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Millionaire Candy Recipe: Easy Salted Caramel & Nut Bars for Parties

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These Millionaire Candy bars feature layers of buttery shortbread, gooey salted caramel, crunchy nuts, and a glossy chocolate topping. Perfect for parties, potlucks, or gifting, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup unsalted butter, softened (for shortbread base)
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1 cup unsalted butter (for caramel layer)
  • 1 cup light brown sugar, packed
  • 1/3 cup light corn syrup or golden syrup
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon flaky sea salt, plus more for sprinkling
  • 1 cup mixed nuts, roughly chopped (pecans, walnuts, almonds, or preferred nuts)
  • 10 oz semi-sweet chocolate chips or chopped bar
  • 2 tablespoons unsalted butter (for chocolate topping)
  • Extra flaky salt for topping (optional)
  • White chocolate drizzle or extra nuts for topping (optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly butter the paper. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, cream together 1 cup unsalted butter and 1/2 cup sugar until light and fluffy (about 2 minutes with a mixer, or 3-4 minutes by hand).
  3. Add 2 cups flour and 1/4 teaspoon salt. Mix until a soft dough forms. Press evenly into prepared pan. Prick surface with a fork.
  4. Bake shortbread for 20-22 minutes until lightly golden around the edges. Remove from oven and let cool in pan.
  5. In a medium saucepan over medium heat, melt 1 cup butter. Stir in 1 cup brown sugar, 1/3 cup corn syrup, and 1/2 cup sweetened condensed milk. Bring to a gentle boil, stirring constantly.
  6. Reduce heat and simmer for 8-10 minutes, stirring often, until caramel thickens and turns deep golden.
  7. Remove caramel from heat and quickly stir in 1/2 teaspoon flaky sea salt and 1 cup chopped nuts. Pour caramel over cooled shortbread, smoothing evenly. Sprinkle extra salt on top if desired.
  8. Let pan cool at room temp for 15-20 minutes, then refrigerate for 30-40 minutes until caramel is set but still slightly tacky.
  9. In a microwave-safe bowl or over a double boiler, melt 10 oz chocolate chips with 2 tablespoons butter. Stir until smooth and glossy.
  10. Pour melted chocolate over chilled caramel layer, spreading gently to cover.
  11. Refrigerate pan for 1 hour, or until chocolate is firm. (Or 30 minutes in the freezer, watching for condensation.)
  12. Use parchment overhang to lift bars out. Slice into squares or rectangles with a sharp knife, wiping knife between cuts for clean edges.
  13. Serve at room temperature or slightly chilled. Store in airtight container at room temp for up to 5 days, or freeze for up to a month.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For nut-free, substitute sunflower or pumpkin seeds, or omit nuts. Toast nuts for extra flavor. Chill layers thoroughly for clean slicing. Drizzle with white chocolate or sprinkle extra nuts for decoration. Store in airtight container at room temp or freeze for longer storage.

Nutrition

Keywords: millionaire candy, caramel nut bars, salted caramel, party dessert, chocolate bars, holiday treats, easy dessert, potluck recipe, cookie bars, homemade candy

Find it online: https://avabake.com/millionaire-candy-recipe-easy-salted-caramel-and-nut-bars-for-parties/