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Raspberry Millionaire Cookie Bars

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!
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 3 hours
Total Time 3 hours 40 minutes
Servings: 9
Course: Dessert
Ingredients Method

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

Method
 

  1. Preheat your oven to Gas mark 5/ 190c.
  2. 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).
  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.
  4. 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!)
  5. 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.
  6. Bake for 20-22 minutes.
  7. Once baked, allow to cool and start to make your raspberry caramel.
Caramel-
  1. 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.
  2. Pour this mixture over your cookie bar base and set in the fridge for 2 hours.
  3. Melt white chocolate in a microwaveable bowl. Pour over the caramel layer and smooth out. Sprinkle with freeze dried raspberries.
  4. Chill until completely set, then slice into squares. Enjoy!