the Caramel Layer: While the shortbread base cools, place the sweetened condensed milk, brown sugar, butter, golden syrup, and a pinch of salt in a saucepan over medium-low heat. Stir constantly until everything melts and combines into a smooth mixture. Continue stirring and cooking the caramel for 8–10 minutes until it thickens and turns a golden color. Remove from heat.
- Assemble the Caramel Layer: Spoon the warm caramel evenly over the cooled shortbread bases in the mini muffin tin. Let it cool at room temperature for about 10 minutes to set slightly.
- Melt the Chocolate Topping: Melt the chocolate chips with the butter or cream if using, either in short bursts in the microwave or over a double boiler. Stir continuously until the chocolate is smooth and glossy.
- Top with Chocolate and Garnish: Spoon the melted chocolate over the caramel layer in each mini cup, smoothing the tops with the back of a spoon. If desired, sprinkle with sea salt flakes for a subtle salty contrast.
- Chill and Set: Place the tin in the refrigerator and chill for at least 1 hour or until the chocolate is completely set. Once firm, carefully remove the mini bars from the tin and serve.
Notes
- Make these bars ahead and refrigerate for up to 5 days to enjoy fresh.
- For added texture and flavor, add a layer of chopped nuts or toffee bits over the caramel before spreading the chocolate topping.
- If you don’t have golden syrup, light corn syrup is an excellent substitute.
- Ensure the shortbread bases are fully cooled before adding caramel to avoid melting.
