Millionaire cookie bars (gluten and dairy free)
My millionaire cookie bars combine a chocolate chip cookie base with a caramel centre and chocolate topping. It’s totally gluten and dairy free but you’d never know, if you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which butter do you use for the cookie bar base?
For this recipe (and the majority of my bakes) I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
If you can’t get hold of the Stork butter, I would recommend using a hard butter block instead of a soft spread for this recipe.
Which baking tin do you use for this recipe?
I used a standard 20cm square baking tray to make my cookie bars, you can purchase one by clicking here.
How long will they last?
They will last in an airtight container for up to 4 days but are always best served on the day you make them.
Which dairy free chocolate chips do you use for the cookie bar base?
For this recipe and the majority of my baking, I use the Moo Free Dairy Free Baking Chocolate Chips which are available in both milk and white flavours.
Which cream do you use for the caramel?
For this recipe I used the Alpro Single Soy cream however any single soy cream would work.
How long do they take to set?
The caramel will take around 1 hour to set and the chocolate will take an additional 1 hour.
How do I know if the caramel is ready?
The caramel will take around 15 minutes and will still be slightly runny. You can test it is ready by dropping a small amount into a bowl of cold water, if it forms a soft caramel ball when pushed together this means it is ready.
Which chocolate do you use for the topping?
Any dairy free chocolate will work, I personally love the Nomo Dairy Free Chocolate Bar for the milk chocolate alternative and the Free From Kitchen White Chocolate for the white chocolate drizzle.
Millionaire Cookie Bars
Ingredients
For the cookie base
- 110 g dairy free butter block *See FAQs
- 75 g granulated sugar
- 100 g light brown sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 220 g gluten free plain flour
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon sea salt
- 1 tablespoon cornflour
- 100 g dairy free milk chocolate chips *See FAQs
For the caramel layer
- 160 g caster sugar
- 130 g golden syrup
- 175 ml dairy free soy cream *See FAQs
- 1 teaspoon vanilla extract
- 40 g dairy free butter
For the chocolate layer
- 200 g dairy free milk chocolate *See FAQs
- 75 g dairy free milk chocolate *See FAQs
Instructions
For the cookie base
- Preheat your oven to 180°C and grease and line a 20cm square springform baking tray.
- Add your dairy free butter, light brown sugar and granulated sugar to a large mixing bowl and whisk with an electric whisk until light and fluffy.
- Add your egg and continue to whisk. Add your vanilla extract and whisk again.
- Add your flour, xanthan gum, cornflour and sea salt and mix well to form a dough.
- Fold in the dairy free chocolate chips.
- Transfer the mixture to your prepared baking tray, ensuring it's pressed into all the corners. Bake for 20-25 minutes, until golden brown on the top. Mine took around 22 minutes.
- Remove from the oven and leave to completely cool in the tin while you make the caramel layer.
Make the caramel
- Add your caster sugar, golden syrup, vanilla extract and soy cream to a saucepan and place over a low heat. Stir until fully combined. Stir in the butter and bring to a simmer on a medium heat.
- Simmer for around 15 minutes, continuing to stir constantly so it doesn't stick or burn. The caramel will start to thicken up but will still be slightly runny. You wil be able to tell it's ready by dropping a small amount into a bowl of cold water, it should form a soft caramel ball when pressed together.
- Pour the caramel on top of the cookie base and place in the fridge to set for atleast an hour before adding the chocolate.
Add the chocolate layer
- Melt the milk chocolate in a saucepan and then pour on top of the caramel. Melt the white chocolate and drizzle lines across the milk chocolate then swirl using a cake skewer to form a nice pattern.
- Place back in the fridge for atleast an hour, until fully set.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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