Here’s a decadent recipe for Millionaire Magic Bars — a layered dessert that combines buttery shortbread, gooey caramel, rich chocolate, and a cookie-like top. Think of them as the luxurious cousin of traditional 7-layer bars!
💰 Millionaire Magic Bars
🍫 Ingredients (Makes about 16 bars):
For the shortbread base:
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1 cup (2 sticks) unsalted butter, softened
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1/2 cup granulated sugar
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2 cups all-purpose flour
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1/4 tsp salt
For the caramel layer:
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1 (14 oz) can sweetened condensed milk
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1/2 cup unsalted butter
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1/2 cup brown sugar
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1/4 cup light corn syrup or golden syrup
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Pinch of salt
For the chocolate layer:
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1 1/2 cups semi-sweet chocolate chips or chopped dark chocolate
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Optional: 1 tbsp coconut oil or cream (for smoother texture)
Optional Toppings:
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Sea salt flakes
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Chopped nuts
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Crushed pretzels or toffee bits
🔥 Instructions:
1. Preheat oven
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Preheat to 350°F (175°C).
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Line a 9×13-inch pan with parchment paper, leaving overhang for easy removal.
2. Make the shortbread crust
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Cream butter and sugar until light and fluffy.
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Mix in flour and salt until a soft dough forms.
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Press evenly into the bottom of the pan.
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Bake for 18–20 minutes, until lightly golden. Let cool slightly.
3. Prepare the caramel layer
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In a saucepan, combine condensed milk, butter, brown sugar, syrup, and salt.
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Cook over medium heat, stirring constantly, until thick and golden (about 10–12 minutes). It should pull away from the sides slightly when ready.
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Pour over the shortbread base and spread evenly.
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Let it cool slightly before adding the next layer.
4. Make the chocolate layer
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Melt chocolate chips with optional coconut oil or cream in the microwave or a double boiler until smooth.
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Pour and spread evenly over the caramel layer.
5. Chill and set
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Refrigerate for at least 2 hours, or until fully set.
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Once firm, lift from pan and cut into squares or bars.
📝 Tips:
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For a shortcut, use store-bought dulce de leche instead of homemade caramel.
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Add chopped pecans, coconut flakes, or even crushed graham crackers between the layers for a twist.
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Store in the fridge for up to 1 week or freeze for up to 2 months.
Would you like a gluten-free version or one with a cookie dough topping?