The combination of three of my favorite flavors all in one bar. That’s exactly what these dulce de leche chocolate cake bars deliver. Some people call them Millionaire Bars, and honestly the name fits perfectly. With a name like that, expectations are high, but trust me, these bars absolutely live up to it.
For me, desserts don’t get much better than this. The dulce de leche layer is soft and gooey, the shortbread base is buttery and tender, and the smooth chocolate topping brings everything together beautifully. When those three layers combine, you end up with one of the most satisfying dessert bars imaginable.
Shortbread itself is surprisingly simple. It uses only a few ingredients, yet the flavor is rich, buttery, and almost sophisticated. Because the recipe is so simple, the quality of the butter really matters. If you can find it, use a high-quality butter like Kerrygold or a good New Zealand butter. It makes a noticeable difference.
Now let’s talk about the real star of the show: dulce de leche.
Why Use Dulce de Leche and What Is It?
Dulce de leche, also known as manjar, arequipe, or cajeta in different regions, is made by slowly cooking milk and sugar until it becomes thick, creamy, and caramel-colored. It’s widely used across Latin America and has also become popular in many other parts of the world.
You’ll find dulce de leche in desserts like alfajores, wafers, pancakes, waffles, ice cream, and cakes. The deep caramel flavor and beautiful golden color develop as the milk and sugar cook and naturally brown over time.
The name literally means “milk jam” in Spanish, and once you taste it, it’s easy to see why people love it so much. It’s smooth, sweet, and rich with a strong milky caramel flavor.
In many homes it’s enjoyed straight from the jar with a spoon, and honestly I can’t blame anyone for doing that. It spreads beautifully on toast, pancakes, or waffles and makes almost any dessert better.
Caramel or Dulce de Leche?
I often get asked if caramel and dulce de leche are the same thing. They are similar, but there is a difference.
Caramel is usually made from sugar and water, while dulce de leche is made from milk and sugar. Because of the milk, dulce de leche has a richer, creamier flavor and a softer texture.
Both are delicious, and depending on the recipe you can sometimes use either one. Personally, I love both and often choose whichever works best for the dessert I’m making.
A Little About Millionaire Shortbread
These delicious bars actually come from Scotland. Millionaire shortbread combines three layers: buttery shortbread, creamy caramel (or dulce de leche), and chocolate on top.
The texture is what makes them so special. Each bite is a mix of crunchy, creamy, and melt-in-your-mouth goodness.
They remind many people of homemade Twix bars, although millionaire shortbread is often softer and thicker. It’s not exactly a dessert and not exactly a snack either. It’s just one of those treats you can enjoy anytime.
Yes, they are rich and definitely indulgent, but that’s part of the charm.
Make Millionaire Shortbread Without Condensed Milk
Traditional dulce de leche is made with condensed milk, but if you prefer a dairy-free version there are alternatives.
You can make a similar caramel layer using coconut milk or other nut milks. Another option is using date caramel or maple syrup as a natural sweetener.
You can also combine caramel with butter to create a similar creamy texture. Even using a simple caramel layer works perfectly well for this recipe.
Millionaire Shortbread Variations
One of the fun things about this dessert is how easy it is to customize. Once you understand the basic layers, you can experiment and get creative.
Over time people have invented fun variations such as:
- Billionaire shortbread
- Trillionaire shortbread
- Even “squillionaire” shortbread
Yes, squillionaire actually exists as a word, just like zillionaire or gazillionaire.
squillionaires shortbread (is squillionaire even a word, lol? Well it turns out it actually is, the same as zillionaire and gazillionaire)
Millionaire vs Billionaire Shortbread
The main difference between the variations usually comes down to the extra toppings or fillings.
For example, some versions include:
- peanuts or other nuts
- sea salt or fleur de sel
- extra chocolate layers
- cookie or brownie bases
Once you start experimenting, you can create your own unique version. Add whatever you love and give it your own creative name.
How to Cut Millionaire Shortbread
Cutting these bars neatly can be tricky because of the chocolate layer. The best trick is to use a sharp knife dipped in hot water.
Dry the blade before cutting, then press it gently through the chocolate. The warmth helps prevent cracking and gives you nice clean slices.
What’s in This Recipe?
Shortbread is a classic Scottish biscuit known for its crisp texture and buttery flavor.
For this recipe, the layers come together like this:
- a buttery shortbread base
- a thick dulce de leche caramel layer
- a smooth chocolate topping
The result is a rich dessert bar with incredible texture and flavor.
The Best Dulce de Leche Millionaire Bars Recipe
This recipe is actually very simple to make. I usually use a 20 cm (or 9×9 inch) pan.
First, prepare the shortbread base and bake it until lightly golden.
Next, cook the dulce de leche layer until it becomes thick and creamy.
Finally, pour melted chocolate over the top.
After chilling for a few hours, the layers firm up and the bars are ready to slice.
Ingredients
Shortbread Base
8 oz unsalted butter, room temperature
1/2 cup granulated sugar
3 cups all-purpose flour, sifted
1/4 teaspoon salt
Chocolate Topping
20 oz bittersweet or semi-sweet chocolate
Dulce de Leche Layer
1 can (14 oz) sweetened condensed milk
2 tablespoons unsalted butter
2 tablespoons maple syrup
Instructions
Shortbread Base
- Preheat oven to 300°F (150°C).
- Cream the butter and sugar together in a mixer until smooth. Slowly add the flour and then mix in the salt until the dough forms.
- Press the dough evenly into a 9×9 pan lined with parchment paper.
- Bake for about 20 minutes, until the edges are lightly golden. Do not overbake. Let the base cool completely.
Dulce de Leche Layer
- Combine the condensed milk, butter, and maple syrup in a saucepan.
- Cook on medium-low heat, stirring constantly. Do not let the mixture boil.
- After about 10 minutes, it will thicken and turn golden. Remove from heat and allow it to cool slightly before pouring it over the shortbread base.
- Let it cool completely.
Chocolate Layer
- Melt the chocolate using either a microwave or a double boiler.
- To use the double boiler method, heat a small amount of water in a saucepan and place a heatproof bowl with the chocolate over it. Make sure the bowl does not touch the water.
- Stir until smooth, then pour the melted chocolate over the dulce de leche layer.
- Refrigerate until fully set, then slice using a warm knife.
How to Store Them
Once cut, these bars store very well.
Keep them in an airtight container in the refrigerator for up to one week. They also freeze nicely for several months. Just place them in a freezer-safe container or bag.
The Best Shortbread Dulce de Leche ( Millionaire bars ) Chocolate Cake Recipe
Share on Facebook Share by EmailIngredients
- SHORTBREAD COOKIES
- 8 oz unsalted butter room temperature (2 sticks)
- 1/2 cup granulated sugar
- 3 cups all-purpose flour sifted
- 1/4 teaspoon salt
- 20 oz of bittersweet or semi-sweet chocolate top layer
- DULCE DE LECHE CENTER LAYER
- 1 14 oz can of condensed milk
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup
Instructions
- SHORTBREAD COOKIES
- Preheat oven to 300 degrees.
- Cream butter and sugar on medium in a stand-up mixer.Next slowly add flour and then add the salt.Mix until thoroughly blended.
- Press the cookie dough in the bottom of a 9 x 9 pan lined with parchment paper.
- Bake for 20 minutes or until just turning golden brown.Do Not Over Bake.Remove from oven to cool completely.While the cookie dough is baking start the following recipe below of Dulce de Leche.
- DULCE DE LECHE CENTER LAYER
- Combine all ingredients in a saucepan, and heat on med-low for about 10 minutes, stirring constantly.
- DO NOT let it boil.Stir until it thickens and turns golden.
- Remove from heat and cool for about 20 minutes.Pour over shortbread cookies.Let cool completely.
- CHOCOLATE LAYER
- Next slowly melt the chocolate either in a double boiler or microwave.Once all the chocolate is melted pour over the dulce de leche and let it set up before cutting.Use a warm knife to cut the squares.
- To melt the chocolate, bring 1 to 2 inches (2.5 to 5 cm) of water to a boil in a medium saucepan. Put the chocolate in a heatproof bowl and place the bowl over the boiling water, making sure that the bowl does not touch the water. Remove the pan from the heat. Let stand for 3 to 5 minutes and stir.
Nutrition:
Calories: 449 kcal / Carbohydrates: 50 g / Protein: 3 g / Fat: 26 g / Saturated fat: 16 g / Cholesterol: 56 mg / Sodium: 156 mg / Potassium: 130 mg / Fiber: 1 g / Sugar: 32 g / Vitamin A: 13% / Calcium: 3.3% / Iron: 10.7 %
Tips for Making Dulce de Leche Chocolate Bars
Line your pan with parchment paper before adding the shortbread dough. This makes removing the bars much easier.
You can also experiment with different flavors by adding nuts, sea salt, or different chocolate varieties.
With some imagination and if you feel adventurous you can combine dulce de leche with trailmix cookies or basically any other dough based sweets you like.
Wrapping Up
As you can see, making dulce de leche chocolate bars at home isn’t difficult at all. With a buttery shortbread base, a rich caramel layer, and smooth chocolate on top, they’re the kind of dessert that always disappears quickly.
If you try this recipe or have any questions, feel free to leave a comment below. I always enjoy hearing how these recipes turn out in other kitchens.
