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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
Millionaires Cookie Bars!
Ingredients
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
Instructions
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 till smooth. (I used an electric whisk)
- Add in the Dry Ingredients and the Chocolate Chips and mix with a spatula till 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 till 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 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!
- 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 till 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.
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.
ENJOY!
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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.
62 Comments
Matt
July 1, 2020 at 3:37 pmDo you wait for the caramel to set before putting the chocolate on ?
Jane's Patisserie
July 1, 2020 at 7:39 pmYep, as mentioned on the recipe you leave it to set for 1-2 hours.
Christina
June 19, 2020 at 8:36 pmMaking 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
Lisa White
June 19, 2020 at 7:15 pmHello 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
June 19, 2020 at 7:24 pmHey! 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
June 19, 2020 at 9:10 pmThank 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
June 20, 2020 at 8:41 amSlightly soft caramel just means it wasn’t boiled for quite long enough! xx
Heather
June 17, 2020 at 2:47 pmI 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
June 17, 2020 at 6:53 pmHiya! 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
Holly
June 11, 2020 at 5:53 pmHi 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
June 12, 2020 at 10:10 amHiya – 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
Sophie
May 27, 2020 at 3:40 pmHi 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
Sophie
Jane's Patisserie
May 27, 2020 at 6:19 pmHey – no unfortunately you can’t use ready made caramel – it doesn’t set and it’s a sloppy mess! x
Belinda
May 22, 2020 at 5:20 pmHi Jane,
Looking to make this tomorrow can you use evaporated milk instead of condensed?
Jane's Patisserie
May 22, 2020 at 7:48 pmUnfortunately they are not a straight swap – you can apparently make condensed milk from evaporated and sugar though so it’s worth a google!
Suzanne
May 18, 2020 at 3:20 amYou could try using rice flour or arrowroot powder
Wemi
May 15, 2020 at 3:19 pmUgh 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!!
Kate
April 18, 2020 at 2:07 pmCan you freeze these? 😊
Jane's Patisserie
May 3, 2020 at 7:25 pmYes you can!
Holly Smelt
April 9, 2020 at 5:24 amAnd is caster sugar the same as granulated sugar?
Suzanne
May 18, 2020 at 3:13 amCaster sugar is just a little finer grain. You could blend it slightly.
Holly
April 9, 2020 at 5:23 amIs 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?
Karen Risch
February 23, 2020 at 9:25 pmPlease CONVERT to CUPS & TEASPOONS~ thank You!😊
Jane's Patisserie
February 23, 2020 at 10:38 pmHello – 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
June 18, 2020 at 8:12 amSo 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
June 18, 2020 at 7:27 pmHiya – 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!
Jackie
January 7, 2020 at 2:02 amMade 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!!
SHEILA DOIRON
December 16, 2019 at 1:41 pmby condensed milk you do not mean sweetened condensed do you just canned milk
Jane's Patisserie
December 16, 2019 at 8:14 pmI mean condensed milk… In the uk we just call it condensed milk. Most are sweetened.
Sharon
November 22, 2019 at 9:49 pmHi Jane!
Can I use this recipe in a 9″ round foil dish?
Thanks
Jane's Patisserie
November 23, 2019 at 8:09 amYou 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 pmDelicious. 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 amI 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 amHiya – 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 pmLove 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 amPlease 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 amHello! 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 pmMy caramel broke do you have you experienced this before?
Jane's Patisserie
July 5, 2019 at 10:07 pmYou 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 pmI 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 pmI’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 amI 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 pmHi 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 pmI’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 amCan I use honey in the place of golden syrup? I don’t have any 😁
Pat
May 27, 2019 at 2:49 amThis 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 pmHiya – 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 amI 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 pmAmazing!! 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 pmHi 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 🙂
Emily
Jane's Patisserie
May 24, 2019 at 8:40 pmI melt them separately! x
Emily GRAY
May 25, 2019 at 5:22 pmThank 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 pmI sorta blob it on with spoons, and then swirl with the end of a cake tester! x
Judles
May 22, 2019 at 1:12 pmLook 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 pmUsing cornflour is best for the best result, but using 50g more flour will do.
Elaine
March 2, 2020 at 1:24 amI 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 amThis look amazing!!
Jane's Patisserie
May 22, 2019 at 10:37 amThank you!!
Linnie
June 8, 2019 at 9:08 pmWhat is golden syrup?
Jane's Patisserie
June 9, 2019 at 11:26 amIt’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.
Shan
May 22, 2019 at 8:41 amOmg Jane! I didn’t think I could love your recipes any more! Weekend making sorted! Thank you!
Jane's Patisserie
May 22, 2019 at 10:36 amThank you so much!!