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MILLION DOLLAR BARS

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For the crust:

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • Pinch of salt

For the caramel layer:

  • 1 cup caramel candies (about 20 pieces), unwrapped
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For the chocolate layer:

  • 1 cup semisweet chocolate chips
  • 2 tablespoons unsalted butter

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. To make the crust, in a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the flour and salt, and mix until well combined and crumbly.
  3. Press the crust mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your fingers to pack it down firmly.
  4. Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
  5. While the crust is cooling, make the caramel layer. In a microwave-safe bowl, combine the caramel candies, heavy cream, vanilla extract, and salt. Microwave in 30-second intervals, stirring between each interval, until the mixture is melted and smooth.
  6. Pour the caramel mixture over the cooled crust, spreading it out evenly with a spatula. Allow it to set slightly while you prepare the chocolate layer.
  7. In another microwave-safe bowl, combine the chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring between each interval, until the chocolate is melted and smooth.
  8. Pour the melted chocolate over the caramel layer, spreading it out evenly with a spatula.
  9. Refrigerate the bars for at least 2 hours, or until the chocolate is set.
  10. Once set, use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board and cut into squares or bars using a sharp knife.
  11. Serve and enjoy these decadent Million Dollar Bars!
  12. Store any leftovers in an airtight container in the refrigerator for up to one week.

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