Million Dollar Bars Recipe: Indulge in Decadence
Looking for a dessert that’s sure to impress and satisfy your sweet tooth? Look no further than these Million Dollar Bars! With layers of buttery shortbread , creamy caramel , and rich chocolate, this recipe is the ultimate indulgence.
Despite the luxurious name, this recipe is actually quite simple to make. Just prepare the shortbread crust, layer on the caramel , and top with melted chocolate. After a quick chill in the fridge , you’ll have a dessert that looks and tastes like a million bucks.
Whether you’re looking for a dessert to serve at a special occasion or just want to treat yourself to something sweet, these Million Dollar Bars are sure to do the trick. So why wait? Give them a try and indulge in decadence today!
These Million Dollar Bars sound delicious and easy to make! Here’s the recipe again, formatted for easy reading:
- 2 1/2 cups crushed shortbread cookies
- 7 tablespoons melted unsalted butter
- 2 tablespoons white sugar
- 1 cup caramel bits
- 2 teaspoons milk or almond milk
- 1 cup milk chocolate chips
- 2 teaspoons shortening
- sea salt
- Preheat oven to 350 degrees.
- Stir the shortbread crumbs and sugar together in an 8 x 8 square baking pan. Add the melted butter and stir to combine.
- Pat the mixture firmly into the pan. Use a spatula, your hand, or the bottom of a glass to press it into the pan.
- Bake the crust for 20 minutes to a light golden brown. Cool the crust in the refrigerator for at least 20 minutes or until it is firm. (Do not place a warm or hot Pyrex dish in the freezer).
- Melt the caramel bits and milk in the microwave in 30-second intervals, stirring in between, until it is smooth and creamy.
- Immediately spread the caramel mixture evenly over the crust. Be careful not to tear the crust.
- Cool the caramel layer in the refrigerator for at least 20 minutes or in the freezer for 10 minutes, or until it is firm.
- Melt the chocolate chips and shortening in the microwave for 30 seconds, then stir. Continue to melt in 10-second intervals until it is smooth and creamy. Immediately spread the chocolate evenly over the caramel layer.
- Let the chocolate dry for a couple of minutes, then sprinkle the top with flaky sea salt. Place the pan in the refrigerator and let them cool completely.
- To neatly cut Million Dollar Bars, remove the pan of bars from the refrigerator and let it sit out for about 5 minutes. This will allow the chocolate to soften just a bit so it doesn’t crack when cut.
- Use a sharp knife to cut them into squares or rectangles, to resemble Twix bars.
- Store in an airtight container in the refrigerator for up to one week or in the freezer for up to three months.
- Pat the shortbread crust firmly into the pan with a spatula or the bottom of a glass.
- Give each layer plenty of time to cool before adding the next one. It will make it much easier to spread the caramel and chocolate layers neatly and evenly.
- If you’re using a glass pan, cool the crust in the refrigerator, not the freezer. The rapid temperature change can cause the glass to shatter.