Million Dollar Bars

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Million Dollar Bars

Layers of shortbread, caramel, and chocolate combine to create Million Dollar Bars, which may look a lot like Twix bars. With just a few basic ingredients, they may be made in an incredibly straightforward and luxurious way.

INGREDIENTS

  1. One cup caramel pieces,
  2. two teaspoons milk or almond milk,
  3. one cup milk chocolate chips,
  4. two teaspoons shortening,
  5. one cup crumbled shortbread cookies,
  6. seven tablespoons melted unsalted butter,
  7. two tablespoons white sugar, and sea salt

INSTRUCTIONS

  • Set oven temperature to 350.
  • In an 8 × 8 square baking pan, mix together the sugar and shortbread crumbs. Stir in the melted butter after adding it.
  • Firmly pat the mixture into the pan. Press it into the pan with a spatula, your hand, or the bottom of a glass.
  • For 20 minutes, bake the crust until it turns a light golden brown. The crust should be chilled in the fridge for at least 20 minutes, or until it solidifies. A Pyrex dish that is warm or hot should not be put in the freezer.
  • In the microwave, melt the milk and caramel chunks for 30 seconds at a time, stirring in between, until smooth and creamy.
  • Spread the caramel mixture evenly over the crust right away. Take care to prevent tearing the crust.
  • Once the caramel layer is set, let it cool in the fridge for at least 20 minutes or in the freezer for 10 minutes.
  • In the microwave, melt the shortening and chocolate chips for 30 seconds, then stir. Once it’s smooth and creamy, keep melting it in 10-second bursts. Spread the chocolate evenly over the caramel layer right away.
  • After a few minutes of drying time, top the chocolate with a dusting of flaky sea salt. After putting the pan in the fridge, let them to cool fully.
  • Take the bar pan out of the fridge and let it outside for approximately five minutes to ensure perfectly cut Million Dollar Bars. By doing this, the chocolate will be able to slightly soften and prevent cracking when it is cut. To make them resemble Twix bars, cut them into squares or rectangles using a sharp knife.
  • Keep in the fridge for up to a week or the freezer for up to three months when stored in an airtight container

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