Million Dollar Bar Recipe

Ingredients:

Steps:

• Heat the oven to 350 degrees. Line a 13×9-inch baking pan with foil and coat with nonstick cooking spray. Combine the graham cracker crumbs, 1/4 cup of the sour cream and butter in a medium bowl. Press the crumbs into the bottom of the pan to form a crust.
• Combine the remaining 1/4 cup sour cream and sweetened condensed milk in a bowl and then pour over the crust. Sprinkle with coconut, chocolate chips, peanut butter chips, white baking chips and pecans. Press down firmly with a fork.
• Bake for 25 to 30 minutes or until lightly browned. Cool completely in the pan on a wire rack. Cut bars and serve.

Nutrition Facts:

Ingredients:

Steps:

• Heat oven to 350°F. Line 13×9-inch baking pan with foil, extending foil over edges; set aside.
• Combine 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add flour and 1/2 teaspoon salt; mix to combine (mixture will be crumbly). Press into bottom of prepared pan. Bake 20-25 minutes or until edges are light golden brown. Remove from oven; let cool while making caramel.
• Stir all Caramel ingredients together except vanilla in heavy-bottomed saucepan. Cook over medium heat, stirring frequently, 20-25 minutes or until candy thermometer reaches 236-239°F. Remove from heat; stir in vanilla. (Caramel may be speckled with brown bits.) Pour caramel over baked crust and spread evenly (mixture will be very hot). Let cool 1 1/2 hours.
• Microwave chocolate at 50% power in 30-second intervals until melted and smooth. Spread over cooled caramel; sprinkle with sea salt. Refrigerate 20 minutes or until chocolate is just set. Let bars sit at room temperature 20 minutes before cutting.
• To cut into sticks, remove from pan using foil overhang. Cut bars in half into 2 (9×6 1/2-inch) rectangles. Cut each rectangle into thirds to make 6 (1/2×3-inch) rectangles. Cut each of these rectangles into 8 (3×3/4-inch) sticks.  

Nutrition Facts: