This is the ultimate no-bake millionaire’s shortbread bars recipe, and it’s about to become your new favorite treat. A buttery shortbread base, gooey caramel, and smooth chocolate topping come together for a dessert that’s as easy to make as it is to devour.
Perfect for family gatherings, school events, or a well-deserved mom break!
Why you’ll love this recipe
- No baking, no stress: I first made Millionaire’s Shortbread from an all-from-scratch recipe which took about 10 hours to complete. Who has the time for that?! My no-bake recipe keeps it simple, so you can whip up a batch of these dreamy bars without breaking a sweat.
- Layers of pure magic: Buttery shortbread, rich caramel, and silky chocolate – these bars are like a dessert trifecta that’s impossible to resist.
- Perfect for every occasion: From lunchbox treats to party showstoppers, these bars deliver on flavor and presentation every single time.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes:
- Shortbread cookies: Any buttery shortbread will do. Walker’s Shortbread is the perfect luxury if you can find it – but it’s definitely not a must. If you’re in a pinch, graham crackers or digestive biscuits can work, though they’ll change the flavor slightly.
- Sweetened condensed milk: This is the key to thick, dreamy caramel – don’t swap it for evaporated milk, or you’ll be stirring forever without the same results.
- Semi-sweet chocolate chips: Semi-sweet strikes a perfect balance, but milk or dark chocolate work just as well depending on your preference. If you’re out of chips, a chopped-up chocolate bar melts beautifully, too – just add the butter to ensure smooth spreading.
- Unsalted butter: Using unsalted butter gives you control over the flavor, especially in the caramel layer. If all you have is salted butter, you can skip the added salt in the recipe to balance things out.
- Salt: A pinch of salt in the caramel enhances its richness and balances the sweetness. You can use flaky sea salt as a finishing touch on the chocolate layer for an elegant, slightly salty-sweet vibe.
Note: If you prefer to make your own shortbread base, follow the steps in my Lemon Bars for the base (cut in HALF). Bake the base around 20-25 minutes, or until it’s lightly golden brown. Cool completely before adding the caramel.
Step by step photos
Let’s make these no-bake millionaire’s shortbread bars together! I promise, this recipe is as fun to make as it is to eat, and I’m here to guide you through every step.
Step 1: The buttery shortbread base
First, grab your shortbread cookies (about 10.5 ounces) and add them to a food processor with 7 tablespoons melted butter.
Process them until the cookies turn into crumbs and the mixture looks like wet sand. This buttery goodness is going to be the sturdy base for our bars.
I like to use a food processor because it’s quick, but if you’re having one of those “keep the kids busy” kind of days, give them a rolling pin and let them crush the cookies inside a zip-top bag.
If you crush the cookies in a bag, toss the crumbs into a bowl and mix them with 7 tablespoons of melted butter. Stir until the crumbs are coated and everything feels like wet sand.
Next, line and grease an 8×8 or 9×9-inch pan to make sure nothing sticks later. Pour the crumb mixture into the pan and press it down firmly. You can use your hands, the back of a spoon, or even a flat-bottomed glass to get it nice and even.
Pop that pan into the fridge so the base can chill and firm up while we move on to the caramel.
Step 2: The gooey caramel layer
Now for the fun part – making caramel! In a small saucepan, combine 6 tablespoons of light brown sugar, 6 tablespoons of butter, a 14-ounce can of sweetened condensed milk, and a pinch of salt (I usually do ¼ teaspoon, but you can adjust to your taste).
Stir everything together over medium heat until it starts to bubble. Keep an eye on it and stir constantly; you don’t want it to burn.
Once it’s boiling, lower the heat and let it simmer gently. You’ll want to keep stirring as it thickens into a golden, glossy caramel. This step takes patience – it can take 10-15 minutes – but trust me, it’s worth every second.
Once your caramel is thickened, pour it over the chilled shortbread base and spread it out evenly. Then pop the pan back in the fridge to let the caramel set completely. You don’t want to rush this step, or your chocolate layer might melt into the caramel.
Step 3: The chocolate topping
Now it’s time to finish these beauties with a layer of chocolate. Melt 8 ounces of semi-sweet chocolate chips with 1 tablespoon of butter. I do this in the microwave in 20-second bursts, stirring in between, but you can also do it on the stovetop over low heat if you prefer. Once it’s smooth and glossy, pour the melted chocolate over the caramel layer.
Here’s where you can have a little fun: use a spatula to spread the chocolate and add some texture. I like to make little swirls—it looks fancy, but it’s so simple. Just be careful not to press too hard, or you’ll disturb the caramel underneath.
Let the chocolate cool and harden at room temperature. Once it’s set, lift the whole thing out of the pan (a greased pan or parchment lining really helps here) and cut into small bars.
I recommend letting the bars sit at room temperature for a few minutes before slicing if they’ve been in the fridge – they’ll cut more cleanly, and the chocolate is less likely to crack.
That’s it! You’ve just made a batch of the most irresistible no-bake millionaire’s shortbread bars. If you’re anything like me, you might want to hide a few pieces for yourself before your family devours them all. Enjoy!
Tips & tricks
- Caramel: Some commenters have noted that the caramel never thickened for them. This is most likely due to brand differences, or due to using evaporated milk instead of condensed milk. As a little troubleshooting if your caramel won’t thicken, put it back on high heat (be careful not to burn it!) and let it get bubbly until you notice it starts thickening. Then you can turn the heat back down.
- Chill between layers: I can’t stress this enough – make sure the base and caramel layers are properly chilled before moving on. If you skip this, the layers can mix together, and you’ll lose that clean, beautiful look we all love. I’ve learned this the hard way when my kids were too impatient!
- Keep stirring the caramel: Caramel can be a little finicky if you let it sit too long on the stove without stirring. I like to stay close and keep stirring so it doesn’t stick or burn. If it’s taking longer to thicken, give it some extra time – it’s worth it!
- Don’t rush the chocolate: Let the caramel cool completely before adding the chocolate layer. If you pour warm chocolate onto warm caramel, it’ll mix together, and nobody wants that. And when spreading the chocolate, use a light hand so you don’t disturb the caramel underneath.
- Line your pan: This is a total game-changer for getting those perfect bars out of the pan. I like to line mine with parchment paper and leave a little overhang so I can just lift the whole thing out once it’s set. It makes slicing so much easier, and cleanup is a breeze!
- Room temp for slicing: If the bars are too cold when you slice them, the chocolate can crack. I like to let mine sit out at room temperature for 10-15 minutes before cutting. A warm knife (just dip it in hot water and wipe dry) can also help you get those clean, picture-perfect cuts.
These tips have saved me more times than I can count—hopefully, they’ll do the same for you! Let me know if you have any other tricks up your sleeve!
Helpful recipe hints
Recipe variations
- Nutty twist: Add a handful of chopped pecans or almonds to the caramel layer before it sets for an extra crunch. My kids love the surprise crunch when they bite into these!
- Salted caramel bars: Sprinkle flaky sea salt on the chocolate layer just before it sets. It’s such an easy way to elevate the flavors and add a touch of elegance.
- Dark chocolate lovers: Swap the semi-sweet chocolate chips for dark chocolate if you prefer a less sweet version. It pairs beautifully with the rich caramel!
- Festive flair: Add a sprinkle of colorful sprinkles, crushed peppermint, or even edible glitter to the chocolate layer to make these bars holiday-ready.
Storage tips
Storing leftovers: I store mine in a single layer in an airtight container in the fridge, where they’ll keep for about 5 days. If you’re stacking them, use parchment paper between the layers to prevent sticking.
Freezer-friendly: These bars freeze beautifully! Wrap them tightly in plastic wrap and then in foil or store them in a freezer-safe container. They’ll keep for up to 3 months. Just thaw them in the fridge overnight before serving.
Serving ideas
Here are some of my favorite ways to serve these bars. They’re such a versatile treat, and I love finding new ways to enjoy them with my family and friends!
- Afternoon tea delight: I love setting up a little tea party at home with these bars as the star. Pair them with finger sandwiches and a pot of tea – it’s a simple way to make an ordinary afternoon feel special.
- Holiday dessert platter: When I’m hosting during the holidays, I like to include these bars on a dessert platter with treats like my Chewy Chocolate Crinkle Cookies and Snowball Cookies. They’re always the first to disappear!
- Picnic sweet treat: These bars are my go-to for a quick and packable dessert when we head out for a picnic. I usually pair them with some fresh fruit salad and my homemade strawberry lemonade. They travel so well, and everyone loves them.
- Morning coffee snack: I’ll admit, I’ve grabbed one of these bars with my morning coffee more than once! So no judgment there if you do the same.
These ideas are all family-tested and mom-approved – I’d love to hear how you enjoy them, too!
More no-bake treats
Or, click here to browse all my cookies and bars, or click here to browse all of my dessert recipes.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
No-Bake Millionaire’s Shortbread Bars
Recipe details
Ingredients
For the base
- 10.5 ounces shortbread cookies
- 7 tablespoons unsalted butter melted
For the caramel layer
- 6 tablespoons light brown sugar
- 6 tablespoons unsalted butter
- 1 (14-oz) can sweetened condensed milk
- ¼ teaspoon salt or more to taste
For the chocolate layer
- 8 ounces semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
To make the base
- Prep: Line a 8×8 inch (or 9×9 inch pan) square baking pan with parchment paper and grease lightly for easy removal later.
- Make cookie base: Process 10.5 ounces shortbread cookies to crumbs, add to a medium-large mixing bowl. Add 7 tablespoons unsalted butter (melted) and stir until fully combined (should be texture of wet sand). Press shortbread mixture into prepared pan in an even layer. Refrigerate until firm.
To make the caramel layer
- Cook caramel: Add 6 tablespoons light brown sugar, 6 tablespoons unsalted butter, 1 (14-oz) can sweetened condensed milk and ¼ teaspoon salt to a small saucepan and bring to a boil. Reduce heat to low and simmer until thickened while stirring often.
- Add to base: Pour caramel over hardened shortbread base and refrigerate again until firm.
To make the chocolate layer
- Melt chocolate: Melt 8 ounces semi-sweet chocolate chips together with 1 tablespoon unsalted butter until melted and glossy but still spreadable.
- Add to bars: Pour chocolate over the caramel layer. It looks lovely when the chocolate is spread with a spatula in a way that it isn't completely smooth, but showing some chocolate swirls and some texture (make sure you do not disturb the caramel layer).
Finish
- Cool and serve: Allow to cool at room temperature until hardened. Lift from pan and cut into small bars.
Notes
Ingredient notes
- Shortbread cookies: Any buttery shortbread works. Walker’s Shortbread is a fancy option! Graham crackers or digestive biscuits can substitute (flavor will vary).
- Sweetened condensed milk: Essential for the caramel – do not swap for evaporated milk.
- Chocolate chips: Semi-sweet is ideal, but milk or dark chocolate work too. Chopped chocolate bars melt well when combined with butter.
- Butter: Use unsalted butter for control; skip extra salt if using salted butter.
- Salt: Enhances caramel flavor; flaky sea salt on top adds a sweet-salty twist.
Recipe tips
- Cool between layers: Ensure each layer is fully set before adding the next to avoid mixing.
- Caramel consistency: Stir constantly and cook until thick; extend cooking time if needed.
- Chocolate layer: Spread gently over cooled caramel to prevent mixing layers.
- Line the pan: Use parchment paper with overhang for easy removal and clean slicing.
- Slice at room temp: If chilling in fridge before slicing, let bars sit 10-15 minutes before cutting to prevent chocolate cracking; use a warm knife for clean cuts.
Storage tips
- Leftovers: Store in a single layer or use parchment between layers; keeps for 5 days in the fridge.
- Freezer-friendly: Wrap tightly and freeze up to 3 months; thaw in the fridge overnight before serving.
More recipe information
I first published this recipe all the way back in 2014. I updated it several times over the years, with a video and fresh text. The latest update was in December 2024, when I finally replaced the old photos from 2014 and added much improved text. The recipe has always remained the same.
Margaret Kirkwood says
Hi Nora I make your millionaire shortbread all the time could I put white chocolate on the top instead of milk. Would this work.
Nora says
Margaret, yes, I’m sure that would work! I think it would be sweeter than with milk chocolate, but if you don’t mind that it should be delicious!
Margaret says
Love this recipe make it and it’s gone with help from the grandkids they love it. Thanks for the great and easy recipe.