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Millionaire Cookie Bars

Prep Time30 minutes
Cook Time25 minutes
Resting time2 hours
Servings: 9 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.