Espresso Millionaire Bars Recipe

Coffee and chocolate put a robust spin on classic millionaire bars from cookbook author Zoë François. Traditionally, millionaire bars have three layers: a shortbread crust, a caramel center, and a glossy chocolate ganache topping. This version features a simple press-in cocoa shortbread crust, espresso-infused caramel filling, and a swirl of melted white chocolate and dark chocolate ganache on top. 

“To make these cookie bars fancy enough to serve at a holiday table, I took inspiration from handmade Italian marbled paper. Here, the effect is achieved with a swirl of multicolored white chocolate atop a layer of chocolate ganache,” says François. After the bars have chilled and set, they are finished with gold leaf and luster dust — the result is a festive and elegant cookie bar. 

The bars will surely impress your guests, but they’re fairly easy to make if you break it down into the different components. The chocolate crust is essentially a large shortbread cookie. Simply stir together the buttery mixture and press it into the pan, then bake it until set. Once cooled, it’s topped with the instant espresso–spiked caramel. “Making the caramel layer is simple but requires a candy or instant-read thermometer to guarantee that your caramel layer will set and slice perfectly. You need this layer to be sturdy so your millionaire topping has a place to perch,” instructs François. Finally, all that’s left to do is pour on the chocolate layer, swirl it, and chill the bars before they’re finished with shimmering edible gold. 

How to make the marbled design

It’s important that both the dark chocolate and white chocolate mixtures are warm and pourable. Spread the dark chocolate over the caramel in a smooth, even layer, and then dollop or drizzle the white chocolate over top. 

For a marbled design, use the tip of a wooden skewer, toothpick, or a paring knife, inserted about 1/8-inch into the chocolate topping, and drag it in a random pattern until you’re satisfied with the design on top. 

Tips for making caramel

Making homemade caramel can seem like a daunting task, but in reality, making it is rather easy and requires very few ingredients. There are a couple key techniques to making caramel that will ensure it stays silky smooth and doesn’t crystalize. 

When adding the ingredients to the saucepan, try not to let any dry sugar crystals get on the sides of the pot. If these fall into the caramel during the cooking process, it can cause the mixture to crystalize. Another trick is to add a bit of light corn syrup to help stabilize the caramel. Lastly, rather than stirring the caramel as it cooks, swirl the pot to ensure it browns evenly.

Notes from the Food & Wine Test Kitchen

• Be sure to scrape the bottom and the corners of the pot when making the caramel to avoid any scorched spots.
• Stir the chocolate well between microwaving intervals to ensure it melts evenly.  
• A toothpick or a paring knife both work well for swirling the chocolate topping.

This recipe was developed by Zoë François; the text was written by Paige Grandjean.