Million Dollar Pecan Bars Recipes

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
• Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
• Press dough into the prepared pan. Prick all over with a fork.
• Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
• Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
• Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.

Steps:

• Spray 12x17 jelly roll pan with cooking spray.
• Mix together 2 1/2 cups of graham cracker crumbs and 2 sticks of butter (mixture should become crumbly yet stick together. Pour mixture into jelly roll pan, spread evenly and press into bottom and up sides evenly. A small rolling pin works great for this task. Pour 1 package of chocolate chips, white chocolate chips, peanut butter chips and toffee chips. Spread evenly over entire pan. Pour can of condensed milk over entire pan. Sprinkle top with chopped pecans and coconut. Squeeze Hershey's syrup and caramel syrup topping all over. Bake until bubbly at 350 degrees until bubbly. Let cool at room temperature for at least two hours and cut into squares.