One of my all time favorite bars are these Millionaire Caramel Shortbread bars, also known as Homemade Twix Bars!  Three distinct layers that come together in beautiful harmony.  A buttery shortbread crust on the bottom, creamy rich caramel (NOT melted caramel candies) in the middle, and salted chocolate ganache on the top.  To say these bars are divine is an understatement. They are an absolute treat.

When it comes to bars, three layers always take a little extra effort because you have to let them bake or set in-between, but with extra effort always comes extra reward.  When you bite in to these bars, you are going to taste luxurious decadence.  They slice beautifully and you can make them normal cookie bar size or cut them in to cute little bites. Trust me, your family and friends are going to love them!

A couple of tips for this recipe:

• This is a recipe you should not substitute margarine for – use real butter.  
• A candy thermometer makes the caramel a little easier to make and is a great kitchen tool to have on hand, but if you don’t have one, don’t let that stop you – you will just have to watch your caramel very carefully so you don’t overcook.
• I love Maldon Sea Salt Flakes for sprinkling over the top, which are available at retailers including Costco and Amazon!
• I like to keep these bars in the refrigerator and take out what we want to eat 15 mins or so before we want to eat them.

Ingredients:

Shortbread Layer:

• 1 cup salted butter, room temp
• 1/2 cup sugar
• 1/4 tsp salt
• 1 egg yolk
• 1 tsp vanilla extract
• 2 cups all-purpose flour

Caramel Layer:

• 1/2 cup salted butter cut into chunks
• 1 cup brown sugar, packed
• 1 (14-oz) can sweetened condensed milk (NOT evaporated)
• 1/4 cup light corn syrup light
• 1 tsp vanilla extract
• 1/4 tsp salt

Chocolate Layer:

• 2 cups semisweet chocolate chips
• 1/2 cup heavy cream
• 1/4-1/2 tsp sea salt

Instructions:

1. Preheat oven to 350. Line a 13×9 glass baking dish with parchment paper so it hangs over the edges
2. For the shortbread layer: In your mixer bowl, cream the 1 cup of butter with the sugar for about 3 minutes
3. Add the egg yolk and the vanilla. Continue mixing until well combined
4. Add the flour and mix until just combined
5. Spread the dough into your prepared pan and use your fingers and palms to press into an even layer on the bottom
6. Bake at 350 for 18-20 minutes or until the edges start to turn golden brown
7. For the caramel: In a large saucepan, over medium heat, add the 1/2 cup butter, brown sugar, condensed milk, corn syrup, vanilla, and 1/4 tsp salt .
8. Stir gently over medium heat and continue stirring while it bubbles and starts to get darker. If you are using a candy thermometer it is done at about 225 degrees. If you aren’t, watch for it to start thickening and pulling away from the side. It should take about 4-5 minutes.
9. Pour the caramel on to your baked base and use an offset spatula to spread it to the edges.
10. Let the caramel set before making the chocolate. (You can let the pan come to room temp, then put it in the refrigerator to speed it up setting.)
11. For the chocolate layer: Melt your chocolate chips with the heavy cream in the microwave. Do 30 seconds at a time until it starts to melt, then stir until smooth and silky.
12. Pour the chocolate over the caramel layer and use an offset spatula to spread to the edges.
13. Sprinkle with a little sea salt, (optional), then chill before cutting in to squares.