°2 cups 1 2 crushed cookies
°7 tablespoons unsalted melted butter
°2 tablespoons white sugar
°1 cup chopped caramel
°2 teaspoons milk or almond milk
°1 cup milk chocolate chips
°2 teaspoons shortcut
Preheat oven to 350.
Combine the breadcrumbs and sugar in a 8-square pan. Add the melted butter and stir.
Incorporate the mixture firmly into the mould. Use a spoon, hand or cup base to press into the mould.
Cook the crust for 20 minutes until golden brown. Cool the crust in the refrigerator for at least 20 minutes or until it is solid. (Do not put a hot or hot pyrex dish in the freezer).
The caramel and milk pieces melt in the microwave at 30-second intervals, stirring between them until smooth and creamy.
Spread the caramel mixture evenly over the crust immediately. Make sure not to tear the crust.
Let the caramel layer cool in the refrigerator for at least 20 minutes or in the refrigerator for 10 minutes, or until solid.
Melt the chocolate chips and reduce the microwave for 30 seconds, then stir.
Continue to melt at 10-second intervals until smooth and creamy. Immediately spread the chocolate evenly over the caramel layer.
Let the chocolate dry for a few minutes, then sprinkle the top with sea salt. Refrigerate the pan and let cool completely.
To finely cut the $1 million bars, remove the pan from the refrigerator and let them rest for about 5 minutes. This will allow the chocolate to smooth a little so that it does not crack during the cut.
Use a sharp knife to cut into squares or rectangles to look like T-bars