Shortbread cookies, homemade caramel and melted chocolate are layered together to create these perfect No Bake Shortbread Millionaire Bars!
Walkers Shortbread did send me a few boxes of cookies but I asked to re-print their Millionaire Bars and chose to write about them because we love Walkers Shortbread cookies.
No Bake Shortbread Millionaire Bars- Shortbread cookies, homemade caramel and melted chocolate are layered together to create these perfect No Bake Shortbread Millionaire Bars!
So y’all, how was your Christmas?? Please tell me that is was amazing, magical and everything that you hoped for! I hope there were Christmas lights, hot chocolate nights by the fire and Christmas cookies galore. I’ve got my fingers crossed that you were surrounded by the people that you love. As well as a hope that you were having sweet wonderful memories of the ones that weren’t with you.
Our Christmas was simple yet beautiful. We had our yearly Christmas date Friday and we kicked off a weekend of holiday cheer.
Did you get a chance to read about our Christmas Date Tradition? If you didn’t get to catch the post on what we do for our Christmas date I would urge you to take a look. We started a Christmas Date tradition the first year we got married as a way to give back and spend money on something that wasn’t “material junk”.
I wrote a little post about it on Christmas Eve and I hope that we can get some more people to start this tradition!
Even after a fantastic Christmas, I find myself wishing that it wasn’t over. Here we are in the middle of the week after Christmas, still looking at our tree. Oh and I’m completely fine that with too y’all!
I also happen to have a fresh pan of No Bake Shortbread Millionaire Bars sitting on the counter.
I bought Thomas 4 or 5 boxes of Walkers Shortbread cookies for Christmas this year so I had plenty to play around with in the kitchen this week.
While Thomas doesn’t really care which box I buy him, I love the little Scottie Dog Walkers Shortbread Cookies.
haha I think they are super cute.
Thomas loves which ever kind I bring home! hahaha
A shortbread cookie crust is the base for these awesome bars.
Then they’re topped with a layer of homemade caramel sauce and a layer of chocolate.
I did want mention one little thing about the process of making the caramel for these bars. You’re going to want to mix the brown sugar, evaporated milk and butter for the caramel in a medium sauce pan.
Mix everything together and heat on medium – low heat until it starts to simmer. You’re going to want to stir this every so often for about 20-30 minutes until it thickens. IF you find that it’s not thickening up, raise the heat up to about medium high and cook while giving it a few stirs. Heating it up will thicken the sauce even more.
Just try not to let it stick to the bottom of the pan and also don’t let it burn!
When it comes to the chocolate for the top layer, the original recipe only called for 1 tablespoon of butter, I used 3 and I still think it could have used more to become super smooth. Just make sure not to over heat your chocolate or it will burn!
Let me know how it goes! I bet you’re gonna love them!
Love Walkers Shortbread Cookies as much as we do? Use the code WALKERSBBW at checkout on Walker’s Site for 10% off your order! Coupon is active Dec 26, 2016 – Jan 7th, 2017. If you’d like to have the code automatically applied to your order, you can use this link!
No Bake Shortbread Millionaire Bars
FOR THE BASE:
- 10 1/2 ounces Walkers Shortbread cookies, crumbled
- 7 tablespoons butter
FOR THE CARAMEL LAYER:
- 6 tablespoons butter
- ¼ cup brown sugar
- 12 ounces evaporated milk
FOR THE CHOCOLATE LAYER:
- 7 ounces semi-sweet chocolate
- 1 tablespoon butter
TO MAKE THE BASE:
Grease a 8 x 8 square baking pan well.
Add the cookie crumbs to a bowl.
Melt the butter and stir it into the crumbles until everything is wet.
Press the shortbread mixture into the pan in an even layer.
Refrigerate until firm.
TO MAKE THE CARAMEL LAYER:
Add all caramel ingredients to a small saucepan and bring to a boil.
Reduce the heat to low and simmer until thickened (this might take 30 minutes - stir from time to time to avoid burning).
Pour over the hardened shortbread base and refrigerate again until cold (else the chocolate will mix with the caramel).
( I RECOMMEND HEATING IT ON MEDIUM FOR ABOUT 30 MINUTES AND THEN RAISE THE HEAT TO MEDIUM HIGH AND COOK FOR ABOUT 10 MINUTES, STIRRING WHILE THE CARAMEL THICKENS)
TO MAKE THE CHOCOLATE LAYER:
Melt the chocolate together with the butter. Pour over the caramel layer and refrigerate until hardened. Cut into bars.
NOTE: If your caramel won't thicken, you can either put it back on high heat and it should caramelize pretty quickly OR use condensed milk from the beginning, if you're used to making caramel like that!