Million Dollar Bars Pioneer Woman Recipes

MILLION DOLLAR PECAN BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add cake mix just until blended. Stir in oats. Press 3 cups onto the bottom of a greased 13x9-in. baking pan., In a large microwave-safe bowl, combine milk and chips. Microwave, uncovered, on high for 2 minutes; stir. Cook 1 to 2-1/2 minutes longer or until chips are melted, stirring every 30 seconds. Stir in butter and vanilla until melted. Stir in pecans. Spread over crust., Crumble remaining oat mixture; sprinkle over top. Bake at 350° for 20-25 minutes or until topping is golden brown. Cool on a wire rack. Cut into bars.

MILLION DOLLAR BARS

Steps:

• In the microwave, or in a saucepan over medium heat, melt caramel, stirring frequently until smooth. Stir in the crispy rice cereal and peanuts. Spread the mixture out to an even thickness onto a buttered baking sheet. Set aside to cool.
• In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread over the cooled caramel slab. Chill to set, then cut into squares or bars.

MILLIONAIRE SHORTBREAD BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch baking pan with foil, extending foil over edges; set aside.
• Combine 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add flour and 1/2 teaspoon salt; mix to combine (mixture will be crumbly). Press into bottom of prepared pan. Bake 20-25 minutes or until edges are light golden brown. Remove from oven; let cool while making caramel.
• Stir all Caramel ingredients together except vanilla in heavy-bottomed saucepan. 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.
• Microwave chocolate at 50% power in 30-second intervals until melted and smooth. Spread over cooled caramel; sprinkle with sea salt. Refrigerate 20 minutes or until chocolate is just set. Let bars sit at room temperature 20 minutes before cutting.
• To cut into sticks, remove from pan using foil overhang. Cut bars in half into 2 (9x6 1/2-inch) rectangles. Cut each rectangle into thirds to make 6 (1/2x3-inch) rectangles. Cut each of these rectangles into 8 (3x3/4-inch) sticks.

LOW CARB MILLIONAIRE BARS, A PERFECT TREAT FOR THE HOLIDAY SEASON.

Steps:

• Preheat oven to 350F.
• Melt the butter and add it to a large mixing bowl.
• Blend eggs, vanilla, and cream in a small bowl and whisk until well blended and pour into the bowl with the melted butter.
• Add salt, coconut flour, and sweetener and mix until everything is well blended and comes together into a ball.
• Press the mixture into the bottom of a 9x9 square cake pan.
• Use a spatula and remove any crumb crusts from the sides of the cake pan.
• Prick crust with a fork.
• Bake in a 350F oven for 10 minutes and remove and cool before adding the filling.
• Add all ingredients for Caramel filling to a high walled saucepan.
• Turn the heat on low and allow ingredients to melt. Gently stir to combine before caramel starts to simmer.
• Allow to simmer on low heat for 20-25 minutes, or until the caramel turns amber brown. Do not stir while ingredients are simmering.
• Working carefully, pour caramel into a heatproof jar.
• Cool to room temperature and then place in the fridge to firm.
• Once cold, spoon caramel on top of the crust, cover with saran wrap and place back in the refrigerator.
• See caramel notes for options to make the caramel thicker at room temperature.
• Add 1 1/2 cups sugar-free chocolate to a heat-safe bowl.
• Add 1 Tbsp coconut oil.
• Heat in microwave for 1 minute. Stir until chocolate is melted and smooth and glossy.
• Spread over caramel quickly. Use the tip of a knife to add a zig-zag pattern in the chocolate.

REE DRUMMOND'S NO-BAKE QUICK MILLIONAIRE SHORTBREAD IS ALWAYS A SWEET PARTY HIT

Steps:

• Line a rimmed backing sheet with foil; spray with cooking spray. Line with graham crackers in a single layer. Add chocolate to a heatproof mixing bowl set over a pan of simmering water. Add oil. Heat, stirring, 2-3 minutes or until smooth. Leave mixture in pan over water. In a separate bowl, combine candies. Spoon dulce de leche into a microwave-safe bowl. Microwave in 15-second increments, pausing to stir, until slightly softened and spreadable. Scrape onto graham cracker base; spread in an even layer using an offset spatula. Stir chocolate mixture; pour over dulce de leche, spreading evenly with a clean offset spatula. Working quickly, spread candy mixture over top. Refrigerate, uncovered, 2 hours. Transfer to a cutting board. Cut into 30 roughly 2-inch squares. Serve cold or at room temperature.

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 350 degrees. Line a 9-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray or grease with butter.
• In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain. Add the butter and pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.
• Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.
• Place the chocolate and cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle). Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.
• Note: The shortbread layer will crumble a bit when you cut it; that's just the nature of it.
• Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

MILLION DOLLAR DIP

Steps:

• Place the almonds in a dry, small skillet over medium-low heat. Toast them until golden brown and toasted, shaking the pan, 5 to 7 minutes. Remove from the pan, set aside and cool to room temperature.
• Add the cream cheese and mayonnaise to a large bowl and stir until smooth. Add the three types of cheeses and stir again until well combined. Add the bacon, toasted almond slivers, 3/4 of the sliced green onions, salt, pepper, garlic powder and cayenne. Stir together with a rubber spatula until evenly combined.
• Transfer to a serving dish, cover with plastic wrap and chill for at least 4 hours.
• Garnish with the remaining green onions and serve with crackers and corn chips.

QUICK MILLIONAIRE SHORTBREAD

Steps:

• Line a baking sheet with foil and coat with an even layer of coconut cooking spray. Lay the graham crackers out on the baking sheet in a single layer. Set aside.
• Add the chopped semisweet chocolate to a heatsafe mixing bowl set over a pan of simmering water. Add the coconut oil to the bowl with the chocolate and allow it to melt. Heat, stirring, until smooth, 2 to 3 minutes. Leave the mixture in the pan, over the water, until ready to use.
• In a separate bowl, add the chopped chocolate candies and candy bars and mix to combine.
• Spoon the dulce de leche into a microwave-safe bowl and microwave in 15-second increments, stirring in between to make sure it doesn't burn, until slightly softened and more spreadable. The time needed will vary on your microwave--roughly 30 to 90 seconds.
• Scoop the warm dulce de leche onto the graham cracker base and spread it nearly to the edges using an offset spatula.
• Give the melted chocolate and coconut oil mixture a quick stir and pour it over the dulce de leche, spreading it evenly with a clean offset spatula. Working quickly, sprinkle the candies over the top of the dulce de leche.
• Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature.