Triple chocolate millionaire cookie bars packed with milk, dark and white chocolate, rich caramel, and Terry’s caramel chocolate. The ultimate chocolate dessert!
Triple Chocolate Millionaire Cookie Bars
When I saw that Terry’s had released a brand-new Caramel Terry’s Chocolate, I knew I had to try it immediately. I’ve always been a huge fan of the classic Terry’s Chocolate Orange, and I was obsessed with the white chocolate version before it was sadly discontinued. But this new caramel edition? Absolutely delicious and the perfect excuse to bake something indulgent and chocolate-packed.
So say hello to my Triple Chocolate Millionaire Cookie Bars!
These delicious bars take everything you love about classic millionaire shortbread and give it a thick, gooey cookie twist. With a rich triple-chocolate cookie base, a smooth and buttery caramel filling, and a generous layer of caramel chocolate on top (plus extra Terry’s pieces!), these bars are the ultimate treat for chocolate lovers, Terry’s fans, and anyone who loves desserts!
Why You’ll Love These Triple Chocolate Millionaire Cookie Bars
- Three types of chocolate– milk, white, and dark chocolate all in one traybake!
- Bakery-style results at home– thick, chewy cookie base + glossy caramel.
- Great for gifting– slice beautifully and stay soft for days.
- Crowd favourite– perfect for birthdays, bake sales, and holiday dessert tables.
- Easy to customise– swap toppings, add nuts, or drizzle extra chocolate.
- Delicious– rich caramel, soft cookie, and smooth chocolate topping.
Ingredients
Cookie Layer-
- 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!
- 210g plain flour- I use plain flour for these cookies then add my raising agents. this is also known as all purpose flour!
- 50g Cocoa Powder- Gives the cookie its rich chocolate flavour.
- 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.
- 200g chocolate chunks- Use a mixture of milk, white and dark chocolate. Or stick to one chocolate if you’d like.
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
Topping-
- 200g Terry’s Caramel Chocolate
- 50g White Chocolate
- 9 Terry’s Caramel Chocolate Segments
Tips & Tricks
- 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.
- 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.
Storage & Freezing
Freezer: Freeze for up to 3 months. Slice first, then defrost in the fridge.
Fridge: Keeps for 1 week in an airtight container.
Frequently asked questions
Can I Use Shop Bought Caramel?
For this recipe, no! Shop bought caramel like Carnation tinned caramel won’t set properly!
Can I use Terry’s Original Chocolate Orange instead?
Absolutely, milk or dark Chocolate Orange works beautifully. You could even flavour the caramel orange with a few drops of orange flavouring from Foodie Flavours.
Can i use other chocolate?
Yes! Feel free to use just milk, white or dark chocolate. You don’t need to use all three if you don’t want too!
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 & Ingredients
- electric hand whisk
- stand mixer (Use code BITEOFBAKES for 20% off).
- Cookie Rings
- 9 Inch Baking Tin
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Chocolate Millionaires Cookie Bars
Ingredients
Cookie Bar-
- 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
- 210g Plain Flour
- 50g Cocoa Powder
- 20g Cornflour
- 15g Golden Syrup
- 200g Chocolate Chips Or Chunks (Milk, White and Dark chocolate).
Caramel Layer-
- 397g Condensed Milk
- 60g Golden Syrup
- 45g Caster Sugar
- 200g Unsalted Butter
Topping-
- 200g Terry's Caramel Chocolate
- 50g White Chocolate
- 9 Terry's Caramel Chocolate Segments
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, Cocoa Powder 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 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).
- Pour this mixture over your cookie bar base and set in the fridge for 2 hours.
- Melt your chocolate in a microwaveable bowl. Pour over the caramel layer and smooth out. Swirl through some white chocolate and top with your Terry's Caramel Chocolate segments.
- Chill until completely set, then slice into squares. Enjoy!