Go Back
Print Recipe
5 from 3 votes

Delicious Coconut (Millionaire's) Shortbread Bars

These Millionaire’s Coconut Shortbread Bars feature a buttery coconut crust, creamy coconut custard, gooey caramel, and silky chocolate ganache. The perfect balance of textures and flavors to give you an elevated taste on the classic.
Prep Time30 minutes
Cook Time20 minutes
Chill Time3 hours
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: baking, Coconut, Desserts, Healthy Dessert, Millionaire's Bars, Shortbread
Servings: 16 bars

Ingredients

Coconut Shortbread:

  • 2 cups all purpose flour, scooped and leveled (240 g)
  • 1 cup white granulated sugar (200 g)
  • 1 tsp salt
  • 1 egg, room temperature
  • 12 tbsp unsalted butter, softened (170 g)
  • 2 tbsp coconut oil, room temperature
  • 1 tsp vanilla extract

Coconut Custard:

  • ½ cup granulated sugar, (100 g)
  • ¼ cup cornstarch
  • 1 cup coconut milk, (240 ml)
  • 1 cup milk whole, (240 ml)
  • 2 eggs, beaten and room temperature
  • 3 tbsp butter, cubed (43 g)
  • 1 1/2 cup sweetened flaked coconuts
  • 2 tsp vanilla extract

Homemade Caramel Sauce:

  • 1 cup white granulated sugar, (200 g)
  • 6 tbsp unsalted butter, cubed and room temperature (66 g)
  • ⅓ cup heavy cream (80 ml)
  • ½ tsp salt

Chocolate Ganache:

  • 1 cup semi sweet or milk chocolate, ( 8 ounces)
  • 1 cup heavy cream, cold (240 ml)

Instructions

Coconut Shortbread:

  • Preheat oven to 375°F (190°C). Lightly spray a 9×9-inch baking pan with nonstick cooking spray then line with parchment paper, leaving overhang on the sides for easy removal.
  • Using a stand mixer with the paddle attachment, cream together the softened butter, coconut oil, and granulated sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, mixing until fully incorporated.
  • Gradually mix in the all purpose flour and salt until a soft dough forms. Press the shortbread dough evenly into the prepared pan, you can apply a light dusting of flour on your fingertips if the dough is sticking too much.
  • Bake for 18–22 minutes, or until the edges are lightly golden and the center looks set. Remove from the oven and allow to cool slightly while preparing the coconut custard layer.

Coconut Custard:

  • In a medium heatproof bowl, beat your two eggs and set aside.
  • In a medium saucepan, whisk together the granulated sugar and cornstarch. Over medium heat, slowly pour in the coconut milk and whole milk, whisking constantly until smooth. Continue cooking over medium heat until the mixture thickens and starts to bubble. (about 5-8 minutes).
  • Once thickened, remove from heat. Take a ladle and spoon the thicken mixture into the beaten eggs, whisking continuously to prevent the eggs from scrambling. Repeat this 2 more times for a total of 3 spoonfuls. Once fully combined, place your egg mixture back to the saucepan and return to medium heat.
  • Add in the cubed butter, shredded coconut, and vanilla extract and continue to cook, stirring continuously, for an additional 5 minutes.
  • Pour the warm coconut custard over the slightly cooled shortbread crust and spread evenly with a spatula. Refrigerate for at least 1 hour, or until the coconut layer is set.

Homemade Caramel Sauce:

  • About 40 minutes into the coconut custard layer chilling, start on the homemade caramel sauce.
  • In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
  • Carefully add the cubed butter and whisk until fully melted. Slowly pour in the heavy cream while whisking. Stir in the salt and cook for another 1–2 minutes until smooth and glossy. Remove from heat and let cool for 10–15 minutes.
  • Once slightly thickened, pour the caramel over the chilled coconut custard layer and spread evenly. Return to the refrigerator for 30–40 minutes to allow the caramel to firm up.

Chocolate Ganache:

  • In a medium heatproof bowl, microwave heavy cream for about 1 minute until simmering. Remove from microwave and place chocolate chips in heavy cream, let sit for 2–3 minutes, then stir until smooth and silky.
  • Pour the ganache over the caramel layer and gently spread to the edges. Refrigerate for at least 2 hours (can be overnight), or until fully set before slicing.

Notes

  • The chill time on this dessert can be as quick or as long as you want. Once the chocolate ganache is poured on top, it can be refrigerated covered overnight or ready in 2 hours. 
  • If you don't want to take on the task of making homemade caramel sauce, I recommend using Ghirardelli's Caramel Sauce, using about 1 1/4 cups for a replacement.