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Millionaire Shortbread Bars

Recipe by Janet Gill, Canton, Ohio
First place and Best of Show, Cookies (Bar Cookie), 2018

Baking temperature: 350º F
Baking time: 15 - 20 minutes
Yield: 5 dozen


Shortbread layer:

  • 1 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1/3 cup sugar
  • 1 cup butter, softened

Caramel Layer:

  • 1 (14 oz.) can of sweetened condensed milk
  • ¾ cup packed brown sugar
  • ¾ cup butter cubed
  • ½ cup heavy cream
  • ½ cup corn syrup
  • 1 tsp. salt
  • 1 tsp. vanilla

Chocolate Layer:

  • 8 oz. semi-sweet chocolate baking bars, coarsely chopped
  • ¼ cup heavy cream
  • 1 tbsp. toffee bits
  1. Preheat oven to 350 degrees.
  2. Grease and line a 9” x 9” baking pan with foil, extending paper a couple inches over 2 sides to lift bars out.
  3. Whisk the flour, cornstarch and sugar together in medium bow.
  4. Add softened butter and mix until evenly combined.
  5. Press cookie mixture evenly into bottom of prepared pan.
  6. Bake until edges begin to turn light brown, 20-25 minutes.
  7. Remove from oven and set aside.
  8. While the shortbread is baking combine all caramel ingredients, except for vanilla, in a large saucepan.
  9. Stirring constantly, bring to a boil over low-medium heat.
  10. Attach a candy thermometer to the side of pan.
  11. Continue to stir and cook caramel to 225 degrees, (this can take 10-15 minutes).
  12. Remove from heat and add vanilla and stir 2-3 minutes then pour over warm shortbread layer.
  13. Refrigerate until cooled.
  14. Place chopped chocolate and heavy cream into microwave safe bowl.
  15. Microwave in 20 second intervals, stirring well each time, until melted and smooth.
  16. If chocolate is very hot, allow to cook a bit, then spread it evenly over cooled caramel layer.
  17. Sprinkle toffee bits over chocolate.
  18. Refrigerate until completely chilled.
  19. Lift bars out of pan, peel off foil and cut into bars.
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