If you love raspberries, these Raspberry & White Chocolate Millionaire’s Cookie Bars are a must! A chewy raspberry cookie base layered with creamy raspberry caramel, topped with white chocolate and a sprinkle of freeze-dried raspberries. The ultimate summer dessert!
Raspberry & White Chocolate Millionaire’s Cookie Bars
Summer is the perfect time for fruity flavours, and nothing screams summer quite like raspberries and lemon of course. If you’re looking for an easy summer dessert recipe, this raspberry and white chocolate traybake is an absolute must-try bake this summer!
This chewy raspberry traybake starts with a soft, buttery cookie base packed with freeze-dried raspberries and white chocolate chunks. I love how the tart raspberries perfectly complement the sweetness of the chocolate. It is a match made in heaven.
The star of the bake is the second layer, raspberry-flavoured caramel (yes it tastes as good as it sounds!), made using Carnation’s condensed milk for a rich, creamy caramel that is made in the microwave which makes this recipe simple, quick, and totally fuss-free!
Finally, the traybake is topped with white chocolate and extra freeze-dried raspberries for a raspberry overload dessert but in the best way possible!
If you love easy summer bakes and fruity desserts, this raspberry and white chocolate traybake should definitely be at the top of your baking list! Be sure to check out more of my summer dessert recipes for even more fruity inspiration.
Other Fruity Recipes
Ingredients
For the Cookie Base:
- 120g unsalted butter, softened- I use unsalted butter for these Raspberry cookies, Unsalted butter gives you full control over the salt content in your cookie dough! It creates a rich, buttery base and Using room-temperature butter helps cream it smoothly with sugar, giving your cookies a perfectly soft and chewy structure.
- 200g Caster sugar- Caster sugar adds sweetness and helps achieve slightly crispy edges, giving that classic bakery-style cookie finish. You can use a mix of caster sugar and light brown sugar if you’d prefer. light brown sugar will add a slight caramel flavour!
- 1 large egg and One Egg Yolk- Eggs provide structure, stability, and moisture. They help bind the ingredients together and contribute to that soft and rich interior that makes cookies irresistible. This recipe uses one large egg and 1 egg yolk for the perfect consistency. I like to add an extra egg yolk as it makes the cookies richer, softer and chewier cookie!
- 260g plain flour- I use plain flour for these cookies then add my raising agents. this is also known as all purpose flour!
- 20g Cornflour- Adding cornflour makes the texture even better so don’t skip this! it is also known as corn starch! if you don’t have access to this, don’t worry you can still make delicious cookies! just add 20g more plain flour!
- 1 Tsp Baking Powder + ½ tsp bicarbonate of Soda- I use baking powder and bicarb for these cookies. Baking powder helps to make the cookies rise, and maintain a risen structure. Bicarb reacts with the sugar which gives the cookies rise and softness without being cakey!
- 15g Golden Syrup- A game-changer for the perfect cookie texture! Golden syrup keeps the cookies moist and adds a light chewiness. It helps bind the ingredients while enhancing the overall flavour. If you’re looking for gooey, soft-centred cookies, golden syrup is a must.
- 20g freeze-dried raspberries- These are the ones I used from Honeyberry.
- 200g white chocolate chunks- I used chopped up white chocolate in these cookies as i love a chunky pool of chocolate in my cookies. but also because supermarket own brand chocolate is a lot cheaper than chunks or chips. a 100g bar is 50p here in the uK, chocolate chips are around £1.50 for 100g! so i make my own chunks by chopping up the chocolate!
For the Raspberry Caramel Layer:
- 397g Tin of Carnation condensed milk
- 200g Unsalted Butter- I recommend using unsalted butter for this caramel.
- 60g Golden Syrup– This is similar to light treacle and corn syrup.
- 45g Caster Sugar
- 20 Drops of flavouring- I used this flavouring from Foodie Flavours to flavour my caramel.
For the Topping:
- 300g White chocolate, melted
- Extra freeze-dried raspberries
Why You’ll Love This Recipe
- Easy to Make– This traybake is simple to layer, and the raspberry caramel is made in the microwave, so there’s no need to fuss over the stove. Perfect for beginner bakers.
- Perfect for Any Occasion– Ideal for summer picnics, BBQs, or afternoon snacks, this traybake is as versatile as it is delicious.
- Packed with Flavour– Bursting with fruity raspberry flavour, indulgent white chocolate, and smooth, creamy caramel, every bite is a taste of summer!
Tips & Tricks
- Use freeze-dried raspberries rather than fresh for the base and topping, they won’t release extra moisture and make the base soggy.
- Make the caramel layer in the microwave for a super easy shortcut that tastes just as good as the stove-top version.
- Press the Base Evenly– Ensure the cookie base is pressed evenly into the tray to prevent uneven layers and ensure a consistent bake.
- Cool Before Adding Caramel– Let the base cool slightly before pouring the caramel to prevent it from sinking into the cookie layer.
- For an extra zing, add a little lemon zest to the base, it complements the raspberry flavour beautifully.
- Chill to Set Properly– Refrigerate the traybake for at least 2 hours before slicing. This helps the caramel firm up and makes cutting neat squares much easier.
- Store Properly– Keep in an airtight container in the fridge for up to 4–5 days. You can also freeze slices for longer storage, just thaw before serving.
- Cut with a hot knife for perfect edges.
Frequently asked questions
Can i use other chocolate?
Yes! Feel free to swap to milk chocolate or dark chocolate.
Do i have to use golden syrup?
I’d Absolutely try adding golden syrup to your cookies! Golden syrup adds chewiness, but you can substitute it with honey or maple syrup if needed. It is similar to light treacle or corn syrup depending on where you live.
Why is my microwave caramel grainy?
Grainy caramel usually happens when the sugar Crystallises during the heating process. In the microwave, this can occur if the mixture is overheated, stirred too much, or if sugar crystals are left on the sides of the bowl. If your caramel turns grainy, don’t worry! You can often fix it by adding a splash of cream or warm water and gently reheating it until smooth again. OR my new favourite equipment can save it! An Immersion blender can bring this caramel back to a smooth caramel.
How do i store these cookie Bars?
Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Recommended Equipment
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Raspberry Millionaire Cookie Bars
Ingredients
Raspberry Cookie Bar Layer-
- 120g Unsalted Butter
- 200g Caster Sugar
- 1 Medium Egg
- 1 Egg Yolk
- 1 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 260g Plain Flour
- 20g Cornflour
- 15g Golden Syrup
- 200g Chocolate Chips
- 20g Freeze Dried Raspberries
Caramel Layer-
- 397g Condensed Milk
- 60g Golden Syrup
- 45g Caster Sugar
- 200g Unsalted Butter
- 1/2 tsp Raspberry Flavouring (20 Drops of Foodie Flavours Raspberry).
Topping-
- 300g White Chocolate
- Freeze Dried Raspberries
Instructions
- Preheat your oven to Gas mark 5/ 190c.
- I use a stand mixer with the paddle attachment, mix the butter and caster sugar together until combined. This will take 1-2 minutes in an electric mixer (I use speed 3).
- Add the dry ingredients (Baking Powder, Salt, Bicarb, Plain Flour, Cornflour, Freeze Dried Raspberries and Chocolate) into the bowl and mix for 30 seconds.
- Add in your egg, egg yolk and golden syrup into the mixture and mix until a cookie dough is formed (the dough will start coming away from the bowl which means it is ready!)
- Line your baking tin (9") with baking paper. Add all your cookie dough mixture to the tin and press it firmly flat into the tin.
- Bake for 20-22 minutes.
- Once baked, allow to cool and start to make your raspberry caramel.
Caramel-
- In a microwaveable bowl, add your butter, golden syrup, condensed milk and sugar. Microwave in short bursts (one minute each time) Stir Thoroughly every minute until thickened (about 8–10 minutes). Add in your food flavouring and mix thoroughly.
- Pour this mixture over your cookie bar base and set in the fridge for 2 hours.
- Melt white chocolate in a microwaveable bowl. Pour over the caramel layer and smooth out. Sprinkle with freeze dried raspberries.
- Chill until completely set, then slice into squares. Enjoy!