°2 cups 1⁄2 of crushed cookies
°7 tbsp unsalted melted butter
°2 tbsp white sugar
°1 cup caramel cutting
°2 teaspoons milk or almond milk
°1 cup milk chocolate chips
°2 teaspoons shortened
Set the oven to 350 degrees.
In a square 8 x 8 baking sheet, combine the odd breadcrumbs and sugar.
Stir in the melted butter.
Firmly stir the ingredients into the pan.
Squeeze into the pan with a spoon, your palm, or the bottom of a cup.
The crust needs to bake for 20 minutes to turn golden.
The crust should solidify in the refrigerator after at least 20 minutes. (Never place a hot or warm Pyrex dish in the freezer.)
Using 30-second intervals to whisk in between, the caramel and milk pieces melt in the microwave until smooth and creamy.
Spread the caramel mixture evenly over the crust right away.
Avoid tearing the crust at all costs.
The caramel layer should be refrigerated for at least 20 minutes or for 10 minutes, or until it is completely solid.
Microwave the chocolate chips and shorten for 30 seconds; stir.
Melt for an additional 10 seconds at a time until it’s creamy and smooth.
Immediately cover the caramel layer with a uniform coating of chocolate.
Sprinkle flaky sea salt on top after the chocolate has dried for a few minutes.
Put the pan in the refrigerator to finish cooling.
The million dollar bars should be taken out of the fridge and let to settle for about five minutes before being neatly cut. This will enable the chocolate to somewhat level out so that it won’t crack while being cut.
Cut into squares or rectangles with a sharp knife to mimic Twix bars.
For up to one week in the refrigerator or three months in the freezer, store in an airtight container.