million dollar bars


    • 2 ½ cups cookie crumbs

    • 7 tablespoons unsalted butter, melted
    • 2 tablespoons white sugar
    • 1 cup caramel pieces

  • 2 teaspoons milk or almond milk
  • 1 cup milk chocolate chips
  • 2 teaspoons shortened sea salt


Set the oven to 350°.

Mix breadcrumbs and sugar in a 20 x 20 cm square baking pan.

Mix with the melted butter.

Mix the ingredients well in the pan.
Press the dough into the mold using your hand, a spoon or the bottom of a cup.

Bake the base for 20 minutes or until lightly golden brown.

Place the crust in the refrigerator for at least 20 minutes until firm.
(Do not put the hot or warm casserole in the freezer.)

Melt the caramel and milk pieces in the microwave for 30 seconds, stirring constantly, until smooth and creamy.

Immediately spread the caramel mixture over the entire cake.
Be careful not to damage the skin.

Let the caramel layer cool in the refrigerator for at least 20-10 minutes or until hardened.

Reduce the microwave time to 30 seconds and then add the chocolate chips.

Melt for 10 seconds each time until you get a smooth and creamy mixture.
Immediately spread the chocolate evenly over the caramel layer.

After a few minutes, sprinkle the chocolate with sea salt flakes.
Place the pan in the refrigerator and wait until it cools completely.

To cut million dollar bars into small pieces, remove the pan from the refrigerator and let it sit for about five minutes.
This makes the chocolate a little smoother and doesn’t break when cutting.

Using a sharp knife, cut the dough into squares or rectangles similar to Twix bars.

Store in an airtight container in the refrigerator for up to a week or in the freezer for up to three months.

Have fun!

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