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Triple chocolate chip cookie bars, with homemade caramel, and a triple chocolate layer… millionaires cookie bars!

Millionaires cookie bars

So, once you know how much I adore everything millionaires related, you will understand why I am so unbelievably obsessed with this new recipe. I just couldn’t resist it. Honestly, these are THE one!

As one of my other main loves in life is cookie bars, the marriage between those, and the caramel and chocolate from millionaires shortbread is HEAVEN in every single bite. 

Combination of recipes

So… this recipe, is essentially a morph of several different recipes on my blog already. I can never resist using something that I adore already, such as the caramel from all my other millionaires shortbread, and using it to inspire something else. 

I personally find something such as the caramel very easy to make now, but thats because I have made it so many times that I can’t count. Literally, I tried once… and got lost/bored of counting!


Either way, for me, its the only caramel recipe I will use for such a traybake any more, which is why it features on so many recipes such as my millionaires brownies, Terry’s chocolate orange millionaires, and my Malteser millionaires

Often I get messages about ‘what temperature on the thermometer should my caramel get to’, and the answer is I don’t know. I never ever ever do it by temperature, and I have never seen another recipe that does either! 

Cookie bars

For the cookie bar section, its also inspired by all my other cookie bar recipes on this blog! I just adore cookie bars. Like, I know it literally is just a batch of cookies baked into a traybake and then cut up, but I just love them!

Something wonderful about cookie bars is that I find them much easier and less faffy to make compared to actual cookies, but also they are just damn delicious!

Other cookie bar recipes

You can tell by all my other recipes such as my Mini Egg cookie bars, Rolo cookie bars or even my Terry’s chocolate orange cookie bars that I adore them so unbelievably much. 

You can mostly use all of my cookie bar recipes for cookies instead of the bars, but for this particular recipe, they are a cracker. Who doesn’t want to top their cookie with caramel and chocolate?! Literally my idea of heaven. 

I just went for a simple chocolate chip cookie bar for this recipe, just to make it slightly simpler. However, as you can see from my other recipes, it is easy to alternate the chocolate you use in the cookie bars for other flavours! 


I went for a mix of milk, white and dark chocolate chips, as I just adore how it looks, but you can use all white, all milk, or all dark! It really is preference based as all my readers are different! 


Finally, for the chocolate topping, I thought I would do a bit of a swirl affect so it could represent the three types of chocolate in the cookie bars, but this is obviously optional as well. 


For this recipe, I use a 9″ square cake tin, which I use for 95% of my other traybake recipes as well! I find 9″ cake tins are the best because it creates the perfect depth of bake!

I hope you all love this recipe as much as I do… ENJOY! x

Millionaires Cookie Bars 

Millionaires Cookie Bars!

Triple chocolate chip cookie bars, with homemade caramel, and a triple chocolate layer... millionaires cookie bars!
Print Pin Rate
Category: Traybakes
Type: Millionaires Shortbread
Keyword: Caramel, Cookies, Millionaires
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 25 Slices
Author: Jane's Patisserie


Cookie Bars

  • 275 g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tbsp cornflour
  • 115 g unsalted butter
  • 55 g granulated sugar
  • 135 g light brown sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • 100 g white chocolate chips
  • 100 g milk chocolate chips
  • 100 g dark chocolate chips

Homemade Caramel

  • 200 g unsalted butter
  • 3 tbsp caster sugar
  • 4 tbsp golden syrup
  • 397 g condensed milk (one tin)

Chocolate Decoration

  • 100 g white chocolate
  • 100 g milk chocolate
  • 100 g dark chocolate


For the Cookie Bars

  • Preheat your oven to 190C/170C Fan and line a 9x9inch Square tin with parchment paper, and leave to the side for now.
  • Whisk/mix the plain flour, bicarbonate, salt and cornflour together so its evenly distributed – leave to the side.
  • In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the egg and the vanilla, and whisk again briefly until smooth. (I used an electric whisk)
  • Add in the dry ingredients and the chocolate chips and mix with a spatula until a thick cookie dough is formed.
  • Press the mixture into the bottom of the tin. Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’!
  • Leave to cool whilst doing the next stages.

For the Caramel

  • In a large saucepan pour the condensed milk, unsalted butter, sugar, and golden syrup and melt on a medium heat until the sugar has dissolved – stir frequently to stop anything from catching.
  • Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stirring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back! 
  • The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
  • Pour the caramel onto the cookie bars and leave to set for one-two hours on the side.

For the Chocolate

  • Melt your three chocoaltes carefully until smooth - I personally do this in the microwave.
  • Drizzle over the caramel in a swirly pattern, or however you fancy, and leave to set fully on the side, or in the fridge.


  • This will keep in an airtight container for at least 1 week – if they last that long!
  • **If you struggle to cut your shortbread and tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it’ll be softer so therefore won’t crack when you cut it!
  • Using a tinned caramel in place of making your own, will NOT work. Tinned caramels do not set, so it'll be messy. 
  • I don't store these in the fridge as it dries the cookie out, but if you want to, you can just beware. 
  • I use this tin!

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Jennifer on June 7, 2023 at 10:31 pm

    This looks fabulous and I’d love to make this. I’d like to make it using a bigger pan (9”x13”).

    Would it work out if I doubled the recipe??

    Thank you! Love your recipes!

    • @aliciaskitchenbakes on January 14, 2024 at 12:51 pm

      Don’t double it, it’s just over 1/3 bigger, so multiply your ingredients by 1.44 and you’ll have the perfect amount, this might be tricky with eggs but just use large eggs instead and you’ll be fine to keep the same number!

  2. Quin on May 8, 2023 at 11:57 am

    Hiya! Has anyone tried making these dairy-free? I’m thinking with stork + free from chocolate? I have a colleague with a serious allergy and always try to include them when I bake, but not sure if it’ll be possible with this one

  3. Leah on September 28, 2022 at 11:21 pm

    What’s the difference between this caramel and the one made with 375g condensed milk, 150g butter, 150g sugar from your book?

    • Jane's Patisserie on September 30, 2022 at 10:07 am

      That caramel is for the millionaires cheesecake so it sets slightly differently – the millionaires shortbread recipe in the book is the same as this one.

  4. B1NM4N on July 10, 2022 at 8:21 am

    I made this using the celebration cookie bar base (I cut the chocolates up first though).
    They went down exceeding well.
    And quickly.

  5. Adie on April 6, 2022 at 5:51 pm

    Hi! I love your tray bake recipes (all of your recipes) but small trays last 5 minutes in my house especially in school holidays. How would I multiply your recipe for extra large trays for extra hungary mouths.

  6. ND on September 14, 2021 at 10:57 pm

    Hi can the egg be replaced with an egg replacer?

  7. Lisa on July 22, 2021 at 10:48 am

    If I want to half this recipe for a smaller tin how do I go about the egg ? Do I just use 1 small egg instead of a medium one please ?

    • Jane's Patisserie on July 22, 2021 at 1:32 pm

      Half would work in a 7″ square – but yes, one small egg! x

  8. Claire on June 23, 2021 at 7:09 pm

    5 stars
    Hi I have golden granulated sugar can I use that ?

  9. Claire on June 21, 2021 at 8:31 am

    5 stars
    Hi Jane
    I have golden granulated sugar can I use that instead of granulated sugar if not any ideas what I can use it in?
    Thanks Claire

  10. Claire on June 10, 2021 at 9:48 pm

    5 stars
    Hi Jane,
    can I use golden caster sugar as only have that and light brown sugar will the golden caster sugar Change the flavour ?
    Thanks Claire

    • Jane's Patisserie on June 14, 2021 at 11:05 am

      Hiya, I would use light brown sugar for the cookie bar and the golden caster for the Caramel x

    • Claire on June 21, 2021 at 8:28 am

      5 stars
      Hi Jane
      Sorry it’s golden granulated sugar iv got can I use that instead of caster sugar if not any ideas what I can use it in. ?
      Thanks Claire

    • Jane's Patisserie on June 28, 2021 at 3:43 pm

      Hiya, granulated sugar can sometimes leave a grainy texture so make sure it is dissolved properly before boiling x

  11. Mrs M on April 14, 2021 at 11:33 am

    Hi Jane
    I’m just responding to some comments about the caramel splitting and I thought I’d mention that I have made your caramel quite a few times now and it has always worked except for 2 times – once when I over boiled it, and once when I used a stores own brand of condensed milk. It split and was very greasy and then didn’t set properly. You save money but it doesn’t work well. Carnation Condensed Milk is the one! And I use the caramel one too, it still works… 😊

  12. Jill Robertson on April 1, 2021 at 1:41 pm

    I only have an 8×8 tin. Would this still work or would I need to change the amount?

  13. Laura on March 26, 2021 at 9:40 am

    I have made this a couple of times now but my caramel and chocolate layers are nowhere near as thick as yours and I use a 9×9 square tin. Is there a reason for this?


    • Jane's Patisserie on March 26, 2021 at 12:54 pm

      Hii! It may just be the angle of my photo that is making them look thicker x

  14. Gemma on March 14, 2021 at 10:26 am

    5 stars
    Another amazing recipe
    So easy to follow the kids said these were delicious
    Thankyou for sharing this recipe

    • Binny on March 21, 2021 at 12:08 pm

      5 stars
      Wow, just made these, another stunning recipe thank you

  15. Karen Gulley on February 7, 2021 at 5:05 am

    These look amazing. I’ve been putting off making them because of the “corn flour” an the golden syrup. However, I just came upon the golden syrup in our everyday food store so now there is only 1 thing standing in my way…is “corn flour” the same thing as “corn starch”? If not, could you please elaborate a bit?
    Thanks! Can’t wait to try them!

    • Jane's Patisserie on February 7, 2021 at 12:26 pm

      Yes, cornflour in the UK is cornstarch in the US! Xx

    • Nicola on February 20, 2022 at 8:38 am

      5 stars
      Hi Jane. Thank you for sharing your gorgeous recipes! I have tins 7.5×5 small trays. How much should be in each tin with your recipe and what temperature and timing do you think they will need. Thank you. X

    • Dale on April 4, 2022 at 8:39 pm

      Phew!!! Corn flower was a concern for me as well! I have corn starch!!

  16. Kirsty on January 18, 2021 at 9:00 am

    5 stars
    These were great! I made them a few years ago for our house warming bbq. And they were loved by everyone. Instructions are easy to follow. This was my first time making homemade caramel. Thank you Jane for your amazing recipes.

  17. Carolyn on November 29, 2020 at 1:06 pm

    Just wondering if the baking temperature given of 190C/170C should be 190C/350F? Also, “bake the traybake in the oven” has a specific meaning or just a typo? When boiling the caramel, what is the temperature the mixture should reach to set properly?

    • Jane's Patisserie on November 29, 2020 at 1:38 pm

      No both temperatures are centigrade – 190C for a regular oven, 170C for a fan oven! So, the Fahrenheit is the equivalent of! In the UK, we call things like this a traybake. And I don’t do the caramel to a temp!

  18. Clare Scammell on November 12, 2020 at 9:13 am

    Hi Jane, what would you say to using cheap chocolate? Or do you generally use branded?

    • Jane's Patisserie on November 12, 2020 at 10:37 am

      I tend to use supermarket own cheap chocolate, or cooking chocolate (as I bulk buy). For something such as this where you put chocolate chunks and melt chocolate on top you can use branded if you prefer the taste, but generally I don’t feel the need! x

    • Clare Scammell on November 13, 2020 at 3:08 pm

      Thank you!

  19. Chen on October 16, 2020 at 12:30 pm

    5 stars
    Thanks Jane, I made this recipe last weekend and it was amazing. I have a couple of comments as it was my first atempt. I think I over cooked the caramel and butter and the butter had split. So I poured out the clarified butter out and the carmel had set just fine. Also I dont think I mixed the dry ingrediants and wet mixture in the begiinning as I just lumped the lot togther and when i tried to mix it it became one big clump not easy to mix after that. The result after baking was the cookie dough rising. But was fine after I pressed it down into the cake tin. I need to work on choc swirls so the design look prettier like yours. Many thanks for lovely recipoe, I will make more!

  20. Shaynah on October 15, 2020 at 10:26 am

    5 stars

    Instead of condensed milk can I use double cream sugar and butter for the caramel?

    What’s the difference in taste between the caramels as that’s how I usually make my caramel. Will it not set like your one?

    • Jane's Patisserie on October 15, 2020 at 10:33 am

      That to me sounds like a caramel sauce, which doesn’t set the same. I always make a set caramel for a millionaires style traybake with condensed milk. x

  21. Jessica on October 7, 2020 at 4:03 pm

    Hi Jane, my brother has recently become gluten free so I was wondering if the plain flour could be swapped for gluten free flour?

  22. Sarah on October 7, 2020 at 1:34 am

    5 stars
    These are delicious! I’ve never been able to make caramel that sets but following your instructions it was perfect!!

    • Jane's Patisserie on October 7, 2020 at 2:19 pm

      Ahh yay! I’m so glad you liked it!! x

  23. Georgia Barber on September 14, 2020 at 10:19 pm

    Does the cookie layer need to be completely cool before you add the caramel?

    • Jane's Patisserie on September 15, 2020 at 8:00 pm

      No, it’s fine for it to still be warm xx

  24. Juliet Simpson on August 28, 2020 at 5:51 pm

    Hi 😊 How long does the melted chocolate tend to take to set at room temperature? It’s been sat for around 2 hours now and still not solid….

    • Jane's Patisserie on August 28, 2020 at 7:20 pm

      It can vary quite a bit depending on where you are, the heat of the kitchen etc! x

  25. Faye on August 22, 2020 at 9:39 am

    Hi Jane!
    Love your recipes, they are incredible!
    Will be trying this when I’m back from my holiday 😊
    Just curious would it be possible to convert to a 20cm cake tin?
    Many thanks


    • Jane's Patisserie on August 22, 2020 at 2:54 pm

      It should, the baking time of the cookie will increase to probably about 27-30 minutes, and it will be very deep (As a 9″ square = 10″ round) x

  26. Taniya Naik on August 17, 2020 at 6:26 am

    I tried out the recipe and it was amazing!!!! But I had a question if i just want to make 10-15 slices (or reduce the recipe) would I have to change the pan size and reduce the temperature and time?

    • Jane's Patisserie on August 17, 2020 at 8:09 pm

      So if you changed the tin size, it would definitely change the recipe/timings – but how much depends on the size of tin xx

    • Taniya Naik on August 18, 2020 at 1:48 am

      Hey so I’m keeping the tin the same size I just want to reduce the recipe since this recipe makes 25 servings as mentioned above it’s too much for me. So if I reduced the recipe to make 15 servings would I have to change the pan or just use the 9 inch pan

    • Jane's Patisserie on August 18, 2020 at 9:21 am

      You’d have to use a smaller tin, as the baking time and quantities are designed for the 9″ tin. Volume changes massively in recipes dependant on tin – so about half is 7″ square.

  27. Molly on August 17, 2020 at 1:51 am

    Hi Jane.

    Where can I find golden syrup? What brand should I look for? Or is it the same thing as corn syrup?

    • Jane's Patisserie on August 17, 2020 at 8:10 pm

      Golden syrup and corn syrup are very different things, but it can be used to replace it. Depending on where you are, golden syrup in America for example is found I believe in the international aisle?! x

  28. Emma on August 16, 2020 at 10:13 pm

    Hi Jane

    Could these be made in advance and frozen?
    Thank you

  29. Taniya Naik on August 13, 2020 at 7:26 am

    Can I used softened butter instead of melted butter?

  30. Kevin Botevyle on August 6, 2020 at 10:13 am

    Hi Jane.
    First can I say I love your recipes. I’ve made so many of them and they are so delicious and easy to follow. I’ve gone from someone who always said no to baking to someone who has made 3 or 4 of your recipes in one day for a party or someone’s birthday.

    Do you think I could add some little chunks of fudge into the cookie base along with the choc chips?


    • Jane's Patisserie on August 6, 2020 at 10:26 am

      Ah that’s amazing. I am so so glad you are enjoying them and are getting more into it!! And yes I’m sure you could – it would be delicious!!

  31. RUth on August 4, 2020 at 3:04 pm

    I ordered condensed milk on line and it’s sweetened condensed milk. Will this be ok?

    • Jane's Patisserie on August 4, 2020 at 5:28 pm

      Yes typically it’s sweetened in the UK I believe!

  32. Ellie on August 4, 2020 at 2:18 pm

    I’m halfway through making this and I really struggled with what you meant by bake “until the top of the cookie bake looks ‘dry’!”. I checked at 17 mins and it looked dry, but was very soft to the touch (if i’d pressed it it would have just collapsed) so i left it a few more minutes and now it’s far too hard.
    Please could you elaborate a bit more on what you meant by “looks ‘dry'”?

    • Jane's Patisserie on August 4, 2020 at 5:34 pm

      It’s honestly just that, until it looks dry/baked/not raw on top – the timings vary ever so slightly because ovens can, but as the cookie bars continue to bake in the tin whilst cooling, and then will solidify a bit in the fridge, it was probably good to take it out when you did originally!

  33. Karen on August 1, 2020 at 1:03 pm

    Looking forward trying this recipe! I am just wondering if you’re melting all three chocolates at the same time, in the same bowl?

    • Jane's Patisserie on August 1, 2020 at 2:41 pm

      Hey! No you don’t as they’d all mix together to one colour x

  34. Zara Tottle on July 31, 2020 at 9:26 pm

    5 stars
    Wow! These were amazing!!
    I thought they would be quite difficult to make, but they were actually relatively straightforward!
    I used dark brown sugar instead of light, because it was what I had in the cupboard, and it gave the cookie a really lovely flavour! Now the hard decision of what to bake next!! 😁

  35. Nimisha on July 18, 2020 at 1:44 pm

    Hi Jane, is it possible to make the caramel using ‘lighter’ condensed milk at all?

    Many thanks xx

    • Jane's Patisserie on July 18, 2020 at 4:34 pm

      It can sometimes make a softer set, but otherwise works okay!

    • Carla Owen on July 26, 2020 at 4:56 pm

      Hi Jane.

      How can I adapt this recipe to fill a 12 x 8 “ tin?
      Most if your recipes are for 9×9 tins but I’ve just started making bigger batches now but unsure how much extra ingredients to add? X

    • Jane's Patisserie on July 26, 2020 at 5:46 pm

      A 12×8″ is about 1.2x the recipe so not much bigger, but still more! Baking time will increase slightly x

  36. Matt on July 1, 2020 at 3:37 pm

    Do you wait for the caramel to set before putting the chocolate on ?

    • Jane's Patisserie on July 1, 2020 at 7:39 pm

      Yep, as mentioned on the recipe you leave it to set for 1-2 hours.

  37. Christina on June 19, 2020 at 8:36 pm

    Making these for the second week in a row now. They are absolutely delicious. Really easy to follow recipe and thank goodness measurements are in grams and not cups (nothing ever seems to work out well when using cups) ☺️ X

  38. Lisa White on June 19, 2020 at 7:15 pm

    5 stars
    Hello Jane

    I love your receipts! I am no baker but lockdown has had a funny effect on me! I have just finished making this, it is now setting! How long do I leave it before I slice it? I have put it in the fridge for an hour but don’t want to leave it too long because of the cookie base. How much longer shall o leave it? Thank you Lisa

    • Jane's Patisserie on June 19, 2020 at 7:24 pm

      Hey! So the cookie base will be fine for quite a while – you store it at room temp once it’s all set so that will make the cookie be okay! I usually leave it in there till the chocolate is completely solid! x

    • Lisa on June 19, 2020 at 9:10 pm

      Thank you Jane

      One more question, sorry! When I cut them up the caramel squishes out, it’s a bit soft not runny. I set the caramel at room temp and once I put the chocolate on I set them in the fridge before cutting. It was my first time making caramel, did I do something wrong?

    • Jane's Patisserie on June 20, 2020 at 8:41 am

      Slightly soft caramel just means it wasn’t boiled for quite long enough! xx

  39. Heather on June 17, 2020 at 2:47 pm

    I make your reciepes all the time but this is the first time I have had a disaster, I take it I heated my butter to much ? The first problem was that when I added my egg to the sugar and butter it partially cooked some of the egg white, then i panicked and added all the dry mix and chocolate chnks in one go so all my chocolate chips melted so I now have one milk chocolate cookie but now chocolate chunks in it But hopefully it will still taste good 🙈

    • Jane's Patisserie on June 17, 2020 at 6:53 pm

      Hiya! I’m very surprised if the butter was too hot, because after whisking the butter/sugar for 2 minutes, its quite hard for it to be too hot for the egg! Did you definitely mix the butter and sugar for long enough? x

  40. Holly on June 11, 2020 at 5:53 pm

    5 stars
    Hi Jane

    Can you use thickening granules instead of cornstarch?

    I love your recipes so much, got a huge list of all the ones I want to try!

    • Jane's Patisserie on June 12, 2020 at 10:10 am

      Hiya – I wouldn’t suggest that! The cornflour is different to thickening granules and helps with the texture of the bake. A substitute would be 25g more flour, but the texture can still be different! x

  41. Sophie on May 27, 2020 at 3:40 pm

    Hi Jane. Just a quick question… could I use salted caramel sauce instead of making the caramel sauce from scratch? I usually use Tesco’s finest salted caramel sauce from a jar? I am super excited to try this recipe!
    Thank you

    • Jane's Patisserie on May 27, 2020 at 6:19 pm

      Hey – no unfortunately you can’t use ready made caramel – it doesn’t set and it’s a sloppy mess! x

  42. Belinda on May 22, 2020 at 5:20 pm

    Hi Jane,

    Looking to make this tomorrow can you use evaporated milk instead of condensed?

    • Jane's Patisserie on May 22, 2020 at 7:48 pm

      Unfortunately they are not a straight swap – you can apparently make condensed milk from evaporated and sugar though so it’s worth a google!

  43. Suzanne on May 18, 2020 at 3:20 am

    You could try using rice flour or arrowroot powder

  44. Wemi on May 15, 2020 at 3:19 pm

    5 stars
    Ugh Jane I don’t even know where to start, this combination is unbelievable and your recipes are so easy to follow I’ve recommended your site to everyone I know! I made these for my boyfriend’s friend and she told him to marry me hahaha, can’t wait to make every other recipe!!

  45. Kate on April 18, 2020 at 2:07 pm

    Can you freeze these? 😊

  46. Holly Smelt on April 9, 2020 at 5:24 am

    And is caster sugar the same as granulated sugar?

    • Suzanne on May 18, 2020 at 3:13 am

      Caster sugar is just a little finer grain. You could blend it slightly.

  47. Holly on April 9, 2020 at 5:23 am

    Is corn flour the same as corn starch? And what is golden syrup.? Is it like Karo syrup? Karo comes in light (clear) or dark ( brown). Would either work?

  48. Karen Risch on February 23, 2020 at 9:25 pm

    Please CONVERT to CUPS & TEASPOONS~ thank You!😊

    • Jane's Patisserie on February 23, 2020 at 10:38 pm

      Hello – I don’t measure in cups as its extremely unreliable and an awful way to measure accurately. I suggest buying a set of digital scales so you can bake all recipes!

    • Tavin on June 18, 2020 at 8:12 am

      So I’m not sure what I did but the caramel is rock hard – can’t cut and it’s more something to suck on than actually chew. I followed your directions, stirred constantly until the color deepened about 5mins in……your picture tho looks like it should be set up but soft enough to chew and mine is definitely not. Has this happened to you previously?

    • Jane's Patisserie on June 18, 2020 at 7:27 pm

      Hiya – this sounds like your heat was too high. Solid caramel is purely because of over heating/boiling, so for 5 minutes it sounds like the heat was too much!

  49. Jackie on January 7, 2020 at 2:02 am

    5 stars
    Made these over the weekend and had to comment. They were delicious and looked amazing as well with the multicolored swirl. I had a problem with my caramel separating (as others had mentioned), but Googled the issue and was able to salvage it. Thanks for a great recipe!!

  50. SHEILA DOIRON on December 16, 2019 at 1:41 pm

    by condensed milk you do not mean sweetened condensed do you just canned milk

    • Jane's Patisserie on December 16, 2019 at 8:14 pm

      I mean condensed milk… In the uk we just call it condensed milk. Most are sweetened.

  51. Sharon on November 22, 2019 at 9:49 pm

    Hi Jane!

    Can I use this recipe in a 9″ round foil dish?


    • Jane's Patisserie on November 23, 2019 at 8:09 am

      You could – but a 9″ round is equal to an 8″ square in volume, so the baking times might vary.

  52. Samantha on September 25, 2019 at 2:49 pm

    5 stars
    Delicious. I always come to Jane’s Patisserie for my sweet recipes now. I’m not a very good cook but somehow your recipes always turn out like they should. This one and your rolo fudge recipes are my absolute favourites for now.

  53. Mary T on September 8, 2019 at 2:28 am

    I have a Carmel log and was hoping I could use this for the Carmel layer. Of course melted down but have you or anyone ever done this before ? Thanks in advance for the recipe. I can’t wait to try it

    • Jane's Patisserie on September 8, 2019 at 8:51 am

      Hiya – I’m not 100% sure what you mean, but I really would recommend making the caramel from scratch as pre-made stuff doesn’t work in the same way!

  54. Clare on July 31, 2019 at 10:56 pm

    5 stars
    Love this recipe – made it twice now and both times they’ve gone down really well!

    Just wanted to say if anyone in the US or Canada is having trouble getting hold of golden syrup for the caramel, maple syrup works well too 🙂

  55. Pam on July 10, 2019 at 3:02 am

    Please please please….I’m begging some to convert the recipe into cups!!! Dying to make these.

    • Jane's Patisserie on July 10, 2019 at 8:44 am

      Hello! You can use conversion charts online or buy some digital scales so you can do all recipes. I refuse to measure in cups as they are far too unreliable.

  56. Dee on July 5, 2019 at 1:29 pm

    My caramel broke do you have you experienced this before?

    • Jane's Patisserie on July 5, 2019 at 10:07 pm

      You caramel broke? I’m unsure what that means. If you’re in America, did you definitely use the correct ingredients?

    • Rachael on July 21, 2019 at 12:48 pm

      I think she means split – mine did the same. I had lots of an oil like substance which wouldn’t stir in. Used all the correct measurements but it didn’t come out right. Almost seemed to have too much butter.

    • Jane's Patisserie on July 21, 2019 at 1:54 pm

      I’ve made this exact caramel literally over 100 times and never had an issue such as this so it’s not the quantity of butter. The previous comment is from someone based in America, so that’s why I mentioned in the ingredients as they don’t actually have golden syrup over thee so using something else can cause a problem. If it’s split, it probably got too hot as it can only handle so much heat!

    • Jackie on January 7, 2020 at 1:55 am

      I made these and my caramel separated as well. Googled it and was able to save it and the bars turned out awesome. It has something to do with heating too quickly, but it certainly can be saved. I would definitely try again (if you haven’t already) because these bars are delicious!!

  57. suzanne on May 31, 2019 at 4:22 pm

    Hi Jane:
    This is my first time to your site, & am excited to view your other recipes. Was wondering what a substitute for the golden syrup would be, as I don’t have any? Thanks…

    • Jane's Patisserie on May 31, 2019 at 7:51 pm

      I’m unsure I’m afraid as I have only ever made it with golden syrup, and I always have it at home.

  58. Milena on May 30, 2019 at 5:55 am

    Can I use honey in the place of golden syrup? I don’t have any 😁

  59. Pat on May 27, 2019 at 2:49 am

    This looks so delicious and I would love to make it but I never have measured in grams would you convert to cups please. Thank you

    • Jane's Patisserie on May 27, 2019 at 12:26 pm

      Hiya – I don’t measure in cups as they’re extremely unreliable. Invest in digital scales and you’ll be able to make any recipe!

    • Mandy on May 30, 2019 at 7:03 am

      I was going to post a “Thank you for using grams instead of cups” message. Your food scale is your best friend when baking. I wish all recipes were expressed in grams.

  60. Emily GRAY on May 25, 2019 at 7:58 pm

    5 stars
    Amazing!! Thanks for the tip, i used a skewer 👍🏼 they’re currently setting in the fridge! I’ll tag you on fb & Instagram when they’re done! So frickin excited!! Love your recipes! Xx

  61. Emily Gray on May 24, 2019 at 1:19 pm

    Hi Jane,

    An avid fan of your recipes.

    Just wondering, when you’re melting the chocolate for the top. Do you melt it all in one bowl or do it separately and pour on separately?

    Thank you 🙂

    • Jane's Patisserie on May 24, 2019 at 8:40 pm

      I melt them separately! x

    • Emily GRAY on May 25, 2019 at 5:22 pm

      Thank you ☺
      Currently making them as we speak. Just wondering how you pour each chocolate on to make it look nice and marbled? X

    • Jane's Patisserie on May 25, 2019 at 5:31 pm

      I sorta blob it on with spoons, and then swirl with the end of a cake tester! x

  62. Judles on May 22, 2019 at 1:12 pm

    5 stars
    Look delicious! Can I substitute the cornflower as I haven’t any in at the minute? Thanks

    • Jane's Patisserie on May 22, 2019 at 1:59 pm

      Using cornflour is best for the best result, but using 50g more flour will do.

    • Elaine on March 2, 2020 at 1:24 am

      I was just going to ask the same question about Corn Flour; glad to hear I can use all-purpose. I use a scale for baking (weighing nuts, Chipits, dates, etc.) but for liquids, I use a Pyrex measuring cup. I’m in Canada and can find Corn Syrup on the shelves but for Americans,, perhaps, your supermarkets have a section that sells “British” items. We have a chain in Ontario (called ‘The British Shop’) that sells British goods such as lemon curd, certain biscuits, etc. I’m sure there’s something similar in the US or maybe the manager of your supermarket can order it in. For anyone asking about condensed milk, it’s called Eagle Brand condensed milk. Note – it is NOT the same as Carnation evaporated milk; it is much thicker and sweeter. I hope this helps.

  63. Barbara on May 22, 2019 at 9:45 am

    This look amazing!!

    • Jane's Patisserie on May 22, 2019 at 10:37 am

      Thank you!!

    • Linnie on June 8, 2019 at 9:08 pm

      What is golden syrup?

    • Jane's Patisserie on June 9, 2019 at 11:26 am

      It’s a syrup in the UK that is very commonly used – you can make the caramel without using this recipe – 175g Unsalted Butter, 175g Light Brown Sugar, 397g condensed milk – more information on this post – https://www.janespatisserie.com/2017/01/19/millionaires-flapjacks/

      I do prefer the caramel with the golden syrup in however.

  64. Shan on May 22, 2019 at 8:41 am

    5 stars
    Omg Jane! I didn’t think I could love your recipes any more! Weekend making sorted! Thank you!

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