Million Dollar Bars

February 9, 2015 Haley

Million dollar bars (so delicious!) Click through for recipe.

A few days ago I realized something pretty wacky: In 3.5 years of blogging, I haven’t posted any bar recipes. What?!? I love bars, but for some reason have neglected to post any bona fide bar recipes on my blog. Please accept these bars as an apology.

About These Million Dollar Bars

I’m generally not a fan of cutesy names for recipes (like “pigs in a blanket” or “toad in a hole”). Especially when the name contradicts everything my blog stands for (hello, cheap recipe blog?) But million dollar bars is what they’re called. So bear with me.

A few years ago, I went to a garage sale where a couple of kids were selling bars and lemonade. I felt compelled to buy one of the bars – the million dollar bars. Apparently I got a massive discount, because they only charged me a dollar. A dollar!!

How to make MILLION DOLLAR BARS! Click through for recipe.

After I ate the bar, I immediately started searching for the recipe online. They were amazing. A sturdy, crispy crust topped with a chocolaty, peanut-buttery, butterscotch topping and peanuts. A totally different bar that I couldn’t wait to make myself.

I searched online for the recipe and found it on the St. Paul Pioneer Press website – but before I had a chance to make them, the recipe disappeared from their website.

…until last week, when I realized that my blog was lacking in bar recipes, and I remembered these delectable treats – which were now back online.

Million dollar bars - with chocolate, oats, butterscotch, and peanut butter. Repin to save!

I promise that this recipe won’t disappear from my blog. But that’s no reason to wait to make them. They’re delicious. And they may not cost a million dollars, but you’ll see how they got their name.

Million Dollar Bars Recipe

Yield: 24 bars

Prep Time: 15 min

Cook Time: 10 min

I recommend lining the pan with parchment paper for effortless removal and clean-up.

Ingredients:

For crust:
4 cups rolled oats
3/4 cup butter
1/4 cup light corn syrup or honey
1 cup brown sugar
1/4 cup peanut butter
1 teaspoon vanilla extract
For topping:
1 package (11 ounces) butterscotch chips
1 package (12 ounces) semisweet chocolate chips
2/3 cup peanut butter
1 cup salted, dry-roasted peanuts

Directions:

Preheat oven to 350F. Line a 9x13-inch cake pan with parchment paper (or spray with nonstick cooking spray).
To make crust: Place oats in large mixing bowl. Set aside. Place butter, brown sugar, corn syrup, peanut butter and vanilla in a saucepan. Heat over medium heat until melted. Pour over oatmeal and mix all ingredients together. Press oat mixture into prepared pan. Bake for 10 to 15 minutes, or until crust is lightly browned (this took closer to 15 minutes in my oven). Remove from oven and allow crust to cool for 30 minutes.
To make topping: Using same saucepan, add chocolate chips, butterscotch chips, and peanut butter. Heat over low heat until melted. Stir in peanuts. Pour mixture over cooled crust. Place in fridge for an hour to harden. Cut into bars when cool.

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