Millionaires Cookie Bars! - Bestrecipe005

  • 275 g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Corn Flour
  • 115 g Unsalted Butter
  • 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
  • 3 tbsp Caster Sugar
  • 4 tbsp Golden Syrup
  • 397 g Condensed Milk (one tin)

  • 100 g White Chocolate
  • 100 g Milk Chocolate
  • 100 g Dark Chocolate
  • Grams – Ounces

  1. Preheat your oven to 190C/170C Fan and line a 9x9inch Square
    Tin with parchment paper, and leave to the side for now. 
  2. Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour
    together so its evenly distributed – leave to the side. 
  3. In a larger bowl, melt the butter. Add in the two sugars,
    and whisk for about 2 minutes so the sugar starts to dissolve and the mixture
    is smooth. Add in the Egg and the Vanilla, and whisk again briefly till smooth.
    (I used an electric whisk) 
  4. Add in the Dry Ingredients and the Chocolate Chips and mix
    with a spatula till a thick cookie dough is formed. 
  5. Press the mixture into the bottom of the tin. Bake the
    traybake in the oven for 18-22 minutes, until the top of the cookie bake looks
    ‘dry’! 
  6. Leave to cool whilst doing the next stages. 

  1. In a large saucepan pour the Condensed Milk, Unsalted
    Butter, Sugar, and Golden Syrup and melt on a medium heat till the Sugar has
    dissolved – stir frequently to stop anything from catching. 
  2. Once the Sugar has dissolved, turn the heat up high and let
    the mixture come to boiling point and boil for 5-7 minutes stiring constantly
    so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and
    can burn you if it splashes back! 
  3. The mixture will be ready when it has changed to a slightly
    darker golden colour, and has thickened to a soft fudge texture! 
  4. Pour the caramel onto the Cookie Bars and leave to set for
    one-two hours on the side.

  1. Melt your three chocoaltes carefully till smooth – I
    personally do this in the microwave. 
  2. Drizzle over the caramel in a swirly pattern, or however you
    fancy, and leave to set fully on the side, or in the fridge.

This Recipe adapted from >>>> Click Here


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