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Millionaire Bars

Millionaire Bars

Millionaire Bars are no bake with a rich layer of cookie dough, topped with a thick caramel and finished with chocolate.
Course Dessert
Cuisine American
Keyword Millionaire Bars
Prep Time 1 hour
Total Time 1 hour
Servings 15 servings
Calories 706kcal
Author Catalina Castravet


Cookie Dough Layer:

  • 3 sticks unsalted butter, room temperature
  • 1 1/2 cups white granulated sugar
  • 1 1/2 cups light brown sugar
  • 4 tablespoons cream
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla bean paste
  • 2 cups all-purpose flour
  • 2 cups chocolate chips

Caramel Layer:

  • 2 cans (14oz each) sweetened condensed milk
  • 1 cup dark brown sugar
  • 12 tablespoons unsalted butter
  • 2 tablespoons dark corn syrup
  • 1 tablespoon vanilla paste
  • 1/2 teaspoon pink Himalayan salt

Chocolate Layer:

  • 12 ounces semi-sweet chocolate chopped
  • 6 tablespoons heavy cream
  • Pink Himalayan sea salt


Cookie Dough Layer:

  • Line a 9-inch rectangular pan with waxed paper or parchment paper; the later needs to be sprayed with non stick baking spray. Ensure that the paper overlaps all edges to facilitate removal from the pan.
  • In the bowl of an electric mixer fitter with the wire whisk, combine butter, both sugars and salt until soft and creamy, beat for about 1 - 2 minutes.
  • Mix in the cream and vanilla bean paste. Scrape the sides and the bottom of the bowl with a spatula.
  • Add in the flour and mix in until combined.
  • Stir in the chocolate chips.
  • Scoop the cookie dough into the prepared pan into an even layer. Refrigerate for 1 hour.
  • Caramel Layer:
  • Add all the ingredients to a medium sauce pan over medium heat.
  • Whisk until the sugar dissolves, the butter melts and the mixture comes to a boil. Keep whisking constantly, until the caramel becomes thick, about 6 - 8 minutes. A candy thermometer should read 225 degrees F.
  • Pour the caramel over the cookie dough layer and refrigerate until the caramel is set, about 1 hour.

Chocolate Layer:

  • Add chocolate and cream to a microwave-safe bowl. Microwave in 25 second intervals, stirring in between, until the chocolate is about 75% melted. Stir until the mixture is smooth and shiny.
  • Spread the chocolate over the caramel layer and sprinkle with pink Himalayan sea salt.
  • Refrigerate the bars for at least 1 hour before serving.
  • Before serving, run a knife thru the sides of the bars, using the paper overhang, lift the bars out of the pan and transfer to a cutting board.
  • Slice the bars with a sharp knife, wiping the knife with a paper towel between cuts.
  • Slice into squares and store in the refrigerator until ready to serve.
  • Enjoy!


Calories: 706kcal | Carbohydrates: 90g | Protein: 5g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 80mg | Sodium: 421mg | Potassium: 411mg | Fiber: 6g | Sugar: 67g | Vitamin A: 955IU | Calcium: 97mg | Iron: 4.4mg