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Salty Bourbon Millionaire Bars

Salty Bourbon Millionaire Bars

Salty, sweet, smoky, and decadent, these bars consist of a pretzel shortbread crust, topped with a thick bourbon caramel, topped with dark chocolate and sprinkled with applewood smoked flaky salt.
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Prep Time 35 mins
Cook Time 25 mins
Chill and Cool 1 hr 30 mins
Course Dessert
Servings 12 servings


Pretzel Shortbread Crust

  • 1 cup (150g) all purpose flour
  • 1/2 cup (50g) salted pretzels
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (113g) unsalted butter, cold and cubed

Bourbon Caramel

  • 1 can (396g) sweetened condensed milk
  • 2/3 cup (140g) granulated sugar
  • 1/4 cup (75g) golden syrup, or light corn syrup
  • 1/2 cup (113g) unsalted butter
  • 1/2 teaspoon fine sea salt
  • 2-3 tablespoons bourbon
  • 1 cup (150g) bittersweet chocolate, chopped
  • 1 teaspoon golden syrup
  • applewood smoked salt, for sprinkling


Make the pretzel shortbread crust:

  • Heat the oven to 350F. Line a 8x8 or 9x9 pan with parchment paper.
  • Combine the flour and sugar in the bowl of a food processor and pulse to combine.
  • Add the cold, cubed butter and pulse until the mixture starts to resemble coarse meal, with pea-sized butter pieces throughout.
  • Add the pretzels and pulse until the mixture starts to form large clumps.
  • Turn the dough out into the prepared pan. Press the dough evenly into the pan using the bottom of a measuring cup or an offset spatula.
  • Chill the crust for 20-30 minutes.
  • Bake the crust for 25-30 minutes or until light golden brown. Let the crust cool completely.

Make the caramel:

  • In a large saucepan, combine the sweetened condensed milk, sugar, golden syrup and butter and mix over low heat until the butter has melted.
  • Turn the heat up to medium so that the mixture starts to simmer. Stir the mixture over a simmer (slow bubbles) until it turns a deep golden brown and looks like thick caramel fudge, about 10-15 minutes. The mixture will start to pull away from the sides of the pan when stirring.
  • Remove the mixture from the heat. Add the salt and the bourbon and whisk to combine.
  • Pour the caramel over the shortbread crust and allow it to cool completely.
  • Melt the chocolate and the golden syrup in a small saucepan over low heat. Pour the melted chocolate over the caramel layer. Sprinkle the smoked salt over the bars.
  • Cool until the chocolate is set, then cut into squares. Serve at room temperature.
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