Easy Millionaires Cookie Bars

A buttery chocolate chip cookie base, THE BEST vegan caramel topped with a decorative feathered white and dark topping. 

 

Watch me make these bars here.

 

A fun and exciting twist on a classic: instead of a shortbread base, I used a delicious chocolate chip cookie base. It’s buttery, delicious and has yummy chocolate chips inside! What could be better?!!

There’s even a dark and white chocolate design on top to finish it off! This recipes has 3 steps: a ‘melt in the mouth’ buttery base, ultra gooey caramel and rich chocolate topping. Super easy, fully vegan and is fun to make!

Let’s get baking! 

 

How to make Cookie Based Millionaires Bars:

 

Let’s start off with the base. 
As I mentioned, I decided to go for a chocolate chip cookie base for this recipe. It’s super easy to switch up and tastes divine! It really makes your mouth water! I used dairy-free milk chocolate chips in the base, as I didn’t want it too sweet and it’s a nice contrast with the dark and white chocolate on-top.

Caramel core. This is probably the best caramel filling for a millionaires you’ll ever try, no exaggeration.

Even the smell of it just makes you want to dunk your face in- haha (Disclaimer, please don’t as it’s super hot and you could injure yourself!).
This caramel is super easy to make, contains minimal ingredients and creates a thick and ultra chewy caramel which doesn’t ooze out the sides of the bars.
I have made so many caramels, and most of the time, the caramel doesn’t set as you want it too and can ooze out of the bar when its been at room temprature. It can be a nightmare. All you want is a clean cut and THIS is just perfect!
You can slice the caramel and it stays set!!! Hallelujah!

Lastly, the chocolate topping. I am a sucker for a feathered chocolate design on dessert bars. I think the herringbone design is stunning and look’s truly impressive, which can fool people into thinking you know what your doing, when really your just creating lines of chocolate and swirling it around- haha!

Looking for more cookie based recipes? Look no further:

Vegan Baked Cookie Dough Cheesecake 

The BEST Vegan Chocolate Chip Cookies

Vegan Brownie Cookie Dough Bars

Easy Subway Inspired S’mores Cookies

Notes*
What vegan block butter to use?
My favourite vegan / dairy-free block butters are ‘Naturli Vegan Block’ or Flora Plant Based Block Butter Alternative (salted or unsalted).

Alternatively, you can use dairy-free / vegan margarine for the caramel, it just won’t hold it’s shape as well as block butter.

What condensed milk should I use?
My two favourites are ‘Natures Charm Coconut Condensed Milk’ and ‘Carnation Oat based condensed milk’. Both are vegan and can be found in supermarkets and online.

Preparation: 10 minutes

Baking time: 20-25 minutes

Serves: 10-12 (depending on the size)
Level: Easy

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Ingredients for the base

• 275g of plain flour
• 95g of caster sugar
• 200g of dairy-free softened butter / margarine
• 50g of dairy-free chocolate chips (milk or dark)

Ingredients for the caramel

• 400g of vegan condensed milk (see notes*)
• 120g of dairy-free block butter (See notes*)
• 80g of golden syrup
• 25g of caster sugar

Ingredients for the chocolate topping

• 140g of dairy-free dark / milk chocolate
• 45g of dairy-free white chocolate (I use Sainsbury’s Own Free From White Chocolate)

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Method (base)

1. Preheat the oven to 180 degrees c fan and line a 8×8 inch square / loose base tin with grease proof paper. Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when ready.

2. In a medium sized mixing bowl, add in the flour and sugar. Stir to combine. Add in the softened butter / margarine and using your fingertips, rub the butter / margarine into the flour and sugar mixture until a crumbly dough forms.

Fold in the chocolate chips.

3. Firmly press the mixture into the base of the lined tin, trying to get it as even as possible.

Tip: As the cookie dough is sticky, coat your fingers in some plain flour before pressing it into the tin to prevent sticking.

Place into the middle of the oven and bake for 20-25 minutes or until lightly golden on top.

Remove from the oven and set aside to cool while you make the caramel.

Method (caramel)

1.  Place all of the caramel ingredients into a medium / large saucepan. Place the pan on the hob over a low heat.

2. Firstly, you’ll see the butter melt into everything. Give it a little stir. Keep it on a low, steady boil. This will take approximately 20 minutes. You’ll want to stir this constantly with a whisk to prevent the caramel sticking and burning on the pan. After 20 minutes, the caramel will turn very thick. Be patient, this does take a while, but it’s worth the wait!

3. Pour the thick caramel quickly on top / over of the base. Use an off-set spatula to quickly spread out the caramel, making sure it’s even. This caramel will set quickly so you want to be fast when pouring and spreading.

Set aside to cool for 30 minutes, then transfer into the fridge for an hour until fully set.

Tip: You can leave it in the fridge overnight, then allow it to come to room temperature.

Method (chocolate topping)

1. Fill a small saucepan 1/2 full with water, add a bowl on top of the pan creating a bain-marie, place onto the hob over low/ medium heat. Add the dark chocolate into the bowl and allow to melt. Once melted, remove the bowl from the heat, add another bowl on top and repeat for the white chocolate.

2. Pour the melted dark chocolate over the set caramel, and tilt the pan to evenly coat. Try to get it as smooth as possible. Tap the tin on the work top a few times to flatten the chocolate and to remove any unwanted air bubbles.

3. Add the melted white chocolate into a piping bag, snip off the tip and pipe horizontal stripes of the white chocolate across the surface, then feather using a skewer by dragging it up and down the surface of the chocolate, perpendicular to the lines that you just piped. This creates the feather / herringbone effect.

4. Place into the fridge for an hour to set the chocolate.

Remove from the pan by using the grease proof paper slings, cut into slices using a sharp knife, wiping between each.

Tip: Turn the millionaires upside down before cutting. As the base is soft and the caramel & chocolate is hard, this prevents the base from squishing.

Tip: To help cut the bars neatly, heat up the knife before cutting in a bowl full of hot water or use a kitchen blow torch to gently heat the knife. Be very careful when doing this.

To store:

Keep these millionaires bars in a sealed container in the fridge.

Best enjoyed within 3-5 days of making.

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