• 2 1⁄2 cups crushed cookies

• 7 tablespoons salt dissolved in butter

• 2 tablespoons white sugar

• 1 cup chopped caramel

• 2 tablespoons milk or almond milk


• 1 tablespoon dark chocolate

• tablespoons 2 short

• Sea salt


1. Preheat the oven to 350°F.

2. Mix plain bread and sugar in an 8×8 pot. Add melted butter and mix.


3. Pour the mixture thoroughly into the pan. Use a spoon, your hand, or the bottom of a glass to drop

it into the pan.

4. Bake for 20 minutes until crust is golden brown. Refrigerate for at least 20 minutes or until

hardened. (Do not put warm or hot Pyrex food in the refrigerator).

5. Melt the caramel pieces and milk in the microwave for 30 seconds, stirring occasionally, until



6. Immediately distribute caramel mixture evenly over crust. Be careful not to tear it.

7. Place the caramel in the refrigerator for at least 20 minutes or in the freezer for 10 minutes or until


8. Melt the chocolate and microwave for 30 seconds, then stir.


9. Allow the mixture to melt for 10 seconds until smooth and creamy. Immediately spread the

chocolate over the caramel.

10. Let the chocolate dry for a few minutes and then sprinkle sea salt on top. Place the pan in the

refrigerator and wait for it to cool completely.

11. To cut the million dollar neatly, remove the strips from the refrigerator and let them sit for about 5

minutes. This allows the chocolate to harden properly so it doesn’t break when cut.

12. Use a sharp knife to cut a square or rectangle that resembles a Twix bar.

13. Store in an airtight container in the refrigerator for one week or three months in the refrigerator.