Whenever I find myself craving a dessert that feels truly indulgent, these no bake millionaire shortbread bars are the first thing that comes to mind. There is something almost magical about the combination of a buttery, crunchy biscuit base, a thick layer of gooey golden caramel, and a smooth, rich chocolate topping that snaps perfectly when you bite into it. I remember the first time I attempted a traditional shortbread; the kitchen was sweltering, the oven was heating up the whole house, and I was desperately trying to keep the dough from melting. It was then that I realized I needed a version that didn't require the heat of an oven. After many trials and a few sticky caramel accidents, I perfected these no bake millionaire shortbread bars. They have since become my signature request at every family gathering and office potluck. If you are looking for another effortless sweet treat, you might also fall in love with my 3-ingredient no-bake vanilla pie, but for today, let us dive into the decadence of this millionaire classic.
Why This Recipe is a Must-Try
- Zero Oven Time: Perfect for hot summer days or when your oven is occupied with other dishes, these no bake millionaire shortbread bars stay cool from start to finish.
- Foolproof Caramel: Traditional caramel can be finicky and prone to burning, but this condensed milk version is stable, creamy, and incredibly easy to master.
- Texture Perfection: You get the satisfying crunch of the biscuit, the chewy pull of the caramel, and the silky melt of the chocolate in every single bite.
- Make-Ahead Friendly: These bars actually taste better after they have had time to set in the fridge, making them the ultimate stress-free dessert for entertaining.
Key Ingredient Notes
To ensure your no bake millionaire shortbread bars turn out perfectly every time, pay close attention to the quality of your ingredients. The biscuit base relies on high-quality shortbread or digestive biscuits. If you want a deeper, more honey-like flavor, Graham crackers are an excellent substitute. Make sure to crush them into a very fine sand-like consistency to ensure the base doesn't crumble when sliced. For the chocolate layer, I highly recommend using a high-quality semi-sweet or dark chocolate. Since there are so few ingredients, the flavor of the chocolate really shines through. If you prefer something lighter, my high-protein chocolate cottage cheese mousse is a great alternative for another day, but for these bars, go for the real deal. Finally, the sweetened condensed milk is the secret weapon for the caramel. It provides a consistent thickness that prevents the caramel from being too runny or too hard.
Step-by-Step Guide with Pro Tips
Creating these no bake millionaire shortbread bars is a process of patience and layering. Each layer needs its own moment to shine and, more importantly, its own moment to set. Start by preparing your pan; lining it with parchment paper with a bit of overhang will make removing the finished bars a breeze. When you press the biscuit base into the pan, use the bottom of a heavy glass to ensure it is packed tightly and evenly. This prevents the caramel from seeping into cracks. For the caramel layer, keep your heat at a medium-low setting. You want to see the mixture darken to a beautiful amber color, which usually takes about 5 to 8 minutes of constant stirring. Do not walk away! Caramel can turn from perfect to burnt in a matter of seconds. Once the caramel is poured over the base, let it cool completely before adding the chocolate. If the caramel is still warm, the chocolate will mix into it rather than sitting on top. For the smoothest chocolate finish, add a teaspoon of coconut oil or vegetable oil to the chocolate chips before melting. This gives the topping a professional-looking gloss and makes it easier to slice without cracking. After the bars are fully assembled, chill them for at least 4 hours. Once set, store any leftovers in a Basics Glass Food Storage container to keep them fresh and firm.
Variations & Serving Suggestions
While the classic no bake millionaire shortbread bars are perfection on their own, you can easily customize them. Try sprinkling a generous pinch of Maldon sea salt over the chocolate layer before it sets to create salted caramel millionaire bars. For a bit of texture, you can fold crushed pecans or walnuts into the biscuit base. If you are feeling extra fancy, melt a small amount of white chocolate and drizzle it in a marble pattern over the dark chocolate top. When serving, I like to cut these into small, bite-sized squares because they are incredibly rich. They pair beautifully with a strong cup of black coffee or a cold glass of milk. If you are hosting a party, serve these alongside other finger foods to create a diverse dessert platter that will have everyone asking for the recipe.
Nutrition Information
Below is the estimated nutritional breakdown for one serving of these no bake millionaire shortbread bars. Please note that these values are approximations based on standard ingredients.
| Nutrient | Value per Serving |
|---|---|
| Calories | 385 kcal |
| Carbohydrates | 42g |
| Protein | 4g |
| Total Fat | 22g |
| Saturated Fat | 14g |
| Trans Fat | 0g |
| Unsaturated Fat | 6g |
| Cholesterol | 45mg |
| Fiber | 2g |
| Sugar | 30g |
| Sodium | 180mg |
| Serving Size | 1 Bar |
Conclusion
I hope you enjoy making and eating these no bake millionaire shortbread bars as much as I do. They are the perfect embodiment of a luxury dessert that requires minimal effort and no heat. Whether you are making them for a special occasion or just to treat yourself after a long week, these no bake millionaire shortbread bars never fail to impress. Don't forget to let the layers set properly—patience is the most important ingredient here! Happy no-baking!
FAQs
How long do no bake millionaire shortbread bars last?
These bars can be stored in an airtight container in the refrigerator for up to one week. For the best texture, let them sit at room temperature for 5-10 minutes before serving.
Can I freeze no bake millionaire shortbread bars?
Yes, they freeze beautifully. Wrap individual squares in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before eating.
Why is my caramel layer too soft?
If the caramel is runny, it likely wasn't boiled long enough. It needs to reach a thick, fudge-like consistency in the saucepan before being poured onto the base.
What are the best biscuits for the base?
Classic shortbread biscuits provide the most traditional flavor, but digestive biscuits or Graham crackers also work perfectly for this no-bake version.
No Bake Millionaire Shortbread Bars
- Total Time: PT30M
- Yield: 16 bars 1x
Description
A luxurious three-layer dessert featuring a buttery biscuit base, easy homemade caramel, and a smooth chocolate topping—all made without an oven.
Ingredients
300g shortbread biscuits or digestive biscuits, crushed
150g unsalted butter, melted (for the base)
150g unsalted butter (for the caramel)
150g light brown sugar
1 can (397g) sweetened condensed milk
200g semi-sweet chocolate chips
1 tsp coconut oil (optional, for gloss)
Pinch of sea salt (optional)
Instructions
Step 1: Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a medium bowl, combine the crushed biscuits and 150g of melted butter. Stir until the mixture resembles wet sand.
Step 3: Press the biscuit mixture firmly into the bottom of the prepared pan. Use a flat-bottomed glass to ensure it is packed tightly. Place in the fridge to chill while you make the caramel.
Step 4: In a medium saucepan, combine the remaining 150g of butter, light brown sugar, and the sweetened condensed milk over medium-low heat.
Step 5: Stir constantly as the mixture comes to a gentle boil. Continue stirring for 5-8 minutes until the caramel thickens and turns a golden amber color.
Step 6: Pour the hot caramel over the chilled biscuit base. Spread evenly with a spatula and return to the fridge for at least 1 hour or until firm.
Step 7: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring in between until completely smooth.
Step 8: Pour the melted chocolate over the set caramel layer and spread it to the edges. Sprinkle with a pinch of sea salt if desired.
Step 9: Refrigerate for at least 2-3 hours (or overnight) until the chocolate is firm. Lift out of the pan using the parchment paper and slice into squares with a warm knife.
Notes
For clean slices, dip your knife in hot water and wipe it dry between each cut. This prevents the chocolate from cracking.
- Prep Time: PT20M
- Cook Time: PT10M
- Category: Desserts & Baked Goods
- Cuisine: British
Nutrition
- Serving Size: 1 bar
- Calories: 385
- Sugar: 30g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
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