Pecan Butter Millionaire Bars with Chocolate Topping
These indulgent three-layer bars feature a buttery shortbread crust, rich pecan butter caramel middle, and smooth dark chocolate top. The homemade pecan butter adds a sophisticated nutty depth compared to traditional peanut butter versions. Perfect for special occasions or when you want to impress guests with a decadent dessert. The bars require some chilling time but are straightforward to make, with options to use coconut oil and maple syrup for dairy-free variations.
Ingredients
- 1 ¼ cup all purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ¼ cup granulated sugar
- ½ cup unsalted butter, meltedcoconut oil1:1dairy-freedairy-free
Use room temperature coconut oil and knead out any lumps
Full guide → - ¾ cup pecan butter, homemadecreamy peanut butter1:1nut-alternative
Traditional millionaire bar flavor
- ¼ cup unsalted buttercoconut oil1:1dairy-freedairy-free
Use room temperature coconut oil and knead out any lumps
Full guide → - ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 4 ounces dark chocolate chips
- 2 tablespoons unsalted buttercoconut oil1:1dairy-freedairy-free
Use room temperature coconut oil and knead out any lumps
Full guide →
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and line a 9x9 inch square pan with parchment paper
- 2
Mix flour, salt, and baking powder in a medium bowl
- 3
Add melted butter and sugar, stirring with a spoon then kneading by hand until dough forms
- 4
Press dough evenly into prepared pan using fingers or a small glass
- 5
Bake for 15 minutes until lightly browned on edges, then cool for 15 minutes
- 6
Melt butter, sugar, and vanilla in a saucepan over low heat until sugar dissolves
- 7
Stir in pecan butter and salt until combined
- 8
Pour nut butter mixture over cooled crust and freeze for 10 minutes
- 9
Melt butter in small saucepan, remove from heat and stir in chocolate chips until smooth
- 10
Pour chocolate layer over nut butter layer immediately
- 11
Refrigerate for at least 1 hour
- 12
Remove from pan using parchment paper and cut into rectangles
Tips
Use a shot glass or small drinking glass to help roll out the crust dough evenly in the pan for best results
Allow chocolate to warm slightly at room temperature if it cracks when cutting the chilled bars
Good to Know
Refrigerate covered for up to 5 days. Chocolate will harden more after several hours of chilling.
Can be made 2-3 days ahead. Store covered in refrigerator and cut just before serving.
Serve chilled or at room temperature. Let sit 5-10 minutes at room temperature for easier cutting if very cold.
Common Mistakes
Don't overbake the crust or it will be too hard and difficult to cut cleanly through all layers
Substitutions
Dairy-Free Swaps
Use room temperature coconut oil and knead out any lumps
Full guide →General Alternatives
FAQ
Can I use store-bought nut butter instead of homemade?
Yes, any creamy nut butter works well. Peanut butter is the traditional choice, but almond or cashew butter also work great.
How long do these bars keep?
Store covered in the refrigerator for up to 5 days. The chocolate layer will firm up more over time but remains delicious.
Can I freeze these bars?
Yes, wrap individual bars or the whole pan tightly and freeze for up to 3 months. Thaw in refrigerator before serving.