Million Dollar Bars – Page 2

Ingredients for Million Dollar Bars

For the Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- Pinch of salt
For the Caramel Layer:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup golden syrup or corn syrup
- 1 teaspoon vanilla extract
For the Chocolate Layer:
- 1 1/2 cups semisweet or milk chocolate chips
- 1 tablespoon coconut oil or butter (optional, for a smoother texture)

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt, mixing until the dough forms.
Press the dough evenly into the bottom of the prepared pan. Use the back of a spoon or your hands to smooth it out into an even layer.
Bake the crust for 15-18 minutes or until lightly golden. Let it cool completely while you prepare the caramel layer.

In a medium saucepan, combine the sweetened condensed milk, brown sugar, butter, and golden syrup over medium heat. Stir constantly until the butter is melted and the mixture begins to simmer.
Continue cooking and stirring for about 10 minutes until the caramel thickens and turns a deep golden color. Stir in the vanilla extract.
Pour the caramel over the cooled shortbread crust and spread it evenly with a spatula. Let it set for about 20-30 minutes.

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. For an extra smooth finish, stir in the coconut oil or butter.
Pour the melted chocolate over the caramel layer and use a spatula to spread it evenly. Let the bars cool at room temperature or refrigerate until the chocolate has hardened.

Once the chocolate is firm, use the parchment paper to lift the bars out of the pan. Slice them into squares or bars with a sharp knife. Enjoy!