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Millionaire's Chex Bars

By Molly Yeh
Created January 10, 2017
What’s better than a no-bake crispy bar? One topped with salted caramel, chocolate and crunchy pecans!

As someone who is fairly new to the Midwest, I am also new to this whole idea of bars. “It’s not a party without bars on the dessert table,” said the locals when I first arrived. Sure, I’ve known brownies and blondies and other square-shaped desserts, but this idea of just lumping everything into the same category of “bars,” and then doing crazy variations on them was new to me.

I’ve tasted a few new types of bars and have enjoyed them very much. But imagine my horror when my Midwestern boyfriend took one taste of my first test batch of these—a hybrid of the Chex marshmallow bar and Millionaire’s shortbread—and said, “nope, that’s not how that should taste.”

I feared the worst. Maybe I just wasn’t cut out for living in the Midwest? This was almost as traumatic as the great Lefse disaster of 2013. But I didn’t give up and I tested and tested and tested. Finally, with the help of lots of caramel, chocolate and a pinch of salt, I not only got his seal of approval, but also his grandmother’s. And, truly, isn’t the ultimate test? 

To make, melt butter and marshmallows over medium heat, then reduce to low and stir in the Gluten-Free Rice Chex.


Remove from heat and pour into a parchment-lined 13 x 9 baking dish. Use greased rubber spatula or greased hands to press mixture evenly into dish and then stash it in the fridge.


Meanwhile, in 2-quart saucepan, cook caramels, milk and salt over medium heat, stirring frequently, until caramels are melted.


Pour mixture over bars, and spread evenly. Refrigerate 10 minutes.


In double boiler over medium heat or in microwavable bowl in microwave, melt chocolate chips. Pour melted chocolate over caramel; spread evenly using an offset spatula.


Sprinkle with pecans. Refrigerate until set, about 1 to 2 hours.


Cut into bars, serve and soak up the compliments!