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frontal view of stacked millionaires shortbread bars
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4.75 from 54 votes

No-Bake Millionaire's Shortbread Bars

These no-bake millionaire's shortbread bars are the ultimate indulgence, with a buttery shortbread base, gooey caramel, and rich chocolate topping. Easy to make and impossible to resist, they’re the perfect treat for any occasion!
Prep Time15 minutes
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: British
Difficulty: Easy
Servings: 16 bars
Author: Nora from Savory Nothings

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
US Customary - Metric

Instructions

To make the base

  • Prep: Line a 8x8 inch (or 9x9 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.

Video

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.