There’s nothing quite like Condensed Milk Shortbread with Flaky Sea Salt to satisfy that sweet tooth. These bars are rich, buttery, and sweet, layered with delightful caramel and chocolate, making them perfect for any occasion.
Solves fuss of baking, long oven time, messy cleanup, and uneven results by delivering quick, no bake bars with reliable firmness and rich sweetness.
I know how tricky it can be to get caramel just right. Sometimes it won’t thicken up, and that’s frustrating! With this recipe, you don’t have to worry about that. The sweetened condensed milk does all the heavy lifting, which makes the process so much easier.
This recipe takes about 15 minutes to prep and an hour and a half total, but the best part? You don’t have to bake anything! It’s all about layering those flavors quickly, and you’ll have easy cleanup thanks to my favorite lined pan method, too.
If you want to try your hand at baking cookies, check out this strawberry shortbread cookie recipe. It’s a fun way to keep things sweet!
Table of contents
Why You Will Love This Recipe
- No Baking Needed You won’t have to turn on the oven for this one, which means quicker prep time and less hassle in the kitchen.
- Layers of Flavor With a buttery shortbread base, rich caramel, and smooth chocolate on top, it’s a sweet treat that satisfies all cravings.
- Convenient Storage These bars keep well in the fridge for about five days or can be frozen for later, perfect for when you want a sweet bite on hand.
- Touch of Salt Topped with flaky sea salt, these bars have that delightful salty-sweet contrast that makes every bite irresistible.
No Bake Millionaire Shortbread Bars
- Prep Time: 15 minutes
- Cool Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Delicious no-bake millionaire’s shortbread bars with layers of shortbread, caramel, and chocolate, topped with flaky sea salt.
Ingredients
- 10.5 ounces (300g) shortbread cookies, crispy variety
- 7 tablespoons (100g) unsalted butter, melted
- 6 tablespoons (75g) light brown sugar
- 6 tablespoons (85g) unsalted butter
- 1 (14-ounce) (396g) can sweetened condensed milk
- 1/41/2 teaspoon salt
- 8 ounces (225g) semi-sweet chocolate chips
- 1 tablespoon (14g) unsalted butter
Instructions
- Chill Your Base: Start by pressing a mixture of shortbread cookies, melted butter, and light brown sugar into a prepared pan. Ensure it is smooth and even, feeling slightly firm to the touch. Chill the base for 30 minutes to keep it together when cutting.
- Simmer the Caramel: In a small saucepan, combine the 6 tablespoons of unsalted butter, sweetened condensed milk, and salt. Heat over medium heat, stirring continuously until the mixture bubbles gently and thickens. This should take about 10-15 minutes. Avoid stopping the stirring to prevent burning.
- Cool the Caramel: Pour the caramel over the chilled base, ensuring even coverage. Let it set for 15 minutes until it firms up, becoming sticky and shiny.
- Melt the Chocolate: While the caramel cools, melt the 8 ounces of semi-sweet chocolate chips with the additional 1 tablespoon of unsalted butter in a microwave in 30-second intervals, stirring in between until smooth and glossy.
- Spread Chocolate Evenly: Pour the melted chocolate over the cooled caramel layer. Use a spatula to smoothly spread it over the caramel layer, ensuring it covers everything evenly.
- Sprinkle Sea Salt: While the chocolate is still warm, sprinkle flaky sea salt over the top to add flavor contrast.
- Slice and Serve: After allowing the bars to set for about 45 minutes, cut into squares. For cleaner cuts, let the bars sit at room temperature for 10-15 minutes before slicing.
Notes
- Storage Tips: Store in a single layer in an airtight container in the fridge for about 5 days, or freeze for up to 3 months.
- Expert Tips: Ensure layers are fully chilled before adding the next to prevent mixing. Stir constantly over medium heat when making the caramel for proper thickness. Letting the bars sit at room temperature before cutting leads to cleaner slices.
- Reheating Instructions: If chocolate cracks while cutting, let the bars warm slightly at room temperature for a few minutes to assist in easier slicing.
- Serving Suggestions: Serve with afternoon tea or include in holiday dessert platters alongside other sweets. They pair well with fresh fruit for a delightful picnic dessert.
- Recipe Variations: Add chopped nuts to the caramel layer for added crunch. Use dark chocolate for a richer taste, or top with colorful sprinkles for festive occasions.
- Ingredient Notes: Select a high-quality sweetened condensed milk for the best caramel consistency. Keep in mind that sweetened condensed milk is essential; avoid substituting it with evaporated milk as results will differ significantly. For a different flavor, graham crackers or digestive biscuits can stand in for shortbread cookies, though expect a flavor change.
Nutrition
- Serving Size: 1 bar
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null
Ingredient Notes
- Shortbread cookies: These form the base of your bars, bringing that buttery goodness. Grab a pack that’s nice and crispy for the best crunch.
- Unsalted butter: You’ll need this for the crust and the chocolate layer. I like to melt it carefully; it adds such a nice richness without extra saltiness.
- Light brown sugar: This adds a lovely hint of caramel to the mix. If you’re in a pinch, you could swap it for granulated sugar, but the flavor’s different.
- Sweetened condensed milk: This is what makes the filling creamy and sweet. Don’t skimp on quality, stick to a good brand for the best experience!
- Semi-sweet chocolate chips: You’ll melt these for the top layer, creating a rich finish. Dark chocolate works too if you prefer a bolder taste!
- Additional butter: Adding a bit more melted butter with the chocolate helps it stay smooth and shiny. You can also skip it if you prefer a thicker layer.
Recipe Tips
- If each layer is fully chilled before adding the next, it keeps the layers distinct and prevents them from mixing together.
- When making the caramel, stirring constantly over medium heat helps it thicken properly and prevents burning.
- For cleaner slices, letting the bars sit at room temperature for about 10-15 minutes before cutting makes a big difference.
- If you notice the chocolate cracking while cutting, letting the bars warm slightly will help the chocolate soften for easier slicing.
- For those experimenting with substitutions, keep in mind that sweetened condensed milk is key for achieving the right caramel consistency.
Serving Suggestions
Recipe variations
- You can use digestive biscuits instead of shortbread cookies to give a different texture and flavor to your bars.
- Add 1 teaspoon vanilla extract or ½ teaspoon almond extract for extra flavor depth in the caramel layer.
- Either sprinkle chopped nuts on top or mix them into the caramel; walnuts or pecans both work well for added crunch.
- To make a larger batch, double the ingredients and use a larger baking dish for evenly distributed layers.
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How to Store?
To keep your condensed milk shortbread with flaky sea salt fresh, follow these storage tips:
Refrigeration: Store in a single layer in an airtight container in the fridge for up to 5 days.
Freezing: Place in an airtight container or freezer bag, separating layers with parchment paper. Store for up to 3 months. Thaw in the fridge overnight.
Room Temperature: If serving immediately, store covered at room temperature for up to 2 days to maintain texture.
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