Millionaire Bars (Homemade Twix Bars)

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Rich, buttery shortbread, smooth creamy chocolate, gooey caramel and salty pretzels make these Millionaire Bars decadently delicious and highly addictive.

This recipe was originally published in June 2017. It has been updated with better photos and content. For a quick laugh, scroll down below the recipe card and take a look at the old photo!

These Millionaire Bars are just one of those things you need in life. So rich and creamy and gooey and delicious, it's hard to not devour them. They're incredible.

The dark chocolate ganache and chewy caramel sit atop a homemade shortbread crust studded with salted pretzels for that perfect salty sweet taste that's so amazing. A little sprinkle of coarse sea salt on top really brings out the flavor of these Millionaire Bars.

And they may look difficult to make, but I promise they aren't. Do they take a bit of time? Yes. Patience must be had while waiting for shortbread, caramel and chocolate to cool between layers. But it's totally worth it.

Why This Recipe Works

1. An egg is added to the shortbread crust to make it softer and less crumbly;
2. Pretzels are placed on top of the shortbread for an added crunch and salty taste;
3. The chocolate ganache is made with dark chocolate and cream and sprinkled with coarse sea salt for ultimate richness.

Step By Step Instructions

Preheat the oven to 350 degrees. Combine the butter and sugar in a bowl and beat until fluffy, about 1-2 minutes.

Add the egg and vanilla and beat another 1-2 minutes.

Add the flour and salt and mix to combine. Do not overmix.

Take the dough and spread it over a parchment paper lined 8 x 8" pan.  Press the dough into a single layer over the parchment paper.

Press each pretzel firmly into the dough leaving only a small amount of space between each. You can use either pretzel sticks or traditional pretzels.

Bake the dough for 20-25 minutes, until the edges start to brown. Remove from the oven and let cool completely. I typically put the shortbread in the fridge for an hour to let it cool completely.

Once your shortbread is cooled, add the caramel. Unwrap all your caramels and place in a microwave safe bowl with the heavy cream.

Microwave in 30 second intervals, stirring in between each, until caramel is full melted. Pour on top of the shortbread. Cool until set, about 15-30 minutes in the fridge.

Make the chocolate the same way you made the caramel. Combine the chocolate chips and cream in a microwave safe bowl and heat for 30 second intervals, stirring in between. Once fully melted, pour on top of the caramel mixture.

Sprinkle lightly with coarse sea salt. Refrigerate until set, about 30 minutes.

Lift the parchment paper out of the pan and slice the bars with a warmed knife (warm makes it easier to slice).

Expert Tips for Millionaire Bars

1. Be careful not to overmix the shortbread as it can cause it to become too crumbly and fall apart after baking;
2. The caramel and chocolate should be microwaved in 30 second intervals, stirring in between until the mixtures are fully melted. Be careful not to overheat or they may burn;
3. If the chocolate ganache is too thick, add additional cream and mix until it is pourable. Be careful not to thin it too much - the mixture should be thick but pourable (I don't usually need to add extra);
4. If the caramel is too thick, add additional cream and mix until it is pourable. Be careful not to thin it too much - the mixture should be thick but pourable (I never need to add extra);
5. Either pretzel sticks or regular pretzels can be used;
6. The sprinkle of sea salt on top is optional, however I highly recommend it for the best flavor;
7. Warm your knife before attempting to cut the bars. A warmed knife will slice through the chocolate and caramel easier.

Frequently Asked Questions

1. Why is it called Millionaire Shortbread? The name is due to all the rich ingredients used in making it (i.e. shortbread, caramel, chocolate ganache).
2. How do I store Millionaire Shortbread? Store them in an airtight container at room temperature or in the fridge. If your house is warm, I recommend storing them in the fridge because the caramel will melt.
3. How long does Millionaire Shortbread last? It should last about 5 days store in an airtight container.
4. Can you freeze Millionaire Shortbread? Wrap the individual bars in plastic wrap then foil. Store in a freezer safe container for up to 3 months. Thaw in the fridge overnight.

More Bar Recipes

• Pecan Pie Bars;
• Lemon Bars from Gimme Some Oven;
• Pumpkin Pie Bars;
• Peanut Butter Cookie Bars;
• 7 Layer Bars from Chelsea's Messy Apron;
• Eggnog Cheesecake Bars.

Did you make this Millionaire Bar recipe? Leave a comment below and let me know how it turned out!

Millionaire Bars (Homemade Twix Bars)

Rich, buttery shortbread, smooth creamy chocolate, gooey caramel and salty pretzels make these Millionaire Bars decadently delicious and highly addictive. 

5 from 23 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Cool Time: 1 hour

Total Time: 1 hour 40 minutes

Servings: 16 bars

Calories: 296kcal

Author: Danielle Wolter

Ingredients

Shortbread Crust:

• ▢ 1 cup flour
• ▢ ¼ cup granulated sugar
• ▢ ¼ cup brown sugar
• ▢ 1 stick butter softened
• ▢ 1 egg
• ▢ ½ tsp. vanilla
• ▢ ½ tsp. salt
• ▢ 30 salted pretzels

Caramel:

• ▢ 12 oz. vanilla caramels unwrapped
• ▢ 3 tbsp. heavy cream

Chocolate Ganache:

• ▢ 8 oz dark chocolate chips
• ▢ 4 tbsp. heavy cream
• ▢ Coarse sea salt optional

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350 degrees. 

Shortbread Crust:

• Preheat the oven to 350 degrees. Combine the butter and sugar in a bowl and beat until fluffy, about 1-2 minutes.
• Add the egg and vanilla and beat another 1-2 minutes. 
• Add the flour and salt and mix to combine. Do not overmix. 
• Take the dough and spread it over a parchment paper lined 8 x 8" pan.
• Press each pretzel lightly into the dough leaving only a small amount of space between each. 
• Bake the dough for 20-25 minutes, until the edges just start to brown.
• Let cool completely in fridge before adding the caramel (about 30 minutes).

Caramel:

• Unwrap all your caramels and place in a microwave safe bowl with the cream. 
• Microwave in 30 second intervals, stirring in between each, until caramel is full melted. 
• Pour on top of the shortbread. 
• Cool completely in the fridge before adding the chocolate ganache (about 15-30 minutes).

Chocolate Ganache:

• Combine the chocolate chips and cream in a microwave safe bowl and heat for 30 second intervals, stirring in between. 
• Once fully melted, pour on top of the caramel mixture. 
• Sprinkle lightly with coarse sea salt.
• Let the bars set in the fridge for about 15-30 minutes.
• Lift the parchment paper out of the pan and slice the bars with a warmed knife (warm makes it easier to slice). 
  

Expert Tips:

1. Be careful not to overmix the shortbread as it can cause it to become too crumbly and fall apart after baking;
2. The caramel and chocolate should be microwaved in 30 second intervals, stirring in between until the mixtures are fully melted. Be careful not to overheat or they may burn;
3. If the chocolate ganache is too thick, add additional cream and mix until it is pourable. Be careful not to thin it too much - the mixture should be thick but pourable (I don't usually need to add extra);
4. If the caramel is too thick, add additional cream and mix until it is pourable. Be careful not to thin it too much - the mixture should be thick but pourable (I never need to add extra);
5. Either pretzel sticks or regular pretzels can be used;
6. The sprinkle of sea salt on top is optional, however I highly recommend it for the best flavor;
7. Warm your knife before attempting to cut the bars. A warmed knife will slice through the chocolate and caramel easier. 

Nutrition

Serving: 1bar | Calories: 296kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 209mg | Potassium: 157mg | Fiber: 1g | Sugar: 25g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

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Check out the original photos from a couple years ago!

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