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Millionaire Shortbread Bars
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1 cup Land O Lakes® Butter, softened

1/2 cup granulated sugar

2 cups (240 grams) all-purpose flour

1/2 teaspoon salt


1 (14-ounce) can sweetened condensed milk

1 cup firmly packed brown sugar

1/2 cup Land O Lakes® Heavy Whipping Cream

1/2 cup light corn syrup

1/2 cup Land O Lakes® Butter

1/2 teaspoon salt

1 teaspoon vanilla extract


8 ounces bittersweet chocolate, finely chopped

1 teaspoon flaky sea salt

How to make

  1. STEP 1

    Heat oven to 350°F. Line 13x9-inch baking pan with foil, extending foil over edges; set aside.

  2. STEP 2

    Combine 1 cup butter and granulated sugar in large bowl; beat at medium speed until creamy. Add flour and 1/2 teaspoon salt; mix to combine (mixture will be crumbly). Press into bottom of prepared pan. Bake 20-25 minutes or until edges are light golden brown. Remove from oven; let cool while making caramel.

  3. STEP 3

    Stir all Caramel ingredients together except vanilla in heavy-bottomed saucepan. Cook over medium heat, stirring frequently, 20-25 minutes or until candy thermometer reaches 236-239°F. Remove from heat; stir in vanilla. (Caramel may be speckled with brown bits.) Pour caramel over baked crust and spread evenly (mixture will be very hot). Let cool 1 1/2 hours.

  4. STEP 4

    Microwave chocolate at 50% power in 30-second intervals until melted and smooth. Spread over cooled caramel; sprinkle with sea salt. Refrigerate 20 minutes or until chocolate is just set but not yet fully chilled. Let bars sit at room temperature 20 minutes before cutting.

  5. STEP 5

    To cut into sticks, remove from pan using foil overhang. Cut bars in half into 2 (9x6 1/2-inch) rectangles. Cut each rectangle into thirds to make 6 (6 1/22x3-inch) rectangles. Cut each of these rectangles into 8 (3x3/4-inch) sticks.  

Tip #1

Let the bars rest at room temperature a bit before cutting into sticks. If the chocolate is too cold, it will crack when cut.

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