Millionaire Bars Remix

Name: Millionaire Bars Remix
Prep time: 20 min
Cook time: 42 min
Total time: 62 min
Yield: 15 squares
Ingredients: 1 1/4 cups unsalted butter softened; 1/2 cup granulated sugar; 2 1/3 cups all-purpose flour; 1/4 teaspoon fine sea salt; 1 cup unsalted butter; 1 cup coconut sugar; 14 ounces sweetened condensed milk; 1/3 cup light corn syrup; 12 ounces semi-sweet chocolate bars chopped; 2 tablespoons heavy cream

By Emma

Certified Culinary Professional

Published on 21 January 2026 • Recipe tested & approved

Tres layers. Butterscotch crust thickened a bit. Brown sugar swapped for coconut sugar to shake the usual. Flour slightly reduced for a denser base. Caramel layer cooked gently, eye on the bubbles, adjusting heat as needed to prevent scorch. Chocolate top melty, silky from a dab of cream replacing butter. Freeze then fridge swap for texture dance. Flaky salt optional but worth it. Timing bendable—watch edges and smell cues to catch doneness. Comes out rich, chewy, slightly nutty twist under silky chocolate—an indulgence with a firm crumb. Pantry substitutions included, so no stress if lacking some staples.

Prep: 20 min

Cook: 42 min

Total: 62 min

Servings: 15 squares

#dessert #baking #caramel #chocolate #American desserts #bars #sweet treats

Baking millionaire bars never felt this forgiving. Tried a dozen ways till I nailed a crust that’s firm but not stiff, rich but not greasy. Tossed coconut sugar in place of brown once, added a hint of salt, and the caramel turned deeper, almost toffee-ish. Corn syrup always tricky—too hot, it snaps; too cool, sticky mess. Constant watching essential—your ears will tell when it’s right. Chocolate layer? A spoon of cream steals the gloss from butter’s heaviness; melts flawlessly, tastes more elegant. Freeze first for crunch then fridge for silky top. Splitting steps into freezer chill saves you from limp filling disasters. It’s not glaze, not fudge. It’s bar sassiness in three perfect layers.

Ingredients

Crust

1 1/4 cups unsalted butter softened
1/2 cup granulated sugar
2 1/3 cups all-purpose flour
1/4 teaspoon fine sea salt

Filling

1 cup unsalted butter
1 cup coconut sugar
14 ounces sweetened condensed milk
1/3 cup light corn syrup

Chocolate Layer

12 ounces semi-sweet chocolate bars chopped
2 tablespoons heavy cream

About the ingredients

Butter choice matters. Salted can be used; reduce added salt accordingly. Coconut sugar swaps brown sugar for richer notes, but dark brown works too. Flour measured by spoon and sweep to avoid dense crust. Corn syrup—you can substitute golden syrup or honey but caramel flavor softens, watch consistency. Sweetened condensed milk varies by brand—full fat is essential, skim changes mouthfeel. Heavy cream builds emulsion in chocolate layer, butter can replace but cream gives silkiness. Parchment paper liner simplifies life immensely. Keep tools dry; moisture ruins texture. Chill layers separately—impatience leads to sticky fingers and broken bars.

Method

Crust

Heat oven to 350F. Line 9x13 pan with parchment; grease lightly to avoid sticking.
Cream 1 1/4 cups butter with 1/2 cup sugar. Don’t rush—3 to 4 minutes until pale, fluffy, hear that soft creaming sound.
Fold in 2 1/3 cups flour and 1/4 teaspoon salt gently, no flour clouds—just until combined.
Press dough firmly and evenly. Peep for cracks or lumps, smooth with fingers.
Bake, edges amber, center dry to touch—not glossy. Toothpick should come out nearly clean, maybe one crumb. About 20 to 25 minutes. Sensory check beats timer.
Cool fully. Warm crust ruins caramel’s grip later.

Filling

Melt 1 cup butter, 1 cup coconut sugar, 14 oz condensed milk, 1/3 cup corn syrup in medium saucepan.
Low to medium-low heat. Stir constantly, softly whirling a wood spoon or silicone spatula, no skipping or the bottom scorches.
Simmer gently—not a roaring boil. Bubbles small and slow. If tempo races, pull pan off for a few seconds, stir, back on.
Five minutes of simmer, then off heat. Stir for another 4 minutes to cool just enough so it’s thick but pourable. Glossy, deep caramel color.
Pour over cooled crust evenly. Don’t tilt pan too aggressively; fill level with care.
Freeze two hours. If freezer space tight, fridge overnight works but freezes help set firm faster.

Chocolate Layer

Microwave chopped 12 oz chocolate plus 2 tablespoons heavy cream in 15-second bursts.
Stir well between cycles to avoid graininess. Should be shiny, no lumps.
Spread rapidly over caramel while still warm but not hot—too hot, chocolate dulls or seizes.
Chill 1.5 to 2 hours in fridge to set chocolate firm but tender.
Lift bars using parchment edges, cut with hot knife or dip blade in hot water then dry for clean squares.
Scatter flaky sea salt if edgy salt contrast desired.
Serve chilled or just off fridge as bars hold texture better cool.
Adjust thickness in crust or caramel layers to preference in future rounds.

Cooking tips

Working in stages saves sanity. Creaming butter and sugar well aerates crust for tender crumb, do not shortcut. Folding flour preserves texture—overmixing stiffens. Watch crust edges color to judge doneness, these bars burn easily if left blind. For caramel, low constant heat is your friend. Stirring nonstop prevents burning, and you’ll hear it thicken—a thicker bubble pattern means nearing done. Cooling filling off heat stops cooking but maintain stirring to prevent graininess. Freezing caramel layer solidifies it, making chocolate top application neat and easy. Microwave chocolate in short bursts—avoid overheating or you’ll face grainy sadness. Use hot knife to cut neat edges; cold blades shatter or crack bars.

Chef's notes

💡 Cream butter and sugar long enough so you hear that soft creaming sound, pale fluffy texture not just mixed. Rushing here makes a tough crust; texture depends heavily on air trapped early. Fold flour gently, no pounding. Overmix = dense crumb. Use spoon and sweep method for flour—too much flour kills crumb softness.
💡 Caramel can burn in seconds. Heat low, stir constantly, small bubbles slow and steady. When bubbles shift tempo, quickly pull pan off to cool, then back on. Cooling off heat while stirring thickens caramel without scorching. Keep ears tuned for thickening, a quiet pop or gentle hiss shows nearing done. Don’t trust timers.
💡 Freeze caramel layer to set it firm before chocolate top. If fridge only, overnight, but freeze means neater chocolate spread—no slipping or graininess. Chocolate melts best in short 15-second bursts in microwave; stir well each time or risk grainy mess. Cream adds silk, better than butter for melt texture.
💡 Use parchment for easy lift. Avoid scraping edges to keep clean lines. Hot knife cuts smooth bars—dip blade in hot water, dry quickly between slices. Cold knives shatter or crack. Scatter flaky salt after chocolate sets for textural pop, optional but worth texture contrast.
💡 Adjust thickness of crust or caramel freely. Thicker crust = firmer base; thinner caramel = lighter chew. Watch edges browning for crust doneness, amber rims and toothpick test best. Crust too warm spoils caramel stick. Layer chill times flexible but freezing first keeps layers from blending or gumming up.

Common questions

Can I swap coconut sugar with brown sugar?

Yes, but caramel darkens less, flavor softer. Brown sugar adds moisture, makes caramel more sticky. Dark brown sugar closer match. Adjust heat, watch bubbles carefully as sugar types behave differently simmering.

What if caramel burns or sticks poorly?

Burn? Lower heat, stir nonstop. If thickens too fast or smells sharp, start over. Sticky means undercooked or crust too warm. Cool crust fully before pouring caramel. Avoid rushing heat point, bubbles size key to doneness—bigger means almost done.

How to store bars?

Cover airtight, fridge best for lasting texture, holds chew and chocolate firmness. Freezer works too; thaw in fridge slowly. Leave uncovered short time, fridge keeps chocolate shiny. Room temp dries layers, loses chew fast.

Can butter replace heavy cream in chocolate layer?

Butter’s heavier; cream gives silkiness, smoother melt. Butter works but chocolate can dull, less glossy, melt less fluid. Use cream for shine and texture. If none, butter melted gently okay, but expect different texture.