Chocolate Chip Cookie Millionaire Bars are a fun twist on a classic millionaire bar: instead of a shortbread base, I used a chewy chocolate chip cookie! Then there’s a thick caramel layer and a chocolate ganache layer to cap it all off!
I have been super inspired lately and I am so happy about it! After the rough 2020 year I had, I am so excited to finally feel like myself again, but a better, stronger and more resilient version. I always heard your 30s were amazing and weirdly, I have felt a gradual, but noticeable shift since I turned 30 in January and I am loving it. So expect tons of new, awesome recipes coming down the pipeline!
I had to kickstart my accomplished-feeling self with these bars. They are crazy in the best way – a fun twist, a ton going on, and SO delicious! Cookies, caramel, chocolate, and sea salt for that addictive sweet and salty element? How can you not go crazy for them?!
These Chocolate Chip Cookie Millionaire Bars have a few components and take a little while to make, but I promise they are worth the minor trouble and labor!
Chocolate Chip Cookie Base
Traditionally, millionaire bars have a shortbread cookie base. I like shortbread, but it tends to be dry and crumbly which isn’t my favorite so I wanted to do something different. Thus, I figured a chocolate chip cookie would be the perfect vehicle for my remix and boy, was I right about this one! My chocolate chip cookie bar base is soft and chewy but sturdy enough to hold that thick layer of caramel and chocolate. It’s perfect and uncomplicated – just your usual cookie ingredients baked in an even layer in a pan. For easy cleanup and prep, I like to line the pan with foil or parchment paper beforehand and grease it well, extending the sides of the foil or parchment over the edges of the pan. That way, you can lift the entire thing out of the pan by the overhangs and cut it into squares.
The caramel layer is very easy to make and cooks in one saucepan on the stove. It just requires a few simple ingredients – butter, sweetened condensed milk, corn syrup, brown sugar, vanilla, and a little salt. You want to cook it until it deepens in color and thickens. Everyone’s stovetop is different, but this took me about 10 minutes on medium-low heat.
The chocolate ganache is the final component to these millionaire bars and by far the easiest! Just heat some heavy whipping cream and pour it over some semi-sweet chocolate chips in a bowl and stir until melted and smooth. Pour the melted ganache over the caramel layer and smooth. Sprinkle with sea salt if using, then either let set at room temperature or refrigerate until set and cut into bars! It couldn’t be easier.
Thick, chewy, buttery, gooey, chocolaty wonders: these Chocolate Chip Cookie Millionaire Bars tick all the boxes!
Chocolate Chip Cookie Millionaire Bars
For the Cookie Bars:
- 12 Tbsp (1½ sticks) unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp vanilla extract
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
For the Caramel Layer:
- 28 ounces Two (14 oz) cans sweetened condensed milk
- 1 cup brown sugar
- 12 Tbsp (1½ sticks) unsalted butter cubed
- 1/3 cup light corn syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Ganache:
- 2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- Flaky sea salt for garnish, if using
- Preheat oven to 350° degrees F. Line a 13x9 light metal rectangular baking pan with foil or parchment paper, extending the sides of the foil over the edges of the pan. Spray the foil lightly with cooking spray; set aside.
- For the Cookie Bars: In a large bowl of a stand mixer, cream together the butter and sugars together with the paddle attachment until creamy and fluffy, about 1 minute. Add in the egg and egg yolk, mixing well, followed by the vanilla, scraping down the bottom and sides of the bowl as needed. Lastly, add in the baking soda, cornstarch, salt and flour and mix on low speed until a soft dough comes together. Stir in the chocolate chips by hand.
- Spread the dough evenly into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
- For the Caramel Layer: In a medium saucepan, combine the sweetened condensed milk, cubed butter, brown sugar, and corn syrup over medium heat. Cook, stirring occasionally as butter melts and so mixture becomes well combined. As the mixture comes to a boil, start to stir constantly. Once the mixture comes to a full boil, reduce the heat to medium-low and simmer, stirring constantly, for about 10-15 minutes or until mixture darkens in color (turns a light golden caramel brown) and thickens. Mixture should almost pull away from the sides of the pan. Everyone's stovetop is different so your mixture may take longer or shorter. Remove from heat and whisk in the vanilla and salt.
- Pour the caramel layer evenly over the cooled cookie bars and spread into an even layer. Cool completely at room temperature, uncovered, about 2 hours. You can also expedite in the fridge for about an hour.
- For the Chocolate Ganache Layer: Add chocolate chips to a small bowl. In a microwaveable glass measuring cup, add in the heavy cream and microwave until hot to the touch, about 30 seconds. Pour the hot heavy cream over the chocolate chips in the bowl. Let stand about 3-5 minutes, then whisk slowly until mixture is smooth and melted. Pour the melted mixture evenly over the caramel layer and spread into an even layer.
- Allow the chocolate ganache layer to set, about 1 hour at room temperature, before cutting into bars. You can also expedite this layer by refrigerating for about 30 minutes. For the cleanest cuts, I like to run a very sharp knife under very hot water, wipe the knife dry, and then cut the bars, repeating after each knife cut.
You’re going to LOVE these crazy delicious bars!
Have a super sweet day!
Hi Hayley – I discovered you on instagram and love your imaginative baking! I’ve been meaning to try something from you for a while, and I finally decided on these last night as I had major PMS and only something outrageously indulgent was going to cure it. I loved the concept straight away, as I agree – the standard shortbread base is usually so dry, flavourless, and meh. I actually halved the recipe (trying to be sensible in case I ended up eating most of it). I think I must have used way too much chocolate because the chocolate is too thick and a bit overpowering on mine. I only had a bar of dark choc rather than the chips so maybe that also made a difference. I also used GF flour to make it GF as I’m intolerant, and that worked fine for the cookie. And maybe I needed to add more salt and vanilla into the caramel, it was a bit overpowered by the cookie and the chocolate. All that is to say, it was still delicious 🙂 whenever I’m feeling generous I’ll make it again for someone else. Thanks!