There’s something undeniably indulgent about Chocolate Covered Brown Butter Millionaires Bars. Each layer harmoniously blends rich flavors and textures, creating a dessert that’s both decadent and comforting. From the nutty aroma of brown butter to the lusciousness of sweetened condensed milk, every bite is pure bliss. These bars are perfect for special occasions, holiday gatherings, or simply when you want to treat yourself to something truly special. Let’s dive into the sweet world of these bars, where chocolate meets caramel and buttery goodness!

The Upside of Chocolate Covered Brown Butter Millionaires Bars.

Chocolate Covered Brown Butter Millionaires Bars bring together the best of both worlds: a crisp, buttery shortbread base and a creamy, caramel-like filling topped off with a glossy chocolate layer. The use of brown butter elevates the flavor profile, imparting a nutty richness that complements the sweetness of the bars beautifully. Paired with a sprinkle of flaky sea salt, these bars strike the perfect balance between sweet and savory. Every layer is designed to delight, making them a show-stopping treat that everyone will love!

Ingredients at a Glance

2 sticks (16 tablespoons) salted butter, at room temperature
2 teaspoons vanilla extract
1/3 cup dark brown sugar
2 cups all-purpose flour
2 (14 ounce) cans sweetened condensed milk
1 stick (8 tablespoons) salted butter
1/4 cup real maple syrup
1 tablespoon vanilla extract
24 ounces semi-sweet or milk chocolate, chopped
2 tablespoons coconut oil
Flaky sea salt, for garnish

Setup & Equipment

9×13-inch baking pan – for setting the bars.
Parchment paper – for easy removal and cleanup.
Medium saucepan – for melting butter and preparing fillings.
Mixing bowls – for combining ingredients.
Whisk – for blending ingredients smoothly.
Spatula – for spreading the layers evenly.
Microwave-safe bowl – for melting chocolate.

Chocolate Covered Brown Butter Millionaires Bars. in Steps

Step 1: Prepare the Baking Pan

Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

Step 2: Make the Shortbread Base

In a medium mixing bowl, cream together 2 sticks of room temperature salted butter and 1/3 cup of dark brown sugar until light and fluffy. Add in 2 teaspoons of vanilla extract and mix until combined. Gradually add in 2 cups of all-purpose flour, mixing until the dough comes together.

Step 3: Bake the Base

Press the shortbread mixture evenly into the bottom of the prepared baking pan. Bake in the preheated oven for 20-25 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

Step 4: Prepare the Caramel Layer

In a medium saucepan over medium heat, combine 2 cans of sweetened condensed milk with 1 stick of salted butter and 1/4 cup of real maple syrup. Stir continuously until the mixture starts to bubble. Keep cooking for about 5-7 minutes until it thickens slightly.

Step 5: Add Vanilla

Once the caramel-like mixture has thickened, remove it from the heat and stir in 1 tablespoon of vanilla extract. Pour this luscious filling over the cooled shortbread base, spreading it evenly.

Step 6: Chill the Bars

Place the pan in the refrigerator for about 1 hour, allowing the filling to set and firm up.

Step 7: Melt the Chocolate

In a microwave-safe bowl, combine the chopped chocolate and 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.

Step 8: Pour the Chocolate

Once the caramel layer is set, pour the melted chocolate over the caramel layer, spreading it evenly to cover the entire surface.

Step 9: Finish with Flaky Sea Salt

Sprinkle a generous amount of flaky sea salt over the chocolate layer for that perfect sweet and salty contrast.

Step 10: Chill Again

Return the pan to the refrigerator for another hour or until the chocolate is completely set.

Step 11: Cut and Serve

Once everything is set, lift the bars out of the pan using the parchment overhang. Place on a cutting board and cut into squares or bars. Enjoy your Chocolate Covered Brown Butter Millionaires Bars with a cup of coffee or tea!

Ingredient Swaps & Substitutions

For a dairy-free option, substitute the salted butter with a plant-based alternative.
Use coconut cream in place of sweetened condensed milk for a vegan version.
If you prefer a different sweetener, maple syrup can be swapped with agave nectar.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Author’s Commentary

Chocolate Covered Brown Butter Millionaires Bars are truly a labor of love. The combination of textures and flavors makes them utterly irresistible. I love how the brown butter adds that nutty depth, setting these bars apart from traditional millionaire bars. They’re perfect for any occasion and are sure to impress your family and friends. Just remember, the key to a successful bar is patience—allowing each layer to set properly ensures that you get clean cuts and beautiful presentation.

Freezer-Friendly Notes

These bars are excellent for freezing! Simply cut them into squares, place them in an airtight container, and store them in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight or at room temperature for a few hours. The flavors will remain intact, and they’ll still taste as delightful as the day they were made!

Desserts to Finish

Before You Go

You’ve now discovered the delightful process of making Chocolate Covered Brown Butter Millionaires Bars. With rich layers of buttery shortbread, creamy caramel, and luscious chocolate, these bars are sure to become a favorite in your baking repertoire. So gather your ingredients, roll up your sleeves, and create something that’s not just dessert, but a heartfelt experience to share with loved ones. Enjoy every delicious moment!

Chocolate Covered Brown Butter Millionaires Bars.

Indulge in these decadent Chocolate Covered Brown Butter Millionaires Bars! A perfect blend of rich flavors and textures in every bite.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings: 16 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 sticks salted butter at room temperature
2 teaspoons vanilla extract
1/3 cup dark brown sugar
2 cups all-purpose flour
2 cans sweetened condensed milk
1 stick salted butter
1/4 cup real maple syrup
1 tablespoon vanilla extract
24 ounces semi-sweet or milk chocolate chopped
2 tablespoons coconut oil
Flaky sea salt for garnish

Equipment

9x13-inch Baking Pan
Parchment Paper
Medium Saucepan
Mixing Bowls
Whisk
Spatula
Microwave-safe Bowl

Method

Start by preheating your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a medium mixing bowl, cream together 2 sticks of room temperature salted butter and 1/3 cup of dark brown sugar until light and fluffy. Add in 2 teaspoons of vanilla extract and mix until combined. Gradually add in 2 cups of all-purpose flour, mixing until the dough comes together.
Press the shortbread mixture evenly into the bottom of the prepared baking pan. Bake in the preheated oven for 20-25 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
In a medium saucepan over medium heat, combine 2 cans of sweetened condensed milk with 1 stick of salted butter and 1/4 cup of real maple syrup. Stir continuously until the mixture starts to bubble. Keep cooking for about 5-7 minutes until it thickens slightly.
Once the caramel-like mixture has thickened, remove it from the heat and stir in 1 tablespoon of vanilla extract. Pour this luscious filling over the cooled shortbread base, spreading it evenly.
Place the pan in the refrigerator for about 1 hour, allowing the filling to set and firm up.
In a microwave-safe bowl, combine the chopped chocolate and 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
Once the caramel layer is set, pour the melted chocolate over the caramel layer, spreading it evenly to cover the entire surface.
Sprinkle a generous amount of flaky sea salt over the chocolate layer for that perfect sweet and salty contrast.
Return the pan to the refrigerator for another hour or until the chocolate is completely set.
Once everything is set, lift the bars out of the pan using the parchment overhang. Place on a cutting board and cut into squares or bars. Enjoy your Chocolate Covered Brown Butter Millionaires Bars with a cup of coffee or tea!

Notes

For a dairy-free option, substitute the salted butter with a plant-based alternative.
Use coconut cream in place of sweetened condensed milk for a vegan version.
If you prefer a different sweetener, maple syrup can be swapped with agave nectar.