Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
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When we feel like being fancy, we make Millionaire Shortbread. When we're feeling extra, we make s'mores millionaire bars! Featuring four magical layers of goodness, they're a guaranteed crowd pleaser.
Pro tip: to insure a clean top layer of chocolate, freeze your buttercream layer at least 15 minutes, so when you spread your chocolate you don't have to worry about your layers bleeding together. Happy baking!
Made it? Let us know how it went in the comment section below!
- Yields:
- 6 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 50 mins
Ingredients
For the shortcake layer
- 1/2 c.
(1 stick) butter, softened
- 3 tbsp.
powdered sugar
- 1 tsp.
pure vanilla extract
- 1 1/2 c.
all-purpose flour
- 1/4 c.
crushed graham cracker, plus more for garnish
- 1/4 tsp.
kosher salt
For the caramel layer
- 1
(11-oz.) package caramel squares
- 1/4 c.
heavy cream
For the marshmallow layer
- 1/2 c.
(1 stick) butter
- 3/4 c.
marshmallow crème
- 1/4 c.
powdered sugar
Pinch kosher salt
For the chocolate layer
- 1 c.
semisweet chocolate chips
- 2 tbsp.
butter
Flaky sea salt, for garnish
Directions
- Step 1Preheat oven to 350° and line a 9"-x-5" loaf pan with parchment paper.
- Step 2In a large bowl using a hand mixer, beat together butter and powdered sugar until combined, then add vanilla. Add flour, graham cracker crumbs, and salt and beat until combined.
- Step 3Press shortbread dough into loaf pan and bake until lightly golden, about 20 minutes. Let cool completely.
- Step 4Meanwhile, make caramel layer: In a small saucepan over medium-low heat, stir caramels and cream together until melted, 5 minutes. Pour over cooled shortbread crust. Refrigerate while making marshmallow layer.
- Step 5Make marshmallow layer: In a large bowl, beat butter and marshmallow fluff until light and fluffy. Beat in powdered sugar and salt until smooth. Spread mixture in an even layer over caramel layer. Freeze 15 minutes.
- Step 6Combine chocolate chips and butter in a medium, microwave-safe bowl. Microwave at half power for 30 second intervals, stirring after each round, until chocolate is smooth and melted. Spread in an even layer over marshmallow layer. Sprinkle with flaky sea salt and graham crumbs and refrigerate until firm, 30 minutes.
- Step 7When ready to serve, slice into 2" strips. Keep refrigerated.