Graham Cracker Millionaire Bars

A graham cracker shortbread crust forms the perfect foundation for a luscious layer of caramel topped with a creamy chocolate ganache. This adaptation of the Scottish caramel shortbread (or millionaire bar) is a luxurious blend of textures and flavors.

Course Dessert

Cuisine Australian, Scottish

Keyword caramel, chocolate, christmas, egg free, ganache, graham cracker, holiday, nut free, shortbread

Prep Time 25

Cook Time 40

Resting Time 1 15

Total Time 2 20

Servings pieces

Calories 239kcal

Equipment

baking pan 9"x13"
food processor
saucepans medium to large and small
whisk
bowl medium, heat safe

Ingredients

Shortbread Layer:

2 cup all-purpose flour
1 ⅔ cup graham cracker crumbs
⅔ cup brown sugar firmly packed
½ teaspoon kosher salt
20 tablespoon unsalted butter
½ teaspoon vanilla extract

Caramel Layer:

2 14-oz can sweetened condensed milk
1 cup dark brown sugar
12 tablespoon unsalted butter
¼ cup golden syrup or dark corn syrup
2 teaspoon vanilla extract
Generous pinch salt

Chocolate Layer:

12 oz semisweet chocolate
10 tablespoon heavy cream
sprinkles (optional)

US Customary - Metric

Instructions

Preheat the oven to 350°. Line a 9x13-inch pan with non-stick foil.

Shortbread layer:

In the bowl of a food processor fitted with a metal blade, combine the flour, graham cracker crumbs, brown sugar and salt; process until well combined and no lumps of brown sugar remain.
2 cup all-purpose flour, 1 2/3 cup graham cracker crumbs, 2/3 cup brown sugar, ½ teaspoon kosher salt
Add the butter and vanilla; pulse until it forms a coarse meal. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky).
20 tablespoon unsalted butter, ½ teaspoon vanilla extract
Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.

Caramel layer:

Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil.
2 14-oz can sweetened condensed milk, 1 cup dark brown sugar, 12 tablespoon unsalted butter, ¼ cup golden syrup, 2 teaspoon vanilla extract, Generous pinch salt
Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 230°-235° F.
Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.

Chocolate layer:

Place the chocolate in a heat safe bowl.
12 oz semisweet chocolate
In a small saucepan, bring cream to a low boil and pour over the chocolate. Allow to sit for a minute, then stir gently until all the chocolate is melted and the mixture is smooth.
10 tablespoon heavy cream
Spread the chocolate ganache over the caramel layer. If using sprinkles, distribute them evenly over the surface of the chocolate ganache. Refrigerate the bars until the chocolate is set, at least 1 hour.
sprinkles
Using the foil overhang, lift the bars out of the pan and transfer to a cutting board.
Cut into small squares and store in the refrigerator until ready to serve.

Notes

Chocolate layer variations:

Replace the semisweet chocolate with 12 oz white chocolate chips [340g] and decrease the heavy cream to 6 tablespoons. I like to use this variation paired with the espresso caramel variation. Along with adding 1/4 teaspoon espresso powder to the heavy cream this gives the bars a white chocolate latte vibe.
Replace the semisweet chocolate with bittersweet chocolate. I like to use this variation paired with the sea salt caramel variation. Over all it provides a richer, more intense and less sweet flavor profile.

Caramel layer variations:

Add ½ tsp espresso powder while cooking the caramel
Sprinkle 1/2-3/4 tsp flake sea salt (such as Maldon) over the surface of the caramel after it has been poured over the crust and before the chocolate layer is added

When I make these for my holiday trays, I cut each piece on the diagonal to create a pretty little triangle shape. This gives me 96 nearly bite size pieces from each batch as well as a different shape that gives a little more variety to the trays.

Nutrition