Ingredients:
- 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
Instructions:
- 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.