Shortbread cookie crumbs. The shortbread layer is super easy to make by grinding up store-bought shortbread cookies.
I used 1 full package of Keebler Sandies Classic Shortbread cookies, which measured out to about 2 ½ cups of crumbs.
Butter. Butter helps hold the crust together and give even more rich flavor to the shortbread crust.
Sugar. The sugar is important as a binding agent in the crust. As it bakes, it melts, then firms as it cools, and helps hold the crust together.
Caramel bits. Millionaire Bar recipes often call for making homemade caramel sauce, with a mixture of sweetened condensed milk, brown sugar, light corn syrup, butter, heavy cream — and a candy thermometer. No need.
All you need are handy caramel bits. If you can’t find them in the baking aisle, check the candy aisle. You can also order them from Amazon.
Milk. You need just a little bit of milk or almond milk to melt the caramel.
Milk chocolate. I’m usually a die-hard dark chocolate lover, but this time, I had to go with a milk chocolate coating so I could get these as close to a Twix bar as possible.
Shortening. I prefer melting chocolate with shortening because once the chocolate cools, it won’t melt in your hands as quickly as coconut oil does.
Flaky sea salt. All this sweetness needs a little relief. Flaky sea salt adds the perfect saltines and a little crunch.
VARIATIONS
Cookie crust. There are tons of ways you can add your own twist on the crust. You can use graham crackers, Nilla Wafers, chocolate wafers, gingersnaps, pretzels, or even crushed up cereal.
Milk chocolate. You can use dark chocolate, semi-sweet chocolate, or even white chocolate.
Toppings. Add your own toppings like chopped nuts, pretzels, a drizzle of another type of chocolate, or M&Ms.
STEP-BY-STEP INSTRUCTIONS
Preheat the oven to 350.
Crush the shortbread cookies in a food processor, blender, or in a zip-top plastic bag and a rolling pin.
Step 2
Stir the shortbread crumbs and sugar together in an 8 x 8 square baking pan. I used this glass 8 x 8 Pyrex dish. Add the melted butter and stir to combine.
There is no need to grease the pan first, there’s plenty of butter to keep the crust from sticking to the pan.
Step 3
Pat the mixture firmly into the pan. Use a spatula, your hand, or the bottom of a glass to press it into the pan.
Step 4
Bake the crust for 20 minutes to a light golden brown.
Cool the cookie base 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).
Step 5
In a microwave-safe bowl, 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 into an even layer over the crust. Be careful not to tear the crust.
Step 6
Continued on next page (page 3)👇
