Millionaires Cookie Bars!
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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!
Caramel
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!
Chocolate
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!
Topping
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.
Tin
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 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
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 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.
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.
- I use this tin!
Find my other recipes on my Recipes Page!
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J x
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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!! 😁