Million Layer Bars

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  • Level: Easy
  • Total: 3 hr 30 min (includes cooling time)
  • Active: 30 min
  • Yield: 20 bars
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1 1/2 cups pretzel crumbs (see Cook's Note)

1 1/2 cups graham cracker crumbs (see Cook's Note)

1/2 cup sugar

9 ounces unsalted butter, at room temperature


1 cup sweetened coconut flakes

1 cup finely chopped pecans

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 1/2 cups mini pretzels

1 1/2 cups roughly chopped salted potato chips

1 cup Salted Caramel Sauce, recipe follows

1 1/2 cups crumbled shortbread

1 1/2 cups roughly chopped corn flakes

1 cup melted semisweet chocolate

One 14-ounce can sweetened condensed milk

Salted Caramel Sauce:

1 cup sugar

4 ounces unsalted butter

3/4 cup heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt


  1. Position a rack in the lower-third of the oven and preheat to 350 degrees F. Spray a 9- by 13-inch baking pan with nonstick cooking spray. Line the pan with parchment, leaving a 2-inch overhang on the long sides, then spray the parchment.
  2. For the crust: Combine the pretzel crumbs, graham cracker crumbs, sugar and butter in a food processor. Pulse until the mixture becomes an even texture. Transfer the mixture to the prepared baking dish and press it into the bottom in an even layer. Set aside.
  3. For the layers: Spread the coconut on a rimmed baking sheet and bake until the flakes closest to the rim just begin to brown, about 4 minutes. (Keep a close eye on it--coconut flakes can go from slightly browned to burnt in a matter of seconds.) Set aside.
  4. Sprinkle or drizzle the crust with each of the toppings in the following order: pecans, chocolate chips, butterscotch chips, pretzels, potato chips, salted caramel sauce, shortbread, cornflakes, melted chocolate, and toasted coconut. Pour the condensed milk in an even layer over the top.
  5. Bake until the top is golden brown, about 25 minutes. Let cool in the pan on a wire rack to room temperature, about 2 hours.
  6. Lift the bars from the pan using the parchment overhang and transfer to a cutting board. Cut into 2-by 3-inch bars with a sharp knife or bench scraper.

Salted Caramel Sauce:

Yield: Makes 2 cups.
  1. Heat the sugar in a medium saucepan over medium heat, until the sugar turns golden. Stir until all of the sugar is dissolved and just starts to turn a lovely amber color.
  2. Reduce the heat to low. Add the butter and stir carefully to combine. It will foam up. Add the cream, vanilla extract and salt, stirring to combine. Cook until the caramel sauce comes together, 5 to 10 minutes. It'll take quite a bit of stirring toward the end.
  3. Pour the caramel into a heatproof jar and let cool to room temperature. Use right away or refrigerate for up to 2 weeks.

Cook’s Note

Pulse pretzels in a food processor until fine crumbs form. Remove, and pulse graham crackers into crumbs.

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