Chocolate Chip Cookie Millionaire Bars
These Chocolate Chip Cookie Millionaire Bars are crazy good! Layers of soft and chewy chocolate chip cookies, buttery caramel and rich milk chocolate ganache complete these triple decker bars!
Ingredients
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
Instructions
- 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.