Super simple, extra delicious, and perfectly sweet Chocolate Covered Brown Butter Millionaire’s Bars. Easy shortbread, made with nutty brown butter, baked and layered with caramelized sweetened condensed milk caramel, with hints of luscious vanilla throughout. Each sweet bar is then covered in chocolate and finished with a sprinkle of flaky sea salt. Similar to a classic Millionaire’s Bar…but with some extra special touches that make them even more delectable. These sweet little bars are perfect for the holidays so be sure to include them on your Christmas table or in your upcoming Christmas cookie boxes. Your friends and family will be so glad you did!

overhead photo of Chocolate Covered Brown Butter Millionaire’s Bars

An extra sweet Tuesday present for you guys in the form of the most delicious brown butter Millionaire’s Bars. Buttery shortbread, topped with chewy, buttery caramel, then covered in rich, creamy milk chocolate, and finished with just the right amount of sea salt.

Two simple words…incredibly delicious.

A Millionaire’s Bar, but better.

And just what is a Millionaire’s Bar? Well, these bars got their name because they taste so rich. From what I’ve read, they originated in Scotland, but have since become very popular worldwide. To me, they seem similar to a Twix Bar or 100 Grand Bar. Either way, they’re truly delicious.

And while my recipe is not traditional, it’s the same concept, just all done up for the holidays.

Soo, that’s the backstory on these bars. But the bottom line – they’re delicious. And very easy to make!!

prep photo of bars before covering in chocolate

The idea, the inspiration, and all my thoughts.

As always, I spend a lot of time thinking about what recipes to share with you guys, but especially my holiday recipes. These are my favorite recipes of the year, so I want them to be extra special. Each and every single one. Because of this, I tend to take way too long brainstorming, developing, and styling each recipe, but it’s worth it to me.

And that was the case with these. I had seen Millionaire Bars on Pinterest. I immediately thought about how cute they could be if made as mini chocolate covered presents. And what a great item to include in a cookie box too!

So I did some digging and then some testing and here is where I landed.

overhead close up photo of Chocolate Covered Brown Butter Millionaire’s Bars

Now onto the details.

Start with the shortbread. I just kept it simple, but I did brown the butter, which is really key to adding delicious flavor to an otherwise flavorless base. Don’t skip! The nutty browned butter pairs so nicely with the flavors of the caramel.

Once the shortbread layer has baked, start the caramel. This is not your average caramel. In fact, it’s actually caramelized condensed milk, which might just be better. It’s sweet, chewy, buttery, and made with just the right amounts of vanilla and salt. And the best part? It’s so easy to make. Just boil the condensed milk until thick and golden in color. It takes about fifteen minutes. You need to stir the mixture often, but there’s nothing fancy or complicated about this caramel.

It’s easy and delicious.

Once the caramel has turned thick and golden in color, immediately pour it over the shortbread and spread it in an even layer. At this point, chill the bars to help the caramel set up. Then cut the bars into cute little rectangles or squares and cover them entirely in chocolate.

Yummm. My mom says this recipe might be one of her favorites for the year. She’s been trying to avoid sugar the last few years. But said to me this morning in a text, and I quote…

“So much for me saying…I don’t really eat sugar anymore…your cookies have completely blown that…thanks so much!”

So you see? These really are that good.

overhead close up photo of Chocolate Covered Brown Butter Millionaire’s Bars

A Couple Tips For Success…

Tip one, make sure the bars are thoroughly chilled before dipping them into chocolate. This is probably my biggest tip. If the bars are frozen, the chocolate will quickly set up on the bars and be easier to work with. Trust me, freeze the bars, then dip them through the melted chocolate.

Tip two, if you want a thick chocolate-coated bar, dip your bars once, re-freeze until set (which will only take a matter of minutes), then dip in chocolate again. This is not NEEDED, but it sure is a good idea. Double the chocolate, please.

My initial thought was that these chocolate presents will be great for our Christmas Cookie Boxes. But that’s when I realized how late into December it’s already becoming.

I’m recognizing just now, as I type this, that I’m a little late this year. Late with what? Late with my 2020 Christmas Cookie Box. I’m not sure why, but I was thinking I had time to post this and get it up for you all. But in looking at my calendar, I’m realizing, I am actually behind. My plan is to get my box up by the end of the week, so be on the lookout for that!

Until then, enjoy these cute little “presents” and start prepping them to include in this year’s cookie boxes. Trust me, everyone you gift these to is going to find them delish!

Or? Simply make them for yourself. It’s December and we all need sweet treats! Just one thing…don’t skip that sprinkle of flaky sea salt at the end. Love a good salty, sweet chocolate dessert, you know?

Yes, yes, let’s take some time to do a little Tuesday night baking. It’s cold, so the extra time next to the oven is always welcome. Enjoy!

overhead photo of Chocolate Covered Brown Butter Millionaire’s Bars

Looking for other holiday dessert recipes? Here are my favorites: 

Salted Caramel and Milk Chocolate Brownies

Salted Milk Chocolate and Peanut Butter Blondies

Slice n’ Bake Bourbon Caramel Pretzel Cookies

Lastly, if you make these Chocolate Covered Brown Butter Millionaire’s Bars be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chocolate Covered Brown Butter Millionaire's Bars

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 48 squares or 24 bars
Calories Per Serving: 118 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Shortbread

Caramel

Instructions

  • 1. Add 1 stick butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.
    2. Preheat the oven to 350° F. Line a 9x13 inch baking dish with parchment paper. 
    3. In a large mixing bowl, beat together the remaining stick of butter, the cooled browned butter, brown sugar, and vanilla until creamy. Add the flour and mix until fully combined. Press the dough into the prepared baking dish. Bake 20-22 minutes, until lightly golden and toasted. Remove from the oven and let cool.
    4. To make the caramel. In a medium pot, combine the sweetened condensed milk, butter, and maple. Bring to a boil over medium heat, whisking consistently. Cook the mixture until it turns golden brown in color and has thickened, about 15-20 minutes. Make sure to stir often to avoid burning the milk. Little brown bits are OK. Remove from the heat and whisk in the vanilla. Immediately pour the caramel over the shortbread and spread in an even layer. Transfer to the fridge to chill, at least 1 hour or 30 minutes in the freezer.
    5. Melt the chocolate and coconut oil together in the microwave until melted and smooth.
    6. Cut the bars into 24 rectangle bars or 48 square bars. Freeze another 10 minutes to make dipping easier, then cover/dip each bar in chocolate. Return to the freezer to let the chocolate set up, about 10 minutes. Keep stored in a cool dry place or in the fridge for up to 2 weeks.

overhead horizontal photo of Chocolate Covered Brown Butter Millionaire’s Bars

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Comments

  1. I made these for my daughter’s birthday. She is a big twix fan.. They are delicious! It took close to 30 minutes for the caramel mixture to thicken though. I had a bit of trouble with the two layers separating when I cut them into pieces. Any thoughts?
    Always a fun adventure making your recipes!
    ~Bonnie Fogarty. Oakdale, CA

    1. Hey Bonnie,
      Thanks so much for giving this recipe a try! Was there anything you may have adjusted in the recipe? What do you mean by separating? Was your caramel hard? If so, that means it was cooked for too long. Let me know how I can help! xTieghan

  2. Hi! How do you get your caramel to be that thickness? My butter separated and did’nt look half as creamy! Wondering what I did wrong! Thanks!

    1. Hey Laura,
      So sorry to hear this! Was there anything you may have adjusted in the recipe? How long did you boil for? Let me know how I can help! xTieghan

  3. 4 stars
    It tasted good but was definitely messy to work with. The proportions seemed a little off; not enough dough to fill the pan and too much caramel. After freezing, my shortbread and caramel layers did not stick together. If anyone knows how to prevent this, please let me know. Overall, it was still tasty and would make it again with some improvements.

    1. Hey Lilly,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

  4. 5 stars
    Family and neighbors said they were their favorite collie ever (and I love them too). Made them twice and the cookie base crumbles when I cut them. Should I reduce cooking time?

    1. Hey Carrie,
      I am delighted you enjoyed the recipe, thanks so much for giving it a try! Yes, I would try doing that! xTieghan

  5. 5 stars
    I made these today for my husband’s birthday and they were VERY popular! Didn’t turn out quite as neat as yours but delicious nonetheless! Thanks Tieghan.

    1. Hey Lisa,
      I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan

  6. 5 stars
    Finally made this recipe and it is fantastic! When making my shortbread it looked a little dry so I just melted less than a tablespoon of butter and added it to the mixture before transferring to the pan for baking. Making the caramel was fun and dipping in chocolate made it all come together! Can’t wait to share them with friends & family!

    1. Hey Hannah,
      I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan

  7. I just found your blog about a month ago, and I’ve already tried so many things and they are all sooo good! I just made these today for my family and they are incredible, and I have the Sunday short rib ragu cooking in the slow cooker for dinner tonight as well. So excited!

    1. Hey Kate,
      Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan

    1. Hey Laura,
      So sorry you found these to be too sweet. Did you use real maple syrup? I would highly recommend that! xTieghan

  8. Hi, I had been eyeing this recipe for a month, and last weekend I broke down and made them. They were delicious! There was just the right amount of shortbread and caramel. I need to finesse the art of dipping the bars in the melted chocolate. Some had way to much chocolate and others not enough. For the most part, they looked really good. I did run out of chocolate before decorating the top with lines. I will definitely make them again and make sure I budget the chocolate better. Thank you for this yummy treat recipe!

    1. Hey Maria,
      I am thrilled that you enjoyed the recipe, thanks so much for trying it out. Have a great weekend! xTieghan

    1. Hey Mitally,
      You will want to use honey in its place. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    I just made these for the second time and everybody at work is loving them! I’ve gotten more compliments on these than almost anything else I’ve brought in!!

  10. 5 stars
    These bars were so yummy I had to make a few more batches so I could take them and give them to everyone this holiday season! Thank you!

    1. Hey Sarah,
      Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan

  11. Having trouble seeing the measurements of chocolate and coconut oil. Can you help? I’ve had these in the freezer and I thought New Years Day should be the day!

    1. Hey Diane,
      You want to use 24 ounces of chocolate and 2 tablespoons of coconut oil. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  12. 5 stars
    The first time I made these the caramel layer set up so hard that I just scraped it off and made chocolate covered shortbread. But the shortbread was so good that I got requests for round 2! The second time the caramel layer turned out perfect, and everyone loved it. Making it in a smaller tin with the full recipe of shortbread and half the chocolate and caramel worked out well for me. This shortbread was probably my favourite I’ve ever made, and for those having trouble with it being too crumbly, I make sure to cream the butter and sugar for a loong time and then only mix as much as you have to with the flour

    1. Hey Willah,
      Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan

  13. 5 stars
    How did I become an adult without knowing about Millionaire Bars? These. Are. Fabulous. A few steps to make, but totally worth it. We didn’t want quite as much chocolate, so we dipped the caramel top so the chocolate covered the stickiness, but left the brown butter shortbread showing. Loved everything about them.

    1. Hey there,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

  14. 5 stars
    Fantastic recipe! I made these for the holidays and they were a hit. I did alter it because I was being lazy and just layered on about half that amount of chocolate instead of dipping. The sea salt on top really kicks up the flavour. I did question my life choices about half-way through stirring the caramel layer but I’m glad I stuck through it because it is delicious!

    1. Hey Brianna,
      I am so glad you have enjoyed the recipe, thanks so much for giving it a go! Happy New Year! xTieghan

  15. 4 stars
    I’ve made these twice now. The first attempt the shortbread was super crumbly but I managed to dip them in chocolate & serve them. The second attempt- the caramel would not harden. It was still soft and without shape even after leaving in freezer for a few hours. Any tips/suggestions?

    1. Hey Angie,
      Sorry you are having issues with the recipe, if the caramel will not set then is needs to be cooked a little longer. I hope this helps for next time! Happy New Year! xTieghan

  16. Hello 🙂

    These millionaire’s bars are reeally looking great and super yummy!!
    Unfortunately, we can’t get dark brown sugar here in Switzerland. How cna I replace it?
    Thank you!!

    Tiziana

    1. Hey Tiziana,
      You can go ahead and use light brown sugar. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  17. 5 stars
    Hoo boy, these are AMAZING. From my friends: “those are INSANE”, & “they’re like crack”. The caramel was kinda difficult during the cutting, but I found that freezing them for a good while then using a knife dipped in hot water worked best to minimize stickage and lumpy edges.

    1. Hey Sarah,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan

  18. 2 stars
    Long time blog follower and a fan, but this recipe, unfortunately, didn’t work out for me. After the caramel set, it was rock hard – to the point where I couldn’t cut through it – flavors were there, but the caramel wasn’t edible because of how hard it was. Followed the instructions but was curious if such a problem is due to overcooking of caramel? Other? Appreciate you and your recipes!

    1. Hey Shawn,
      So sorry you had issues with the recipe, yes if the caramel is too hard that means it was over cooked. Next time just be sure to keep an extra on eye it:) Happy Holidays! xTieghan

  19. 5 stars
    Sorry I doubted you Tieghan, with the half browned butter + maple syrup. I finished these babies up today and they are AMAZING! Oh my gossssh. The smells coming out of my mixer when I was making the shortbread… I wish I could smell like that all the time! Lol. Seriously though these bars are easily one of the best things to come out of my kitchen. Could I make drop cookies out of the shortbread dough?

    1. Hey Stephanie,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Sorry I have not tested this dough as drop cookies. Happy Holidays! xTieghan

  20. 5 stars
    I can’t say enough good things about these bars. I made three batches back to back because everyone kept requesting more! Nobody believes that I made them. They look beautiful and taste even better. Absolutely delicious recipe!

    1. Hey Alex,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  21. 4 stars
    I really loved the flavor of these (and so did everyone in my family)! I got lazy and just kept them as a bar and covered them with the chocolate and flaky sea salt. They maybe didn’t look as pretty but they tasted great. The only trouble I had with this recipe is that the shortbread layer really crumbled. I would definitely make these again but want to figure out a way to keep the shortbread layer together.

    1. Hey Jill,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  22. These are very delicious but the caramel disconnected from the shortbread- making it impossible to dip in chocolate.any tips? shortbread crumbled

    1. Hey Karen,
      Thanks for giving the recipe a try, I am sorry you had issues. Next time, just use 2 sticks of butter rather than brown butter so the shortbread is less crumbly. If the caramel was hard, it was cooked a little too long. I hope this helps for next time! Happy Holidays! xTieghan

  23. 5 stars
    Absolutely delicious. The only thing I did differently was that I just dipped the top part of the bar instead of the entire bar into the chocolate (to save time) and it was the PERFECT amount of chocolate.

    1. Hey Jessica,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  24. 5 stars
    Made these tonight and they are delicious! Only thing I didn’t have on hand was coconut oil, so I swapped for butter instead.

  25. 3 stars
    These didn’t turn out well for me. I don’t know what I did wrong. The caramel portion is a very thick layer, tastes too much like the sweetened condensed milk. The chocolate is too soft so it can’t even be eaten properly. I LOVE sweets but these were overly sweet and rich. The shortbread is falling apart,

    1. Hey Priya,
      So sorry you had issues with this recipe, please let me know if I can help in anyway! Happy Holidays! xTieghan

  26. 5 stars
    Simply the best holiday treat I’ve ever made. Five star rating just isn’t sufficient!! Merry, merry Christmas!!!

  27. 5 stars
    I’ve made these twice but both times the bars crumble when I cut squares, leaving the bottoms really uneven and not pretty. They look okay once dipped but the crumbles get all in the melted chocolate. Am I doing something wrong? Either way, they’re delicious.

    1. Hey Kaylee,
      I am so sorry you are having trouble with the shortbread. Next time instead of browning the butter, just use 2 sticks of soft butter. I hope this helps! Happy Holidays! xTieghan

  28. 1 star
    Complete failure 😣 shortbread crumbled and fell off the caramel. I had to throw half of them away. Not sure remaining will dip well without shortbread messing up chocolate dipping sauce. I don’t think I’ll try any more baked desserts or candy here.

    1. Hey Kim,
      So sorry you had issues with the recipe, please let me know if I can help in anyway! Happy Holidays! xTieghan

    1. Hey Adriana,
      Sorry you will want to use sweetened condensed milk here. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  29. 5 stars
    DELICIOUS. I always add a new cookie recipe each year to my extensive Christmas cookie baking tradition. These WERE the pick this Holiday. SO good. As always all of your recipes never disappoint. Thank you and Merry Christmas and Happy New Year. ❤ 🌲🎅

    1. Hey Shelia,
      I am so glad you enjoyed these cookies, thanks so much for giving them a try! Happy Holidays! xTieghan

  30. 5 stars
    Can’t wait to make these!

    On step 4 you say “ Transfer to the fridge to chill, at least 1 hour or 30 minutes in the freezer.”

    Do you mean put in the freezer for an hour and 30 minutes or put in the fridge for an hour and 30 min?

    1. Hey Jackie,
      Sorry for the confusion, yes chill in the fridge! I hope you love the recipe. Happy Holidays! xTieghan

  31. 4 stars
    Hi! Making the bars now. It looks like my caramel broke. The butter separated. Any ideas Why? Hoping it still cools well for dipping!

    1. Hey Julie,
      So sorry about this! Was there anything you adjusted in the recipe? Is the caramel over cooked? Let me know how I can help! Happy Holidays! xTieghan

  32. 1 star
    This recipe was a fail for me. I followed it exactly as written. My shortbread was crumbly and fell apart (even without browning the butter) and my caramel set up too hard to cut. The taste was fine but I was not able to cut these into bars without them falling apart. I read the comments of others saying their caramel was too soft and made sure to cook the full 15 minutes. It would have been much more effective to have a temperature listed.

    1. Hey Georgia,
      So sorry you did not enjoy the recipe, please let me know if I can help in anyway! Happy Holidays! xTieghan

  33. Hi Tieghan! I’m in the middle of making these, so excited! Did you temper the chocolate to make them shiny? If not, how do you achieve the shininess from the semi-sweet chocolate without getting the streaks after drying?

    1. Hey Kathryn,
      I add coconut oil to my chocolate which makes it shiny and I microwave at 30 second increments to melt. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  34. 5 stars
    These are outstanding! Family says best ever…few things. Made exactly as recipe said. I melted the chocolate in a bowl over boiling water. I dropped one shortbread/caramel bar at a time into the bowl, use a large spoon to flip it and cover and then flipped them onto a cookie sheet. They came out perfectly…no fingerprints and super easy! Highly recommend!!!!

  35. These were DELICIOUS! However, when I cut mine, some of the shortbread broke off (so they didn’t make quite as nice of squares as yours) and some of them the caramel even came off from the shortbread, making it impossible to dunk them in the chocolate. (Don’t worry, I still saved the not so pretty pieces and drizzled chocolate on them – they’re just the ones for me and not guests 🙂 ) – any ideas why this would have happened?

    1. Hey Christy,
      Thanks so much for giving the recipe a try, I am sorry you had some issues! Next time, instead of using brown butter for the short bread, just use 2 sticks of soft butter. For the caramel, just be careful not to overcook it, when this happens the caramel hardens and won’t stick to the shortbread. I hope this helps! Happy Holidays! xTieghan

  36. 5 stars
    Super good! Honestly I didn’t know how to dip them fully without breaking them so I just dipped them up to the caramel. Turned out amazing still. I’m going to attempt them again and dip them fully.

    1. Hey Christol,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  37. my caramel never set and was still soft and sticky even after being placed in the freezer. Do you think it could be because the caramel was not cooked long enough?

    1. Hey Shianne,
      So sorry you are having issues with the caramel, yes if it is not cooked long enough it will have a hard time setting, you either need to let it cook longer or place in the freezer. I hope this helps! Happy Holidays! xTieghan

  38. 5 stars
    I made these today for my holiday boxes. All went perfectly right up until the cover/dipping of chocolate. What a disaster! I had chocolate everywhere 🤣 I tried dipping, I tried spooning it over, then I did your trick with the bag and just drizzled. But they aren’t very pretty! Can you give me some tips for next time? Thank you! They are delicious.

    1. Hey Jaye,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! I just dip them in the bowl of chocolate and move around with a spoon to coat. Happy Holidays! xTieghan

  39. I just realized I don’t have enough chocolate bars for this. Can I use chocolate chips instead of chopping a bar of chocolate?

    1. Hey Sarah,
      Yes, that will work. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Daria,
      I have these saved to my highlights on IG. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  40. 4 stars
    I accidentally browned all the butter instead of half, flavor was excellent. A little crumbly but honestly not troublesome! I would increase butter a bit if you decide to go that route. The caramel mixture takes a LOT of elbow grease, I whisked for 16 straight minutes and still some burned onto the pan (it came off and tasted great) Also would advise people to be generous with the coconut oil! It gives a good shine, better consistency and also the chocolate needs help to set. Overall a delicious recipe that is a labor of love!

    1. Hey Alisha,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  41. 5 stars
    My shortbread came out WAY too dry. I let my butter sit out for over an hour to come to room temp and let the browned butter chill for 15 minutes. I thought when baking it would maybe come together…but it’s not looking great. Any tips? Or how should the dough look before baking? Will try again :)! Still 5 stars because 99% of your recipes turn out amazing and I know it can’t be a success 100% of the time. Thank you!

    1. Hey Laura,
      I am so sorry about the shortbread! Since it can already be a crumbly dough, next time skip the brown butter and use 2 sticks of soft butter. I hope this helps! Happy Holidays! xTieghan

    1. Hey Linda,
      So sorry about this!! Next time try using 2 sticks of soft butter instead of the brown butter, this should help! Happy Holidays! xTieghan

  42. 5 stars
    These are so yummy. Made them this weekend for friends and family. How do you get them to cut so neatly? My shortbread wanted to crumble, maybe the dough was to dry for me to begin with. Otherwise perfect.

    1. Hey Crystal,
      Thanks so much for trying the recipe! So sorry about this, shortbread can be quite crumbly. Try using a super sharp hot knife to cut these. I hope this helps! Happy Holidays! xTieghan

  43. I made these and they turned out great! I read the comments about the base being crumbly, so decided to not brown the butter. The base was still delicious, and did crumble slightly when I cut it.
    These bars do turn out quite thick, so the caramel layer could be reduced if you want to avoid ending up with a chunky bar. I made squares and intended them to look like little chocolates, but they turned out huge! My mistake there.

    I refrigerated the base + caramel overnight (uncovered), then cut it into squares and froze those for about an hour. This made them way easier to dip in chocolate. For dipping I just lowered each piece into the bowl using two forks, and they turned out pretty tidy. If you are trying to do the same decoration as in the photos, just cut the TINIEST corner off a snaplock/ziploc bag and you will end up with perfect skinny stripes.

    Would definitely make these again, thanks Tieghan!

  44. I followed the recipe but when I went to slice the bars, the shortbread was really crumbly and a lot of it fell off the bottom of the bars 🙁 Do you have any guess what I might have done wrong?

    1. Hey Mims,
      So sorry about this!! Was there anything you may have adjusted? Next time try using 2 sticks of soft butter and skip the brown butter. I hope this helps! xTieghan

  45. I was so excited to try this recipe, but after freezing the bars and attempting to cut them for dipping, the shortbread crumbled away and separated from the caramel! Any tips?

    1. Hey Katie,
      So sorry about this!! I am wondering if your caramel was too hard? Next time, reduce your cooking time slightly. I hope this helps! Happy Holidays! xTieghan

  46. I made these today, but when I tried to dip them in the chocolate the caramel layer separated from the shortbread. Any thoughts on why this happened, and can they be salvaged? I just put them back in the freezer for now;)

    1. Hey Cindy,
      So sorry about this! Was your caramel on the harder side? You want to make sure you don’t overcook the caramel so that it stays a little soft and sticks to the shortbread. I hope this helps for next time! Happy Holidays! xTieghan

  47. 5 stars
    D E L I C I O U S ! ! ! So decadent and perfect for the holidays. A lot of steps but they are easy and even better if you break it up over 2 days. Whats the best way to store them after made?

    1. Hey Josiline,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed the bars! I like to store in an airtight container on the counter or in the fridge. Happy Holidays! xTieghan

  48. Hello! Just gave these a shot and when I went to cut the bars, the caramel and the flour base didn’t stick together. Any thoughts on why that may be? The bottom is also pretty crumbly which is making it hard to navigate dipping. Any thoughts on where a first timer may have gone wrong would be helpful!

    1. Hey Emiy,
      So sorry you had issues with the caramel and the crust. Next time, try using 2 sticks of butter in place of the brown butter, I hope this helps! Happy Holidays! xTieghan

    1. Hey Karen,
      You can use butter in place of the coconut oil and skip the flaky sea salt. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  49. 5 stars
    Together with my daughter we tried this recipe. It is not so difficult and tastes amazing. Probably with a second try we can make the bars a bit more rectangular 😉

    1. Hey Xavier,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed the recipe! Happy Holidays! xTieghan

  50. 3 stars
    The crust completely crumbled after I put it in fridge to cool with the carmel on top. I followed instructions exactly so not sure what happened!

    1. Hey Sarah,
      So sorry about this! Shortbread does tend to crumble more, next time try using 2 sticks of softened butter in place of the brown butter. I hope this helps, please let me know if you have any other questions! Happy Holidays! xTieghan

  51. Thank you for clarifying! Given the way the recipe is written it’s unclear (especially given that the quantity of butter is totalled differently) so I was very happy to see it clarified in the comments 🙂

  52. 5 stars
    Loved these! My caramel didn’t turn out as “caramel-y” as I would like, but I attribute that to user error, not the recipe. I will definitely make these again!

    1. Hey Nicole,
      Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan

  53. These bars are phenomenal! I gifted them to friends on a cookie tray and everyone is asking for the recipe. Thank you for sharing, Tiegan! It is a keeper! Quick question: do you think I could double the recipe and make them on a jelly roll pan? I know they would be a tad thinner, but just curious about your thoughts. I need to scale up. My husband wants to gift them to his office staff and I need to make quite a few batches. I’m just trying to shorten my prep time. Merry Christmas!

    1. I am so glad you enjoyed the recipe, thanks so much for giving it a try! Yes, that should work! Happy Holidays! xTieghan

  54. Hi Tieghen!!

    These were delish!! Only issue I had was getting my chocolate to set so they could be put out at room temp. I want to make them for our cookie exchange but don’t want them sweating either. Any ideas? Thank you!!

    1. Hey Kelli,
      Thanks so much for giving the recipe a try! Did you add the coconut oil to the chocolate? This is key for creating the chocolate “shell”. I hope this helps! Happy Holidays! xTieghan

  55. 5 stars
    These were so amazing!!!! I’m going to have to make another batch to send to my friends and family because I ate waaaaay to many of them on my own. Posting a pic on Instagram soon. 🙂 Thanks Tieghan!

    1. Hey Emma,
      Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan

  56. 3 stars
    A bit too rich, I liked the shortbread and the chocolate but felt like the cream/caramel was too much. Also, we struggled with the dipping process.

  57. 4 stars
    These taste AMAZING! Quite a few steps with the freezing but worth it and a very simple recipe that looks impressive. The only problem I had was the chocolate seemed to sweat and didn’t stay completely hard once they reached room temperature. Any tips?

    1. Hey Erin,
      Thanks so much for giving the recipe a try! Adding the coconut oil to the chocolate is key to achieve that chocolate “shell”. I hope this helps! xTieghan

  58. These are so easy and addictive!
    I would think that they would also be good with coconut added to make them like a mounds bar.
    Have you tried making them that way?
    When would I add the coconut to the caramel mixture?

    1. Hey Kevin,
      I am so glad you have enjoyed this recipe! Sorry I have not tested these with caramel, I would sprinkle it on top of the caramel mixture. Please let me know if you have any other questions! Happy Holidays! xTieghan

  59. 5 stars
    These turned out perfect! I did keep them in the refrigerator overnight. Once cut I placed them in the freezer for about 2 hours before dipping in chocolate. Only one loose crumb made it into the chocolate!

    1. Hey Amy,
      I am so glad you enjoyed the recipe, thanks so much for giving these a try! Happy Holidays! xTieghan

    1. Hey Rebecca,
      I microwave on 30 second increments! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  60. 5 stars
    This recipe was so easy to follow! They turned out so well and were so delicious! Was a definite crowd pleaser.

    1. Hey Torri,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan

  61. Hi there,

    I just made the shortbread layer and, as others have noted, it’s not enough dough to fully cover the bottom of a 9×13 pan. Are you sure the measurements are correct?

    1. Hey India,
      Yes, the measurements are correct, you just have to use your hands to press the shortbread all around the pan. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  62. I made the shortbread and caramel layers last night and left to chill overnight. My caramel layer is super soft, uncutable. I followed the recipe exactly. Would freezing help?

    1. Hey Maureen,
      So sorry you are having issues with the caramel! Yes, I would pop it in the freezer for a bit to see if that helps. Please let me know if you have any other questions! Happy Holidays! xTieghan

  63. What kind of chocolate did you use?
    My chocolate was a little thick at first and I thinned with more coconut oil, it also had some bubbles. It’s a little melty if it’s not ice cold out of the fridge. They taste too good though!

    1. Hey Tori,
      I like to use Chocolove, it is great quality! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  64. Thank you so much, I can’t wait to make them! I loved the original version when I lived in Scotland. I am choosing them as my only Christmas cookie this busy year. How much butter to use in grams, and how much ml or grams of condensed milk?
    Thank you!

    1. Hey Barbara,
      Attached are the metric measurements:

      INGREDIENTS
      SHORTBREAD

      2 sticks (16 tablespoons) salted butter, at room temperature
      2 teaspoons vanilla extract
      73.33 g dark brown sugar
      250 g all-purpose flour
      CARAMEL
      2 (14 ounce) cans sweetened condensed milk
      1 stick (8 tablespoons) salted butter
      80.5 g real maple syrup
      1 tablespoon vanilla extract
      680.39 g semi-sweet or milk chocolate, chopped
      2 tablespoon coconut oil
      flaky sea salt

      I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  65. The thing she used to get the straight lines on the chocolate is called a piping bag, as it’s not very clear from the comments.

    1. Hey there,
      I actually just used a ziplock baggie and cut a tiny hole in the corner:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  66. Anyone doing these gluten free? I’ve made many a cake GF, and had them turn out lovely…but not sure the cookie base in these will work with GF? thoughts?

    1. Hey Carly,
      So sorry I have not tested these with GF flour, but if you want to give it a try I would use Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  67. 4 stars
    I’ve made a variety of these bars after falling in love with them in Scotland about 5 years ago. I have a simple easy “Twix Bar” version, and a Cooks Illustrated version, neither of which I could find when it was time to bake today, so decided to try yours. They’re unique with the addition of brown sugar in the crust and the maple syrup. I’m not a “pretty baker”, but decided to give the dipping a try, vs smoothing the melted chocolate on top and cutting them afterwards. My problem was the shortbread crust breaking or crumbling, so I’d get crumbs from one all over the chocolate coating of another. I just held them and was dipping the top/trying for the part of a side in the chocolate.
    It wasn’t until going back to your comments/answering questions that I saw that you dunk them and then flip them. I still wonder how you didn’t end up with all kinds of crumbs in the chocolate?! But, I’d had to put my reading glasses on to come back to the computer, but had been “making due” while cooking. Based on the questions, I now see how blind I was! I only used 1 can of s.c. milk, and I only used 1 bag of chips. : ) However, my shortbread actually was correct, and is rather crumbly. Good thing that making caramel with sweetened condensed milk is highly forgiving. It turns out that using half the amount of condensed milk and its still just fine.

    1. Hey Kirsten,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan

  68. Perfect addition to my Christmas cookie boxes this year! And I think my right arm grew two sizes after whisking that caramel for 20 minutes lol

    1. Hey Jess,
      LOL. Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan

    1. Hey there,
      Yes dark chocolate will be great. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  69. 5 stars
    These came out INCREDIBLE! I’m trying to give them as little gifts to people but my family keeps eating them! I did notice that most of my cooking times were significantly longer than posted on the recipe (shortbread took almost half an hour, caramel took 25 minutes), but the caramel set perfectly and I didn’t have too much of an issue with crumbling shortbread. They’re fantastic! Thank you for the recipe!

    1. Hey Holly,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan

    1. Hey Kegs,
      I’ve not tested this with vanilla bean paste, but I would use 1 teaspoon. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  70. 5 stars
    Made these over the weekend and they are Devine! We forgot an extra can of sweetened condensed milk so we cut the Carmel recipe in half, it still turned out Devine! So much to make.

    1. Hey Emma,
      I am so glad you enjoyed the recipe, thanks so much for giving this a try! Happy Holidays! xTieghan

    1. Hey Anette,
      I am so glad you enjoyed the recipe, thanks so much for giving this a try! Happy Holidays! xTieghan

  71. 5 stars
    Amazing. Followed the recipe exactly other than I used a bit of paraffin melted with the chocolate for them to set up better. They turned out perfectly!

  72. 5 stars
    DELICIOUS—decided not to cover in chocolate because they are so rich but still drizzled them and added the salt! They are DIVINE.

  73. 3 stars
    These are tasty but SO sweet. Great if you have a sweet tooth! if I were to make again I’d definitely leave the shortbread and caramel layer in the freezer overnight before trying to slice. I’d also use only half of the caramel because it’s a very thick layer and adds a bit too much sweetness. They look beautiful With the sea salt sprinkled on top and go great in a cookie box!

  74. I was wondering about using the dulce de Leche that is made by the same people that make the sweetened condensed milk. I thought it was just carmelized sweetened condensed milk…if I could just continue the steps from there with the caramel layer…what do you think?

    1. Hey Tessie,
      I haven’t tested this, but it sounds like it would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  75. 5 stars
    So delicious. I cut the pieces too large and will go for small cuts next time, I wasn’t sure it the entire piece gets dipped or just the top hall and sides. I opted for the latter. Also will they freeze well for about a week? It was fun trying something new this year!

  76. 3 stars
    Sadly, these were problematic for me. The shortbread base cookie dissolved into crumbs when I removed them from the 9×13 pan. I ended up dipping the caramel into the chocolate and topping them with the sea salt flakes and the shortbread crumbles. Delicious, but not beautiful.

    1. Hey Cathy,
      So sorry you had issues with the shortbread! Next time do not brown the butter and just use 2 sticks of softened butter, this should prevent the shortbread from being so crumbly. I hope this helps! xTieghan

  77. I wanted do make this for Christmas… now, honestly, haha I want to make them on a day when no one is home and I can eat them all by my self and keep a secret stash in the freezer.
    Is it wrong? Hahahaha sweet things never last a night at my house.

  78. 5 stars
    Tieghan once again a real winner! I’m going to make these for my annual cookie exchange this year! Very excited and I know they will be a big hit!

    1. Hey Susan,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed it! Happy Holidays! xTieghan

  79. I made these yesterday. Followed the recipe exactly, even the amount of time to cook the caramel. The caramel came out great! The whole recipe tastes awesome! My only complaint is that the shortbread layer crumbled into the tiniest pieces that only caramel layer was left.I cut them after leaving then in the fridge overnight to dip in chocolate the next day. Is there a secret to the shortbread layer?

    1. Hey Civita,
      Thanks so much for giving the recipe a try, I am sorry you had issues with the shortbread. Shortbread is a crumbly cookie usually, but it sounds like yours was too crumbly. Next time, do not brown the butter and just use 2 sticks of softened butter, this should help! xTieghan

    1. Hey May,
      I would use honey in place of the maple syrup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  80. First of all, you are amazing and I love all your recipes.

    I couldn’t get the caramel to set enough to dip them in the chocolate. When I cut them, they were instantly gooey/melty. I’m thinking maybe I didn’t cook the caramel long enough, or maybe we didn’t leave them in the freezer long enough. We ate them as melty, gooey caramel bars though and were not dosappointed.

    Also, my chocolate always gets lumpy. How do you melt yours?

    1. Hey Katie,
      Thanks so much for giving the recipe a try, I am sorry you had issues with the caramel. Next time I would leave it longer in the freezer to set. For the chocolate, I like to heat in the microwave and the key for smooth chocolate is the coconut oil. You can always try a different brand, I like Chocolove. Please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Carrie,
      I put it on before the last freezer step. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  81. 5 stars
    Tieghan, you are my FAVORITE food blogger ever! I need to buy your book to support you, I know I’ll love every recipe. Each recipe I’ve tried on your website has been a HIT! I had no idea you did christmas cookie boxes (only been following since this past spring or so)! I have been searching for the perfect ‘wow’ cookies for my boxes. I usually just do chocolate dipped biscotti, but I really wanted to go the extra mile this year to brighten up everyone’s Christmas! These will ABSOLUTELY be going in my box. I’ll be making them this week! I can’t wait to see your complete cookie box! I’m going to go check 2017-2019’s boxes! Love from Québec xx

  82. 5 stars
    These are PHENOMENAL. One of the best cookies I’ve made in a while. I made these for my friends and family but have already eaten two… so hopefully they last!

    1. Hey Amy,
      Yes, you can freeze these. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  83. 5 stars
    I made these yesterday with my daughter…they are deadly…soooo good! I didn’t have flaked salt so we used Pink Himalayan salt. We also substituted vegetable oil for the coconut oil in the chocolate.

  84. Hi Tiegan
    I made the recipe yesterday and the shortbread was really crumbling. I did follow your recipe so I don’t understand…. Can you help?
    Thanks
    Claire

    1. Hey Claire,
      Thanks so much for trying the recipe, I am sorry the dough was crumbly, it is the nature of a shortbread. Next time just use 2 sticks of softened butter instead of the brown butter. I hope this helps! xTieghan

  85. Hey! I made these Millionairs Bars today! Like you said, they are delish. I really had a hard time dipping/frosting. I tried a toothpick to dip and frosting to spread. Neither of them turned out at all like your pictures!!! I guess the taste will overcome the looks. Since these take some time to make, I would make them when not under pressure for a box of Christmas cookies! Delish though!

    1. Hey Marilyn,
      You can use butter in place of the coconut oil. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  86. 5 stars
    Love the taste but I did not achieve that texture in the caramel😢 Mine was too runny but still amazing flavor. Huge fan of your recipes and ideas

    1. Hey Katie,
      The chocolate top is listed in step 5. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  87. I attempted to make these today. I was crunched for time, so I wasn’t able to dip them in chocolate. They were amazing though. Someone called them heavenly and another called them dangerous. I did find that the dough didn’t make enough to fill the whole 9×13, and there was way too much caramel. I would make half the caramel next time and use a smaller pan maybe.

    1. Thank you Molly! I hope these turn out better for you next time! Please let me know if there is anything I can help with! xTieghan

  88. Almost done with these! So yummy and fun. I had to make my own sweetened condensed milk and it’s probably thinner but still fun and yummy! Thanks!

    1. Hey Mary,
      You could totally do that! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  89. 5 stars
    I made these today and actually did the shortbread as gluten free with Red Mills All Purpose GF flour. Even before I’d dipped them in the chocolate, my husband and I couldn’t stop eating them! That condensed milk caramel on the shortbread is just to dieeeee for. Excited to try ones with the chocolate on them once they’ve set! I’ve made a few of your recipes lately and this is definitely our favorite.

    1. Hey Monika,
      Sure that will work. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan

  90. Can’t wait to try this out tomorrow! Can you freeze these and serve later on? Or would they not thaw well?

    1. Hey Rachel,
      These are totally fine to freeze. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan

    1. Hey Hannah,
      I would use a 9×13 dish. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan

    1. Hey Tam,
      You are using 2 cans for a total of 28 ounces. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan

  91. 5 stars
    I made the shortbread part and the caramel, and was going to do the chocolate dip tonight. I ended up burning the caramel and having to throw out the pot! I know now not to leave the stove when making caramel! Will have to do a re-do. The shortbread was really yummy but I definitely didn’t have enough dough to cover a 9 x 13 pan so I used an 8×8 brownie pan. I’m not sure why I ended up with so little shortbread dough. I followed the recipe to a tee and if I had used a 9×13 pan, the dough would have been paper thin. Judging from your beautiful photos, there is quite a thick layer of shortbread.

    1. Hi Tricia! I am really glad you enjoyed this recipe! Please let me know if there is anything I can help with to make these better next time! xTieghan

    1. Hey Melissa,
      I put the whole piece into the chocolate and use a spoon to flip it around and coat it. I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan

  92. 5 stars
    I made mine today they are nowhere near as pretty but I hope they are as tasty! Thank you for the endless amazing recipes! Xx

  93. Hi Tieghan,
    These bars look AMAZING – please let me know what you use to make the chocolate line designs on top.
    I’ll be making these very soon!

    1. Hey Emily,
      They sure can! I hope you love the recipe, please let me know if you have any other question. Happy Holidays! xTieghan

    1. Hey Jordyn,
      I haven’t tested this, the only reason I would not to that is because the caramel might become to hard, which is why I made the filling as it is. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Cheryl,
      You can use butter in place of the coconut oil. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  94. These sound really good and was thinking of making them but have a couple questions. First, how come you are only browning half of the butter for the shortbread layer? Why not brown it all for maximum browned butter flavour?
    And second, do I have to add the maple syrup to the sweetened condensed milk layer? It’s already so sweet on it’s own I feel like adding maple syrup would be too much?

    1. Hey Stephanie,
      I only brown half of the butter for texture purposed. I like to add maple syrup or a little honey to ensure the softness of the caramel layer. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  95. I got Maldons flaky sea salt at CO-OP grocery…I’m from Alberta and it was a bit of a search to track it down! I lived in Louisiana for a year and we just dont have the selection of ingredients here like the south!

  96. This looks amazing…can’t wait to try!! Do you think there’s anything I can substitute for the sweetened condensed milk? Do you think we could replace it with coconut milk to make it dairy free? (assuming I can use vegan butter for the shortbread base!)

    1. Hey Emily,
      I would use coconut condensed milk. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  97. I’m so excited to try this! I have little kids, so for new recipes that require *actual* attention, lol, I try to make them after the kids have gone to bed—could I break this recipe up into two late-night sessions? I was thinking I could do the shortbread and caramel tonight, and then cut them and dip them tomorrow. Will it hurt the quality if I let them sit in the fridge for that long in between? These would be wonderful gifts!

    1. Hey Holly,
      I think that would be totally fine to do! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Kerri,
      I love to order Maldon’s flaky sea salt from Amazon! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  98. These sound amazing! What is your secret for dipping them so uniformly? I always end up with holes and marks where my fingers were

    1. Hey Amanda,
      I plop the whole pieces into chocolate. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  99. How do you get those beautiful perfectly straight and evenly distributed lines of chocolate on the top of the bar?

    1. Hey Sharon,
      I use a ziplock baggie! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Kathy,
      I poured the chocolate in a ziploc baggie and snipped the topped off. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Melodee,
      I sure am! Coming soon:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan