Description
Millionaire’s Mini Bars are decadent bite-sized treats featuring a rich shortbread base, a luscious caramel layer, and a smooth chocolate topping. Perfect for satisfying sweet cravings with a delightful blend of textures and flavors in every mini bar.
Ingredients
Scale
For the Shortbread Layer:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
For the Caramel Layer:
- 1/2 cup sweetened condensed milk
- 1/4 cup brown sugar
- 2 tbsp unsalted butter
- 2 tbsp golden syrup or corn syrup
For the Chocolate Topping:
- 1 cup semi-sweet chocolate chips
- 1 tbsp coconut oil or butter (optional for smoother texture)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease each cup to prevent sticking.
- Make the Shortbread Dough: In a bowl, combine the all-purpose flour, granulated sugar, and softened unsalted butter. Mix until a dough forms, then press about a teaspoon of this dough into each mini muffin cup, flattening it evenly to form the base.
- Bake Shortbread Bases: Place the muffin pan in the oven and bake for 10 to 12 minutes, until the shortbread is lightly golden. Once baked, allow the bases to cool completely in the pan.
- Cook the Caramel: In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, unsalted butter, and golden syrup (or corn syrup). Stir constantly and cook until the mixture thickens and turns golden, about 8 to 10 minutes.
- Assemble Caramel Layer: Spoon approximately one teaspoon of the caramel mixture onto each cooled shortbread base. Place the pan in the refrigerator and chill for 15 minutes to allow the caramel to set.
- Prepare Chocolate Topping: Melt the semi-sweet chocolate chips along with the optional coconut oil or butter in a microwave-safe bowl or over a double boiler until smooth and glossy.
- Top with Chocolate: Spoon the melted chocolate over the set caramel layer in each cup. Return the pan to the refrigerator and chill again until the chocolate is firm.
- Serve and Store: Once firm, carefully remove the mini bars from the pan and store them in an airtight container to maintain freshness.
Notes
- Use golden syrup or corn syrup to achieve a smooth caramel texture; honey is not recommended as a substitute.
- Ensure the shortbread bases are completely cool before adding the caramel to prevent melting and mixing.
- For a richer chocolate topping, add the optional coconut oil or butter when melting.
- Store the mini bars in a cool place or refrigerate to keep the chocolate from melting.
- These mini bars are perfect for parties or gifting, as they are easy to portion and transport.
