A stack of millionaire's shortbread bars made with Navitas Organics Cacao Wafers and Maca Powder.

Millionaire’s Shortbread Bars Recipe

These irresistible dessert bars have a buttery shortbread crust, gooey maca caramel filling, and decadent chocolate top layer made with rich cacao wafers. What’s not to love?!

INGREDIENTS

Shortbread Crust:
2 cups all-purpose flour
1 cup butter, cubed
½ cup granulated sugar
Salted Maca Caramel Filling:
⅔ cup salted butter, cubed
1 14 oz. can sweetened condensed milk
¼ cup maple syrup
1 cup brown sugar, packed
1 Tbsp. Navitas Organics Maca Powder
¼ tsp. cinnamon
¾ tsp. kosher salt
1 tsp. vanilla extract
Cacao Topping:
1 8oz. bag Navitas Organics Cacao Wafers
1 tsp. coconut oil
3 Tbsp. honey or agave syrup
Sea salt, for topping (optional)

DIRECTIONS

Preheat oven to 350˚F. Line a square baking dish with parchment paper and grease with oil or butter. Leave an overhang for easy removal once your bars are finished.
Make the shortbread: mix together shortbread crust ingredients in a mixing bowl. Use a pastry cutter or your fingers to rub butter into flour until you see pea-sized pieces of butter mixed throughout. Press crust mixture into prepared dish firmly. Bake for 30 minutes or until edges are lightly golden.
Make the caramel: add caramel filling ingredients to a medium-sized stainless steel pot. Turn heat to medium and stir. Bring mixture to a low boil and whisk frequently for 5-7 minutes. The caramel is ready once it’s a golden-brown color.
Pour caramel onto baked shortbread base and let cool in the freezer or fridge before adding chocolate layer.
Make the chocolate: melt cacao wafers and coconut oil in the microwave at 20-30 second intervals. Stir between each interval until wafers have melted. Add honey to sweeten the chocolate.
Once the bars have chilled, pour the chocolate layer on top and spread evenly. Sprinkle with flaky sea salt, if desired, and chill fully before slicing into 9 equal squares and then cutting each square in half to make 18 servings.

Makes 18 bars

 

Submitted by Marley Braunlich | Baked Abundance

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Image of Millionaire’s Shortbread Bars Recipe

Servings

18 bars

These irresistible dessert bars have a buttery shortbread crust, gooey maca caramel filling, and decadent chocolate top layer made with rich cacao wafers. What’s not to love?!

Ingredients

    Shortbread Crust:

  • 2 cups all-purpose flour
  • 1 cup butter, cubed
  • ½ cup granulated sugar
  • Salted Maca Caramel Filling:

  • ⅔ cup salted butter, cubed
  • 1 14 oz. can sweetened condensed milk
  • ¼ cup maple syrup
  • 1 cup brown sugar, packed
  • 1 Tbsp. Navitas Organics Maca Powder
  • ¼ tsp. cinnamon
  • ¾ tsp. kosher salt
  • 1 tsp. vanilla extract
  • Cacao Topping:

  • 1 8oz. bag Navitas Organics Cacao Wafers
  • 1 tsp. coconut oil
  • 3 Tbsp. honey or agave syrup
  • Sea salt, for topping (optional)

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Directions

  1. Preheat oven to 350˚F. Line a square baking dish with parchment paper and grease with oil or butter. Leave an overhang for easy removal once your bars are finished.
  2. Make the shortbread: mix together shortbread crust ingredients in a mixing bowl. Use a pastry cutter or your fingers to rub butter into flour until you see pea-sized pieces of butter mixed throughout. Press crust mixture into prepared dish firmly. Bake for 30 minutes or until edges are lightly golden.
  3. Make the caramel: add caramel filling ingredients to a medium-sized stainless steel pot. Turn heat to medium and stir. Bring mixture to a low boil and whisk frequently for 5-7 minutes. The caramel is ready once it’s a golden-brown color.
  4. Pour caramel onto baked shortbread base and let cool in the freezer or fridge before adding chocolate layer.
  5. Make the chocolate: melt cacao wafers and coconut oil in the microwave at 20-30 second intervals. Stir between each interval until wafers have melted. Add honey to sweeten the chocolate.
  6. Once the bars have chilled, pour the chocolate layer on top and spread evenly. Sprinkle with flaky sea salt, if desired, and chill fully before slicing into 9 equal squares and then cutting each square in half to make 18 servings.