Chocolate Chip Cookie Millionaire Bars Recipe

Name: Chocolate Chip Cookie Millionaire Bars
Prep time: 30 min
Cook time: 25 min
Total time: 200 min
Yield: 24
Ingredients: Baking spray with flour; 2 (16 1/2 oz.) pkg. refrigerated break-and-bake chocolate chip cookie dough (such as Nestlé Toll House); 2 (14 oz.) cans sweetened condensed milk; 1/2 cup packed light brown sugar; 1/2 cup light corn syrup; 1 teaspoon table salt; 1 cup (8 oz.), plus 2 tablespoons (1 oz.) unsalted butter, cut into 1 tablespoon pats and divided; 1 teaspoon vanilla extract; 2 (4 oz.) bars (56% cacao) semisweet chocolate, finely chopped (about 1 1/3 cups); 1/4 cup heavy whipping cream

Cook Time: 25 minutes

If you love classic Millionaire Bars, then you're in for a treat! Our Chocolate Chip Cookie Millionaire Bars take the traditional recipe up a notch by replacing the usual shortbread base with a soft, buttery chocolate chip cookie dough. This not only gives the bars a comforting, chewy texture, but it also makes the recipe a lot easier to whip up. Imagine a candy bar meets a homestyle cookie in the most indulgent way! Each bite delivers a balance of cookie, rich caramel, and silky semisweet chocolate ganache that will satisfy your sweet tooth.

These bars are perfect for those who enjoy a sweet caramel treat, but with a twist. Though they may not have the classic "snap" of millionaire shortbread, they bring a more tender and satisfying texture. As recipe developer Melissa Gray puts it, This is definitely a hefty, impressive cookie for the sweet/caramel lover in your life. Theyre surprisingly not overly sweet, but a true treat.

Ingredients

Baking spray with flour
2 (16 1/2-ounce) packages refrigerated break-and-bake chocolate chip cookie dough (such as Nestl Toll House)
2 (14-ounce) cans sweetened condensed milk
1/2 cup packed light brown sugar
1/2 cup light corn syrup
1 teaspoon table salt
10 tablespoons unsalted butter, cut into 1 tablespoon pats, divided
1 teaspoon vanilla extract
2 (4-ounce) bars (56% cacao) semisweet chocolate, finely chopped
1/4 cup heavy whipping cream

Directions

Step 1: Preheat your oven to 350F (180C) and gather all your ingredients.

Step 2: Spray a 13x9-inch baking pan with baking spray, then line the bottom and sides with parchment paper. Leave a 1-2 inch overhang on the long sides of the pan.

Step 3: Break apart the cookie dough along the perforations and evenly scatter the pieces across the bottom of the prepared pan. Let the dough stand at room temperature for 5-10 minutes to soften.

Step 4: Place a sheet of plastic wrap directly on top of the dough, then press it down evenly into the pan to create a smooth layer. Remove the plastic wrap and discard.

Step 5: Bake the cookie base in the preheated oven for 25-30 minutes, or until golden brown and a wooden pick inserted into the center comes out clean or with just a few moist crumbs.

Step 6: Let the cookie layer cool in the pan on a wire rack while you prepare the caramel filling.

Step 7: In a large saucepan, combine the sweetened condensed milk, brown sugar, corn syrup, salt, and 1 cup of butter. Cook over medium heat, whisking constantly, until the butter melts and the mixture starts to bubble (about 10 minutes).

Step 8: Continue to cook, whisking constantly, until the mixture thickens, turns a caramel color, and reaches 235F (113C) on a candy or instant-read thermometer (about 10 more minutes).

Step 9: Remove from heat and stir in the vanilla extract until combined.

Step 10: Quickly pour the caramel over the cooled cookie layer and spread it into an even layer using a small offset spatula. Chill the pan in the refrigerator, uncovered, for about 1 hour or until the caramel has set.

Step 11: For the chocolate ganache, combine the semisweet chocolate, whipping cream, and the remaining 2 tablespoons of butter in a medium, heatproof bowl. Place the bowl over a saucepan filled with 1 inch of simmering water, making sure the bottom of the bowl does not touch the water.

Step 12: Stir the mixture constantly until the chocolate is melted and smooth, about 2-3 minutes.

Step 13: Working quickly, pour and spread the chocolate ganache evenly over the chilled caramel layer.

Step 14: Return the pan to the refrigerator and chill uncovered for another 1 hour, or until the chocolate layer has fully set.

Step 15: Once set, use the parchment paper overhang to lift the bars from the pan and transfer them to a cutting board.

Step 16: Using a warm, dry, sharp knife, cut the bars into squares. Wipe the knife clean with a damp paper towel between cuts to ensure clean edges.

Step 17: Serve immediately or store the bars in an airtight at room temperature for 3-5 days.

Nutrition Facts (per serving)

Calories: 485
Total Fat: 25g (32% Daily Value)
Saturated Fat: 13g (67% Daily Value)
Cholesterol: 44mg (15% Daily Value)
Sodium: 278mg (12% Daily Value)
Total Carbohydrate: 63g (23% Daily Value)
Dietary Fiber: 1g (4% Daily Value)
Total Sugars: 54g
Protein: 6g (11% Daily Value)
Vitamin C: 1mg (1% Daily Value)
Calcium: 143mg (11% Daily Value)
Iron: 1mg (7% Daily Value)
Potassium: 281mg (6% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Please consult a doctor or dietitian if you have dietary concerns.

Chocolate Chip Cookie Millionaire Bars Recipe

Chocolate Chip Cookie Millionaire Bars are a delicious twist on the traditional millionaires shortbread, incorporating a chewy chocolate chip cookie base in place of the crisp shortbread. These decadent bars feature three indulgent layers: a buttery chocolate chip cookie crust, a rich caramel filling, and a smooth layer of semisweet chocolate ganache. While the combination of cookie dough and caramel has become a staple in many kitchens, the origins of Millionaire Bars themselves date back to the United Kingdom, where the concept of "millionaire's shortbread" was born in the 19th century.

Origin Story

The concept of Millionaire Bars began in the UK and was initially referred to as Millionaires Shortbread. The desserts roots are often traced to Scottish cuisine, where shortbread is a beloved traditional treat. In the UK, shortbread is often made with butter, sugar, and flour, but the addition of caramel and chocolate created a more luxurious versionhence the "millionaire" designation. Over time, this treat evolved and took on variations depending on regional preferences and local ingredients. While the classic version remains popular, the chocolate chip cookie variant introduces a familiar American touch, making the treat even more approachable and beloved by dessert enthusiasts around the world.

Regional Variations

The base of Millionaire Bars can vary significantly depending on where you are. In the UK, the traditional shortbread base is the most common, while in the United States, versions with cookie dough are more frequently found. The American take often includes chocolate chips or candy bars, which lend to a chewier texture compared to the crisp shortbread original. The use of refrigerated cookie dough, like the Nestl Toll House dough in this recipe, further simplifies the preparation, making it an ideal treat for busy bakers who still want to impress.

Differences from Similar Dishes

Compared to other caramel-filled desserts, such as caramel squares or traditional millionaire shortbread, the Chocolate Chip Cookie Millionaire Bars stand out with their chewy texture and indulgent cookie dough base. Many caramel desserts rely on a hard or crisp base, but the cookie dough in this variation creates a much softer and more satisfying mouthfeel. Another notable difference is the thickness of the caramel layer, which adds a rich depth of flavor that complements the cookie dough without overpowering it. This unique texture balance makes these bars an extra special treat thats perfect for those who love both cookies and caramel.

Where Are They Usually Served?

Chocolate Chip Cookie Millionaire Bars are perfect for any occasion where you want to impress guests with a rich, indulgent treat. They are often served at parties, potlucks, and family gatherings, and are a favorite choice for holiday dessert tables. They are also popular at bake sales, where their sweet, gooey layers and chewy base make them stand out from more traditional desserts. Whether youre hosting a celebration or just enjoying a lazy afternoon, these bars are sure to become a go-to dessert for any occasion.

Interesting Facts

Despite their luxurious name, Millionaire Bars were originally designed to be an affordable indulgence for families.
The combination of caramel and chocolate became a signature for many popular desserts in the 20th century, with the Millionaire Bars being one of the most beloved versions.
In the United States, these bars are sometimes made with a variety of cookie doughs, including oatmeal or peanut butter cookie dough, for added variety.
While the bars may seem decadent, they are surprisingly easy to make, with no complicated techniques requiredjust layering ingredients in a pan and baking!

Whether youre a fan of chewy cookies, rich caramel, or smooth chocolate, these bars offer the best of all worlds. Try them at your next gathering, and enjoy a taste of luxury in every bite!

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FAQ about Chocolate Chip Cookie Millionaire Bars Recipe

Store these bars in an airtight container at room temperature for up to 3 to 5 days. If you want to keep them for a longer period, you can refrigerate them for up to a week.

Yes, you can freeze these bars. For best results, wrap the bars tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer-safe bag. They can be stored in the freezer for up to 2 months. Let them thaw at room temperature before serving.

You can substitute sweetened condensed milk with homemade caramel, or use a non-dairy option like coconut milk mixed with sugar. However, the texture and flavor might differ slightly.

Yes, you can substitute the chocolate chip cookie dough with other cookie doughs, such as oatmeal or peanut butter, but this will alter the flavor and texture of the bars.

If your caramel layer is not setting, ensure that the caramel has cooked to the correct temperature (235°F or 113°C). If it's still too soft, try returning it to the heat for a few more minutes to thicken.

Yes, these bars can be made a day ahead of time. In fact, they often taste even better the next day after the flavors have had time to meld together.

Yes, refrigerating the bars helps to set the caramel and chocolate layers properly, making them easier to cut and giving them the right consistency.

Yes, you can use milk chocolate or dark chocolate instead of semisweet chocolate, depending on your preference. However, the sweetness of the bars may vary depending on the type of chocolate used.

If your cookie base is too soft or undercooked, it could be due to the dough not being pressed down evenly or not baked long enough. Make sure to bake it until the top is golden brown and a toothpick comes out clean.

You can substitute corn syrup with honey or maple syrup, but keep in mind that the flavor and consistency of the caramel might change slightly.

Comments

sugarplumfairy

04/28/2025 07:14:13 PM

The ingredient list calls for 10 Tbls. unsalted butter, divided but when you look at step 5 of the instructions it calls for you to use 1 CUP of butter, which is 16 Tbls. not 10. This is the critical caramel-making step and without proper directions or amounts this will be a disaster.

Brady

08/10/2025 03:18:33 AM

Coworkers absolutely loved this recipe. I’m going to try using dark brown sugar next time to see if it makes a difference for our personal tastes, but otherwise easy, used Kroger cookie dough and followed the recipe as written.

Leann Lilienstern

04/17/2025 09:43:48 PM

Millionaires means Pecans & Carmel … took out sweetened condensed milk used pecans, and caramel instead …was amazing 🤩

Stephen Perez

04/17/2025 10:19:44 PM

Made it for my buddies — huge hit.

BubblyKelp2159

03/08/2025 04:46:56 PM

Ultimately it wasn't as good as a millionaire desert/traybake made with a digestive biscuit base. Nice though.

Cook Time: 30 minutes