Millionaires Cookie Bars!

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Triple Chocolate Chip Cookie Bars, with Homemade Caramel, and a Triple Chocolate Layer… Millionaires Cookie Bars!

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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. 

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! 

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!

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

5 from 6 votes
Millionaires Cookie Bars 
Millionaires Cookie Bars!
Prep Time
20 mins
Cook Time
30 mins
Cooling Time
2 hrs
Total Time
2 hrs 50 mins

Chocolate Chip Cookie Bars, with Homemade Caramel, and a Chocolate Layer... Millionaires Cookie Bars!

Course: Traybakes
Cuisine: Millionaires Shortbread
Keyword: Caramel, Cookies, Millionaires
Servings: 25 Slices
Calories: 355 kcal
Author: Jane's Patisserie
Cookie Bars
  • 275 g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Corn Flour
  • 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
  1. Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper, and leave to the side for now.

  2. Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.

  3. 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 till smooth. (I used an electric whisk)

  4. Add in the Dry Ingredients and the Chocolate Chips and mix with a spatula till a thick cookie dough is formed.

  5. 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’!

  6. Leave to cool whilst doing the next stages.

For the Caramel
  1. In a large saucepan pour the Condensed Milk, Unsalted Butter, Sugar, and Golden Syrup and melt on a medium heat till the Sugar has dissolved – stir frequently to stop anything from catching.

  2. Once the Sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back! 

  3. The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!

  4. Pour the caramel onto the Cookie Bars and leave to set for one-two hours on the side.

For the Chocolate
  1. Melt your three chocoaltes carefully till smooth - I personally do this in the microwave.

  2. Drizzle over the caramel in a swirly pattern, or however you fancy, and leave to set fully on the side, or in the fridge.

Recipe Notes
  • 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. 
Nutrition Facts
Millionaires Cookie Bars!
Amount Per Serving
Calories 355 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 42mg14%
Sodium 139mg6%
Potassium 171mg5%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 31g34%
Protein 4g8%
Vitamin A 375IU8%
Vitamin C 0.4mg0%
Calcium 92mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


Find my other Recipes on my Recipes Page!

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Karen Risch
    February 23, 2020 at 9:25 pm

    Please CONVERT to CUPS & TEASPOONS~ thank You!😊

    • Jane's Patisserie
      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!

  • Jackie
    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!!

    December 16, 2019 at 1:41 pm

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

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

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

  • Sharon
    November 22, 2019 at 9:49 pm

    Hi Jane!

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


    • Jane's Patisserie
      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.

  • Samantha
    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.

  • Mary T
    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
      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!

  • Clare
    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 🙂

  • Pam
    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
      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.

  • Dee
    July 5, 2019 at 1:29 pm

    My caramel broke do you have you experienced this before?

    • Jane's Patisserie
      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
      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
      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
      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!!

  • suzanne
    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
      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.

  • Milena
    May 30, 2019 at 5:55 am

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

  • Pat
    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
      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
      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.

  • Emily GRAY
    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

  • Emily Gray
    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
      May 24, 2019 at 8:40 pm

      I melt them separately! x

    • Emily GRAY
      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
      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

  • Judles
    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
      May 22, 2019 at 1:59 pm

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

    • Elaine
      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.

  • Barbara
    May 22, 2019 at 9:45 am

    This look amazing!!

  • Shan
    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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