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
© 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!