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
Store in an airtight container in the refrigerator for up to one week or in the freezer for up to three months.
EXPERT TIPS
Pat the shortbread crust firmly into the pan with a spatula or the bottom of a glass.
Give each layer plenty of time to cool before adding the next one. It will make it much easier to spread the caramel and chocolate layers neatly and evenly.
If you’re using a glass pan, cool the crust in the refrigerator, not the freezer. The rapid temperature change can cause the glass to shatter.
INGREDIENTS
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