million dollar bars


  • 2 cups 1⁄2 of crushed cookies
  • 7 tbsp unsalted melted butter
  • 2 tbsp white sugar
  • 1 cup caramel cutting
  • 2 teaspoons milk or almond milk
  • 1 cup milk chocolate chips
  • 2 teaspoons shortened
  • Sea Salt


Turn the oven on to 350.

Mix the strange breadcrumbs and sugar in an 8-by-8-inch square baking dish.
Stir in the melted butter.

Mix the ingredients together well in the pan.
Use your hand, a spoon, or the bottom of a cup to squeeze into the pan.

Bake the crust for 20 minutes, or until it turns a light golden color.
Put the crust in the fridge for at least 20 minutes, or until it is solid.
(You shouldn’t put a hot or warm Pyrex dish in the freezer.)

Pieces of caramel and milk melt in the microwave for 30 seconds at a time while you stir them until they are smooth and creamy.

Spread the caramel mixture all over the crust right away.
Make sure you don’t break the crust.

The caramel layer needs to cool in the fridge for at least 20 minutes or 10 minutes, or until it is solid.

Shorten the time in the microwave for 30 seconds and then stir the chocolate chips.

Melt it for 10 seconds at a time until it’s smooth and creamy.
Right away, spread the chocolate over the caramel layer in an even layer.

After a few minutes, sprinkle flaky sea salt on top of the chocolate.
Put the pan in the refrigerator and let it cool down all the way.

To cut the million dollar bars into small pieces, take the pan out of the refrigerator and let it sit for about five minutes.
This will let the chocolate get a little smoother, so it won’t break when you cut it.

Cut the dough into squares or rectangles that look like Twix bars with a sharp knife.

Keep in an airtight container for up to a week in the fridge or up to three months in the freezer.

Enjoy !

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