Preheat the oven to 350.
Stir the strange breadcrumbs and sugar together in an 8 × 8 square baking pan. Add the melted butter and stir.
Stir the mixture firmly into the pan. Use a spoon, hand or cup bottom to squeeze into the pan.
Bake the crust for 20 minutes to light golden brown. Cool the crust in the fridge for at least 20 minutes or until solid. (Do not put a warm or hot Pyrex dish in the freezer).
The caramel and milk pieces melt into the microwave at intervals of 30 seconds, stirring between them until smooth and creamy.
Immediately spread the caramel mixture evenly over the crust. Be careful not to tear the crust.
Cool the caramel layer in the fridge for at least 20 minutes or in the fridge for 10 minutes, or until solid.
Melt the chocolate chips and shorten the microwave for 30 seconds, then stir.
Continue to melt at intervals of 10 seconds 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 flaky sea salt. Put the pan in the fridge and allow it to cool completely.
To finely cut the million dollar bars, remove the pan of the bars from the fridge and let them sit for about 5 minutes. This will allow the chocolate to smooth a little so it doesn’t crack when cutting.
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