Cash Money Millionaire Bars

Name: Cash Money Millionaire Bars
Yield: 9-16
Ingredients: 1/3 cup melted coconut oil; 2 tablespoons water; 1 box Miss Jones Organic Vanilla Cake Mix; 3/4 cup coconut sugar or light brown sugar; 1 (14 oz) can full-fat coconut milk; 1/2 cup coconut oil; 1/3 cup maple syrup; 1 teaspoon vanilla extract; 2 pinches flaky sea salt; 1/2 cup shredded coconut; 1/2 chopped corn flakes or puffed rice cereal; 1 cup (6 oz) dark chocolate; 1 teaspoon coconut oil; Sprinkle of sea salt to taste

Side of Miss Jones Cash Money Millionaire Bar

Cash Money Millionaire Bars

Rated 5 stars by 2 users

Servings

9-16 bars, depending on how you cut them

Since we filed taxes early this year, we’re getting nothing but returns today… so we decided to share the wealth with a salty-sweet Tax Day treat: Cash Money Millionaire Bars! These aren’t your mama’s Millionaires, ’cause we’ve baked up some melt-in-your-mouth cake mix shortbread and covered it with homemade caramel, coconut, cornflakes and chocolate for a little something extra. And this recipe’s vegan-friendly, so EVERYONE gets a cut.

Stack ‘em up! #caramelruleseverythingaroundme

Ingredients

Crust

1/3 cup melted coconut oil
2 tablespoons water
1 box Miss Jones Organic Vanilla Cake Mix

Coconut Carmel

3/4 cup coconut sugar or light brown sugar
1 (14 oz) can full-fat coconut milk
1/2 cup coconut oil
1/3 cup maple syrup
1 teaspoon vanilla extract
2 pinches flaky sea salt
1/2 cup shredded coconut
1/2 chopped corn flakes or puffed rice cereal

Toppings

1 cup (6 oz) dark chocolate
1 teaspoon coconut oil
Sprinkle of sea salt to taste

Directions

Crust

Heat oven to 350 degrees F. Line a 9”x9” pan with parchment paper.
Using a stand or hand mixer, combine melted coconut oil, water, and cake mix on medium speed for about 1-2 minutes or until evenly combined and crumbly (see photo).
Use hands to press dough into an even layer in the bottom of the pan. Bake for 15-18 minutes, or until crust is firm to the touch.

Coconut Caramel + Chocolate Topping

Place a medium-size pot over medium heat. Add sugar, coconut milk, coconut oil, and maple syrup. Stir mixture and bring to a boil over medium heat. Let sit without stirring until a candy or meat thermometer reads 240F (About 20-30 minutes – the temperature will “stall” at around 215-220F for several minutes before somewhat quickly rising to 240F. Make sure to keep an eye on the thermometer as the caramel will get too hard if it goes above 250F). Remove pot from heat and immediately whisk in vanilla, sea salt, coconut, and cereal. Pour over crust and let cool completely.
Place chocolate in double boiler over gently simmering water. Add in coconut oil and gently stir until melted.
Pour melted chocolate over cereal layer and spread into an even layer. Sprinkle with more sea salt, if desired.
Place finished bars in the fridge to chill for 5-10 minutes before serving. Cut with a hot, clean chef’s knife for perfect squares.

Recipe Note

Pro tips:

Use parchment to line your pan, TRUST US… or you won’t be able to get your finished bars out. Not happening.
When layering the bars, it’s important to work quickly while caramel and chocolate are still hot. Everything melting together a little bit is very important.