SWEETS RECIPES

A MILLION DOLLAR BARS

A MILLION DOLLAR BARS – They are constructed out of layers of shortbread, caramel, and chocolate that resemble Twix Bars. They’re rich and luscious, but they’re also insanely simple to make with only a few simple ingredients.

A MILLION DOLLAR BARS

INGREDIENTS NEEDED:

— 2 ½ cups crushed shortbread cookies
— 7 tablespoons melted unsalted butter
— 2 teaspoons milk or almond milk
— 1 cup caramel bits
— 2 tablespoons white sugar
— 2 teaspoons shortening
— 1 cup milk chocolate chips
— Sea salt

RECIPE INSTRUCTIONS:

Preheat oven to 350.

In an 8 × 8 square baking pan, combine the shortbread crumbs and sugar. Stir in the melted butter until everything is well combined.

Firmly press the mixture into the pan. To press it into the pan, use a spatula, your palm, or the bottom of a glass.

Bake the crust for 20 minutes, or until golden brown. Refrigerate the crust for at least 20 minutes, or until it has firmed up. (Do not freeze a Pyrex dish that is warm or heated.)

Microwave the caramel chunks and milk at 30-second intervals, stirring after each, until smooth and creamy.

Spread the caramel mixture evenly over the crust right away. Make sure you don’t tear the crust.

Refrigerate the caramel layer for at least 20 minutes or freeze it for 10 minutes, or until it is solid.

Microwave for 30 seconds, stirring thereafter, to melt the chocolate chunks and shortening. Continue to melt for 10 seconds at a time until the mixture is smooth and creamy. Spread the chocolate over the caramel layer as soon as possible.

Allow a few minutes for the chocolate to dry before sprinkling flaky sea salt on top. Place the pan in the refrigerator to cool fully before serving.

Remove the pan of bars from the refrigerator and set it out for about 5 minutes to cleanly cut Million Dollar Bars. This permits the chocolate to soften somewhat, preventing it from cracking when cut.

Cut them into squares or rectangles with a sharp knife to mimic Twix bars.

Refrigerate for up to one week, or freeze for up to three months when stored in an airtight container.

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