Description
No Bake Millionaire Shortbread Bars combine a crisp shortbread base with a luscious homemade caramel layer and a smooth semi-sweet chocolate topping sprinkled with flaky sea salt. This indulgent treat requires no baking and is perfect for those looking for a decadent dessert with minimal effort and prep time.
Ingredients
Scale
Shortbread Base
- 10.5 ounces (300g) shortbread cookies, crispy variety
- 7 tablespoons (100g) unsalted butter, melted
- 6 tablespoons (75g) light brown sugar
Caramel Layer
- 6 tablespoons (85g) unsalted butter
- 1 (14-ounce) (396g) can sweetened condensed milk
- 1/4 teaspoon salt
Chocolate Topping
- 8 ounces (225g) semi-sweet chocolate chips
- 1 tablespoon (14g) unsalted butter
- Flaky sea salt, for sprinkling
Instructions
- Chill Your Base: Start by pressing a mixture of crushed shortbread cookies, melted butter, and light brown sugar into a prepared pan. Smooth and even out the base, pressing firmly to create a compact layer. Chill the base for 30 minutes to set and help it hold together during cutting.
- Simmer the Caramel: In a small saucepan, combine 6 tablespoons of unsalted butter, sweetened condensed milk, and salt. Heat over medium heat while stirring continuously until the caramel bubbles gently and thickens, about 10-15 minutes. Keep stirring to prevent the mixture from burning or sticking.
- Cool the Caramel: Pour the thickened caramel evenly over the chilled shortbread base. Spread carefully to cover the base. Let the caramel layer set for 15 minutes until it firms up, becoming sticky and shiny.
- Melt the Chocolate: While the caramel cools, place semi-sweet chocolate chips and 1 tablespoon of unsalted butter in a microwave-safe bowl. Melt them in 30-second intervals, stirring between each, until fully melted and smooth.
- Spread Chocolate Evenly: Pour the melted chocolate over the cooled caramel layer. Use a spatula to spread the chocolate smoothly and evenly across the surface, covering the entire caramel layer.
- Sprinkle Sea Salt: While the chocolate is still warm, sprinkle flaky sea salt evenly over the top for a delightful flavor contrast.
- Slice and Serve: Allow the bars to set for about 45 minutes at room temperature. For cleaner cuts, let the bars sit for an additional 10-15 minutes before slicing into squares and serving.
Notes
- Use crispy shortbread cookies for a firm and crunchy base.
- Stir the caramel continuously to prevent burning and ensure smoothness.
- Flaky sea salt enhances the flavor by balancing the sweetness with a hint of saltiness.
- Allow bars to set thoroughly for easy slicing and neat edges.
- Store in an airtight container at room temperature or chilled for longer freshness.
