Cash Money Millionaire Bars - Miss Jones Baking Co.

Photos Courtesy Of Larissa Erin Greer for Miss Jones Baking Co.

Food

Make ‘Em: Cash Money Millionaire Bars

Written by Katie Hintz-Zambrano

Photography by Photos Courtesy Of Larissa Erin Greer for Miss Jones Baking Co.

May 18, 2016

Mother’s two-year anniversary was already almost two weeks ago now, but one thing we can’t stop dreaming about is that ridiculous dessert spread by Miss Jones Baking Co. One of the highlights? A stack of Cash Money Millionaire Bars, a layered concoction of shortbread, caramel, chocolate, corn flakes, coconut, and other yummy ingredients. We had some of our party guests go so far as to say it was the best thing they ever tasted (amongst other expletives). So, we thought it only right to share the recipe right here! You (and your kids) can thank us later. Bonus: It’s vegan!

Ingredients:

For the crust:
-1/2 cup melted coconut oil
-1 box Miss Jones Organic Vanilla Cake Mix

For the coconut caramel:
-1 cup shredded coconut
-1 1/2 cup Califia’s Better Half (half almond milk/half coconut cream)
-1 1/2 cup organic golden brown sugar
-1/4 cup coconut oil
-1 tsp sea salt

For the topping:
-1 cup organic corn flakes or puffed rice cereal
-12 oz dark chocolate
-1 tsp coconut oil
-sprinkle of sea salt to taste

: Directions:
For the crust:
1. Heat oven to 350 F.
2. Using an electric mixer, combine melted coconut oil and cake mix on a medium setting for about 1-2 minutes or until evenly combined and crumbly (see photo).

: 3. Line a 9”x9” pan with parchment paper (an important step!). Roll dough crumbles into a ball and flatten using your hands or a rolling pin on a cool, lightly floured surface. Carefully press dough evenly across the bottom of baking pan. Bake for 18-20 minutes, or until golden brown around the edges.

: For the coconut caramel:
1. Place a medium skillet on medium heat. Drop coconut oil into pan, and once melted add sugar and Better Half.
*Pro TIp: If you’d like to make non-vegan caramel, substitute 1 1/2 cup of heavy whipping cream for Better Half.

: 2. Bring mixture to a low, constant boil, stirring regularly for about 15 minutes. Add in sea salt and shredded coconut and stir until caramel begins to thicken.

: 3. Pour finished, hot caramel immediately over crust and add an even layer of cereal (and more coconut if you like). Press cereal into coconut mixture with a wooden spoon until slightly embedded.

: Voilà!

: For the chocolate:
1. Fill a pot ⅓ of the way with water and place a glass bowl on top to create a double boiler. Bring water to a boil.
2. Add 12 oz. dark chocolate and 1 tsp coconut oil to glass bowl and stir gently until chocolate is completely melted and mix is thoroughly combined.
3. Pour melted chocolate over cereal layer and spread until evenly covered.

: *Pro Tip: When layering the bars, it’s important to work quickly while the caramel and chocolate are still hot. Everything melting together a little bit is very important.

: 4. Place finished bars in the fridge to chill for 5-10 minutes before serving. Once cooled, sprinkle a pinch of sea salt on top to taste. Cut with a hot, clean chef’s knife for perfect squares.