Introduction

Millionaires Cookie Bars are a decadent treat combining a soft cookie base, rich homemade caramel, and a luscious chocolate topping. This layered dessert offers a delightful mix of textures and flavors that are sure to impress family and friends.

The image shows several stacked dessert squares with three distinct layers. The bottom layer is a light brown cookie dough filled with dark and white chocolate chips, giving it a rough texture. The middle layer is smooth and thick, colored caramel brown. The top layer is a thin swirl of dark and white chocolate, creating a marbled pattern with a shiny finish. The squares are placed on a white marbled surface, with some pieces scattered in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

275 g plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
1 tbsp cornflour
115 g unsalted butter (for the cookie base)
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
200 g unsalted butter (for the caramel)
3 tbsp caster sugar
4 tbsp golden syrup
397 g condensed milk (one tin)
100 g white chocolate (for topping)
100 g milk chocolate (for topping)
100 g dark chocolate (for topping)

Instructions

Step 1: Preheat your oven to 190°C (170°C fan). Line a 9×9-inch square tin with parchment paper and set aside.
Step 2: In a bowl, whisk together the plain flour, bicarbonate of soda, salt, and cornflour until evenly combined. Set aside.
Step 3: In a larger bowl, melt 115 g unsalted butter. Add the granulated sugar and light brown sugar, whisking for about 2 minutes until the sugar starts to dissolve and the mixture is smooth.
Step 4: Add the egg and vanilla extract, and whisk briefly until smooth. Using an electric whisk is helpful here.
Step 5: Add the dry ingredients and all three types of chocolate chips to the wet mixture. Fold gently with a spatula until a thick cookie dough forms.
Step 6: Press the dough evenly into the prepared tin. Bake for 18–22 minutes, until the top looks dry but not browned.
Step 7: Remove from the oven and let the cookie base cool while you prepare the caramel.
Step 8: For the caramel, place the 200 g unsalted butter, caster sugar, golden syrup, and condensed milk into a large saucepan over medium heat.
Step 9: Stir frequently as the butter melts and the sugar dissolves, ensuring nothing sticks to the pan.
Step 10: Increase the heat to high and bring the mixture to a boil. Boil for 5–7 minutes, stirring constantly to prevent burning. Be cautious as the mixture is very hot.
Step 11: The caramel is ready when it becomes a slightly darker golden color and thickens to a soft fudge-like texture.
Step 12: Pour the caramel evenly over the cooled cookie base. Allow it to set for 1–2 hours at room temperature.
Step 13: Melt the white, milk, and dark chocolates carefully until smooth. You can do this gently in the microwave or over a double boiler.
Step 14: Drizzle the melted chocolates over the set caramel layer in a swirly pattern or as you like.
Step 15: Let the chocolate topping set completely at room temperature or in the fridge before cutting into bars and serving.

Tips & Variations

Use a mix of chocolate chips for texture in the cookie base, but feel free to swap for nuts or dried fruit if preferred.
For a quicker caramel, use ready-made dulce de leche, though homemade caramel adds the best flavor.
Allow the bars to fully cool and set before slicing to get clean edges.
Store bars in an airtight container to keep the caramel soft and the chocolate smooth.

Storage

Store the Millionaires Cookie Bars in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to one week. Let refrigerated bars come to room temperature before serving to soften the caramel and chocolate layers.

How to Serve

A close-up of a three-layer square dessert bar held by a woman's hand, showing the detailed layers clearly. The bottom layer is a thick, golden cookie dough with visible chocolate chips and white chocolate chunks creating a textured look. The middle layer is smooth and creamy caramel with a light amber color. The top layer is a shiny, marbled mix of milk and white chocolate with swirled patterns, adding a glossy finish. In the blurred background, more pieces of the same dessert are visible, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid making the bars too salty.

What’s the best way to melt chocolate without burning it?

Melt chocolate slowly in short bursts in the microwave, stirring between each burst, or use a double boiler to gently heat the chocolate until smooth.