Jun 062020

Scottish Millionaire Bars

Scottish Millionaire Bars

A decadent combination of buttery shortbread, soft caramel, and chocolate,
these bars originated in Scotland and are so named because they are so rich.  


For the shortbread crust:

  • 1 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/2 cup light brown sugar, firmly packed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 2 1/4 cups all-purpose flour

For the caramel:

  • 2-14 ounce cans sweetened condensed milk
  • 14 tablespoons butter, cut into 1/4″ slices
  • 1 cup light brown sugar, firmly packed
  • 1/3 cup light or dark corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

For the chocolate ganache:

  • 2 cups semisweet chocolate, cut into small chunks
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • Sea salt for sprinkling


  1. Preheat oven to 350F and line a 13” x 9” baking pan with parchment paper.
  2. Using a stand mixer with a paddle attachment, beat butter until well creamed.
  3. Add sugars and beat until light and fluffy, about 30 seconds.
  4. Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
  5. Mix the flour and salt together and add, gradually (about 1/2 cup at a time) to the butter mixture. Don’t over-mix the dough, it should be be slightly crumbly to make it easier to press into the pan.
  6. Drop dough into prepared pan and gently, firmly, evenly, press dough into the bottom of the pan.  To make it easier lay a piece of wax paper or plastic wrap over the dough and use the bottom of a metal measuring cup to pad it down.
  7. Bake on 350°F for 20-25 minutes — edges should be lightly golden brown.
  8. Allow to cool while you prepare your caramel topping.

For the Caramel:

  1. Combine condensed milk, butter, brown sugar, and corn syrup in a medium-sized saucepan over medium heat.
  2. Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly for several minutes until mixture begins to boil.
  3. Once mixture comes to a boil, reduce heat to a simmer and continue to cook for about 10-15 minutes until mixture turns a rich caramel color and has thickened. As it thickens, the mixture will begin pulling away from the sides of the pan.
  4. Remove from heat and stir in the vanilla extract and salt.
  5. Pour the caramel evenly over the shortbread layer, use a knife to spread evenly if needed.
  6. Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate ganache.

For the chocolate ganache layer:

  1. Place chocolate chunks in a glass bowl.
  2. Heat the heavy cream in a small saucepan over medium heat until just about to boil.  
  3. Pour the hot cream over the chocolate and stir until all the chocolate is melted.  
  4. Stir in vanilla extract.  Allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer.
  5. Wait a few minutes and then sprinkle with sea salt.  

Allow chocolate to harden in the refrigerator before removing from the pan, cutting, and serving. Store in an air-tight container in the refrigerator for up to one week.


About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+