May 22, 2019
Millionaires Cookie Bars!
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Triple Chocolate Chip Cookie Bars, with Homemade Caramel, and a Triple Chocolate Layer… Millionaires Cookie Bars!
This post may contain Affiliate Links.
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.
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.
Thanks!x
Hi can the egg be replaced with an egg replacer?
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 ?
Half would work in a 7″ square – but yes, one small egg! x
Hi I have golden granulated sugar can I use that ?
Thanks
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
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
Hiya, I would use light brown sugar for the cookie bar and the golden caster for the Caramel x
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
Hiya, granulated sugar can sometimes leave a grainy texture so make sure it is dissolved properly before boiling x
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… 😊
I only have an 8×8 tin. Would this still work or would I need to change the amount?
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?
Thanks
Hii! It may just be the angle of my photo that is making them look thicker x
Another amazing recipe
So easy to follow the kids said these were delicious
Thankyou for sharing this recipe
Wow, just made these, another stunning recipe thank you
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!
Yes, cornflour in the UK is cornstarch in the US! Xx
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
Phew!!! Corn flower was a concern for me as well! I have corn starch!!
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.
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?
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!
Hi Jane, what would you say to using cheap chocolate? Or do you generally use branded?
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
Thank you!
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!
Hi!
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?
Thankyou
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
Hi Jane, my brother has recently become gluten free so I was wondering if the plain flour could be swapped for gluten free flour?
yes it can be! x
These are delicious! I’ve never been able to make caramel that sets but following your instructions it was perfect!!
Ahh yay! I’m so glad you liked it!! x
Does the cookie layer need to be completely cool before you add the caramel?
No, it’s fine for it to still be warm xx
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….
Thanks!
It can vary quite a bit depending on where you are, the heat of the kitchen etc! x
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
Faye
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
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?
So if you changed the tin size, it would definitely change the recipe/timings – but how much depends on the size of tin xx
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
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.
Hi Jane.
Where can I find golden syrup? What brand should I look for? Or is it the same thing as corn syrup?
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
Hi Jane
Could these be made in advance and frozen?
Thank you
Yes they can! X
Can I used softened butter instead of melted butter?
Melted butter is best. x
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?
Kevin.
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!!
I ordered condensed milk on line and it’s sweetened condensed milk. Will this be ok?
Yes typically it’s sweetened in the UK I believe!
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'”?
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!
Hi!
Looking forward trying this recipe! I am just wondering if you’re melting all three chocolates at the same time, in the same bowl?
Hey! No you don’t as they’d all mix together to one colour x
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!! 😁
Hi Jane, is it possible to make the caramel using ‘lighter’ condensed milk at all?
Many thanks xx
It can sometimes make a softer set, but otherwise works okay!
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
A 12×8″ is about 1.2x the recipe so not much bigger, but still more! Baking time will increase slightly x
Do you wait for the caramel to set before putting the chocolate on ?
Yep, as mentioned on the recipe you leave it to set for 1-2 hours.
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
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
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
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?
Slightly soft caramel just means it wasn’t boiled for quite long enough! xx
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 🙈
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
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!
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
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
Sophie
Hey – no unfortunately you can’t use ready made caramel – it doesn’t set and it’s a sloppy mess! x
Hi Jane,
Looking to make this tomorrow can you use evaporated milk instead of condensed?
Unfortunately they are not a straight swap – you can apparently make condensed milk from evaporated and sugar though so it’s worth a google!
You could try using rice flour or arrowroot powder
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!!
Can you freeze these? 😊
Yes you can!
And is caster sugar the same as granulated sugar?
Caster sugar is just a little finer grain. You could blend it slightly.
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?
Please CONVERT to CUPS & TEASPOONS~ thank You!😊
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!
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?
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!
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!!
by condensed milk you do not mean sweetened condensed do you just canned milk
I mean condensed milk… In the uk we just call it condensed milk. Most are sweetened.
Hi Jane!
Can I use this recipe in a 9″ round foil dish?
Thanks
You could – but a 9″ round is equal to an 8″ square in volume, so the baking times might vary.
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.
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
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!
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 🙂
Please please please….I’m begging some to convert the recipe into cups!!! Dying to make these.
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.
My caramel broke do you have you experienced this before?
You caramel broke? I’m unsure what that means. If you’re in America, did you definitely use the correct ingredients?
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.
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!
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!!
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…
I’m unsure I’m afraid as I have only ever made it with golden syrup, and I always have it at home.
Can I use honey in the place of golden syrup? I don’t have any 😁
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
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!
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.
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
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 🙂
Emily
I melt them separately! x
Thank you ☺
Currently making them as we speak. Just wondering how you pour each chocolate on to make it look nice and marbled? X
I sorta blob it on with spoons, and then swirl with the end of a cake tester! x
Look delicious! Can I substitute the cornflower as I haven’t any in at the minute? Thanks
Using cornflour is best for the best result, but using 50g more flour will do.
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.
This look amazing!!
Thank you!!
What is golden syrup?
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.
Omg Jane! I didn’t think I could love your recipes any more! Weekend making sorted! Thank you!
Thank you so much!!