Creamy No-Bake Millionaire Shortbread Bars
These creamy no-bake millionaire shortbread bars combine a buttery shortbread base, silky caramel layer, and smooth chocolate topping for an easy, indulgent treat that sets perfectly in the fridge without baking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: British
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 can (14 oz / 397g) sweetened condensed milk
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) brown sugar, packed
- 2 tbsp (30ml) golden syrup or light corn syrup
- 8 oz (225g) semi-sweet or milk chocolate chips
- 2 tbsp (30g) unsalted butter
- Optional: pinch of flaky sea salt for sprinkling
Instructions
- Line an 8×8-inch pan with parchment paper, letting some hang over the edges for easy lifting later.
- In a bowl, mix 1 cup (125g) flour and 1/4 cup (50g) granulated sugar.
- Pour in 1/2 cup (115g) melted butter and stir until the mixture resembles damp sand.
- Press this evenly into the pan, pushing firmly to create a compact base.
- Chill in the fridge for about 15 minutes to firm up.
- In a medium saucepan over medium heat, combine 1 can (14 oz / 397g) sweetened condensed milk, 1/2 cup (115g) unsalted butter, 1 cup (200g) brown sugar, and 2 tbsp (30ml) golden syrup.
- Stir constantly with a heatproof spatula to prevent burning.
- After about 5–7 minutes, when the mixture thickens and turns a deep golden caramel color, remove from heat.
- Immediately pour the caramel over the chilled shortbread base and spread evenly.
- Return to the fridge to set for at least 1 hour.
- Melt 8 oz (225g) chocolate chips with 2 tbsp (30g) butter in a microwave-safe bowl in 20-second bursts, stirring in between, or use a double boiler.
- Stir until smooth and glossy.
- Pour over the set caramel layer and spread evenly using an offset spatula or back of a spoon.
- Optionally, sprinkle a pinch of flaky sea salt on top.
- Place the pan back into the fridge for another 1 to 2 hours, allowing the chocolate to harden completely.
- Once firm, lift the bars out using the parchment edges and cut into squares or rectangles with a sharp knife warmed under hot water and dried before cutting.
Notes
Do not rush chilling steps to ensure bars set properly. Stir caramel constantly over medium heat to avoid burning. Warm knife under hot water and dry before slicing for clean cuts. Golden syrup can be substituted with light corn syrup. For gluten-free, substitute almond flour for all-purpose flour. For dairy-free, use vegan butter and coconut milk-based condensed milk.
Nutrition
- Serving Size: 1 bar (assuming 16 b
- Calories: 250
- Sugar: 20
- Sodium: 90
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
Keywords: no-bake, millionaire shortbread, caramel bars, chocolate bars, easy dessert, no oven dessert, creamy caramel, shortbread base