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Million dollar bars An easy dessert recipe made with chocolate

Press mixture evenly and firmly into bottom of prepared pan. Bake in preheated oven until lightly browned, 18 to 22 minutes. Cool completely on a wire rack, about 30 minutes. Prepare the Caramel Layer: Stir together condensed milk, brown sugar, butter, cream, cane syrup, and salt in a large heavy saucepan.

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Directions. Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with the nonstick cooking spray and line with a piece of parchment paper that hangs over the edges of the pan by.

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Begin by making the shortbread layer. Simply combine all of the dry ingredients in the bowl of a food processor. Blitz to blend, then add the butter in chunks. Pulse until the mixture resembles coarse meal, then add the ice water and egg yolk. Pulse until the dough comes together in wet clumps.

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Step 5: Make ganache and top. TMB Studio. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and let stand 5 minutes. Stir with a whisk until smooth. Pour over the caramel layer. If desired, sprinkle with sea salt. Refrigerate until set, at least 2 hours.

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Combine the butter, brown sugar, condensed milk, and corn syrup into a medium-sized sauce pot. Place over medium-low heat, stirring constantly. Bring to a simmer and turn the heat to low. Gently simmer for 5 minutes, stirring constantly so nothing burns on the bottom.

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Melt the chocolate or candy coating in a medium bowl in the microwave, stirring after every 30 seconds to prevent overheating. Once the chocolate is melted and smooth, stir in the crisped rice cereal. Take one caramel bar and dip it into the chocolate mixture.

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Preheat the oven to 350. Crush the shortbread cookies in a food processor, blender, or in a zip-top plastic bag and a rolling pin. Step 2. Stir the shortbread crumbs and sugar together in an 8 x 8 square baking pan.

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Preheat oven to 350°F. Line a 13x9x2-inch baking pan with parchment paper, extending paper over edges. In the large bowl of an electric mixer, beat 1 cup softened butter on medium speed until creamy, about 30 seconds. Add 1/3 cup of the brown sugar and the granulated sugar and beat until light and fluffy, about 1 to 2 minutes.

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Instructions. Line a 9-inch by 13-inch pan with parchment paper. Add the marshmallow creme, German sweet chocolate, chocolate chips, and walnuts to a large heat-safe bowl. Set it aside. In a large, heavy saucepan, melt the butter on medium heat. Pour the evaporated milk and sugar into the pan and mix until combined.

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Directions. Butter two 9x9 inch baking pans and set aside. Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside. In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.

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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.

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directions. Melt caramels and water. Add pecans and mix well. Spoon out onto wax paper (work real fast). Allow to cool completely. Melt hershey bars, chocolate chips and chocolate squares together in double boiler. Dip pecan clusters in chocolate and put back onto wax paper to cool.

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Instructions. Preheat the oven to 325 degrees F. Line a baking sheet with foil or parchment paper and place an oven-safe baking rack on top. In a shallow dish, combine the brown sugar, maple syrup, water, black pepper, cinnamon and cayenne pepper. Whisk together until sugar dissolves.

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Directions to Make Fudge. Prepare an 8 x 8 baking pan by lining it with parchment paper. Put the semi sweet chocolate, Baker's German Sweet Chocolate, marshmallow cream and vanilla extract in a bowl and set aside. In a sauce pan heat and gradually bring to a boil the sugar, butter, salt and evaporated milk.

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Cook over medium heat until a candy thermometer reads 238° (soft-ball stage), stirring occasionally. Remove from the heat. Stir in pecans and vanilla. Drop by tablespoonfuls onto prepared baking sheets. Let stand until set. Drizzle melted candy coating over clusters; refrigerate for 10 minutes or until set. Store in airtight containers.

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Boil sugar and milk: Bring the sugar, salt, butter, and evaporated milk to a boil in a medium saucepan over medium-high heat. Boil for 1 minute. Reduce the heat and simmer 7 minutes, stirring continuously. Pour the hot syrup over the chocolate mixture and stir until smooth. Stir in the nuts.