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
Cool the caramel in the refrigerator for at least 20 minutes or in the freezer for 10 minutes, or until it is firm.
Step 7
Melt the chocolate chips and shortening in a microwaveable bowl in the microwave for 30 seconds, then stir. Continue to melt in 10-second intervals until it is smooth and creamy.
Immediately spread the chocolate layer evenly over the cooled caramel layer.
Let the chocolate dry for a couple of minutes, then add a sprinkle of flaky sea salt.
Place the pan in the refrigerator and let them cool completely.
HOW TO CUT MILLION DOLLAR BARS
To neatly cut Million Dollar Bars, remove the pan of bars from the refrigerator and let it sit out for about 5 minutes. This will allow the chocolate to soften just a bit so it doesn’t crack when you cut them into bars. Use a sharp knife to cut them into squares or rectangles, to resemble Twix bars.
STORAGE
MILK BRIOCHE
My aunts used to whip this up, and I thought it was gone for good. But guess what? Found it, and it’s even yummier
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