Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 cup condensed milk
- 1 cup brown sugar
- 1 cup chocolate chips (dark, milk, or white)
- Optional toppings: chopped nuts, sea salt, coconut flakes, crushed cookies
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared baking pan, creating an even layer.
- Place the pan in the preheated oven and bake for about 10-12 minutes, or until the crust turns a golden brown. Remove from the oven and set aside to cool.
- In a saucepan over medium heat, melt the butter. Add the condensed milk and brown sugar, stirring continuously until the mixture thickens and reaches a caramel color. This may take around 8-10 minutes.
- Once the caramel mixture is ready, pour it over the cooled crust, ensuring it spreads evenly.
- Allow the caramel layer to cool and set completely, either at room temperature or by placing it in the refrigerator for about 1 hour.
- In a microwave-safe bowl or using a double boiler, melt the chocolate chips until smooth and creamy. Stir occasionally to avoid burning.
- Pour the melted chocolate over the caramel layer, ensuring complete coverage. Use a spatula to spread it evenly. If desired, sprinkle your choice of toppings such as chopped nuts, sea salt, coconut flakes, or crushed cookies on top of the chocolate.
- Allow the bars to cool and set completely. You can place them in the refrigerator for about 2 hours to expedite the process.
- Once fully set, use a sharp knife to cut the bars into squares or rectangles of your desired size.
- Serve the Million Dollar Bars at room temperature and enjoy!
Notes
These bars can be stored in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.