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Holiday Millionaire Bars

Traditional millionaire bars are some of my favorite sweet treats. Classically, they have a shortbread crust with a caramel middle and a dark chocolate top. To give it a holiday makeover, I've transformed ordinary millionaire bars into holiday millionaire bars with a gingerbread crust, apple cider caramel filling, and a white chocolate topping. They are so heavenly. These would be a showstopper at any holiday party, cookie swap, or work gathering. To give it an extra pop of holiday cheer, you can sprinkle the top with red or green jimmies, holiday sprinkles, or anything else edible and fabulous and bursting with cheer. See- cranberries.


Bowl #1

2 cups [290 grams] crushed gingersnap cookies

1/4 cup all-purpose flour

1 1/2 sticks [170 grams] butter, melted and cooled

1 whole egg, lightly beaten

1/3 cup [80 grams] granulated sugar

Pinch salt

In a large saucepan:

2 cups [450 grams] heavy cream

1 cup [315 grams] light corn syrup

2 cups [520 grams] granulated sugar

6 tablespoons [80 grams] butter

1/2 cup [150 grams] reduced apple cider

1 teaspoon salt

1 teaspoon vanilla extract

Bowl #2

1 1/2 cups [270 grams] white chocolate chips

1 tablespoons butter



Preheat the oven to 350 degrees. Lightly spray an 8x8 baking pan with nonstick spray and set aside.


In the first bowl, mix all ingredients. Pour into the prepared baking pan and press evenly throughout. Bake until set- roughly 30 minutes. Let cool.


In the saucepan, combine all ingredients and place over medium-high heat. Attach a candy thermometer to the side of the pan and monitor the temperature- we want to bring the mixture to a temperature of 240 degrees which is also known as the soft ball stage. Once you have reached 240 degrees, remove from the heat and pour over the gingerbread crust. Let cool for one hour.


In the third bowl, melt together the white chocolate and butter. You can do this in a microwave, stirring between fifteen second intervals until fully melted, or on top of a double boiler over the stove. Either way is fine.


Once melted, pour over the cooled caramel and smooth the top. Decorate if desired.

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