Easter Millionaire Cookie Bars

A well- known favourite with an extra chocolatey twist, that’ll certainly go down a treat this Easter!

about 9 - 16 pieces

Medium 20 Minutes

Ingredients

Ingredients

For the recipe  Easter Millionaire Cookie Bars

For the Cookie base:

115 g Unsalted butter (softened)
125 g Light Brown Sugar
1 Egg
1 tsp Taylor & Colledge Vanilla Bean Extract
225 g Plain Flour
10 g Cornflour (1 tbsp)
0.5 tsp Dr. Oetker Bicarbonate of Soda (1/2)
tsp Salt (1/2 tsp)
50 g Dr. Oetker Milk Chocolate Chips
50 g Dr. Oetker White Chocolate Chips
50 g Dr. Oetker Dark Chocolate Chips

For the Caramel:

185 g Unsalted butter
75 g Caster Sugar
45 ml Golden Syrup (3 Tbsp)
300 g Condensed Milk
tsp Salt

To Decorate:

150 g Dr. Oetker 35% Milk Chocolate
50 g Dr. Oetker 26% White Chocolate
Dr. Oetker Gold Shimmer Spray
Mini Eggs

preparation

Preparation

1

Method

Preheat the oven to 180C / 160C Fan / Gas Mark 4. Line a 20cm square tin with non-stick parchment paper.

2

First, make the cookie base. In a large bowl, beat together the butter and the sugar until light and fluffy. Beat in the egg and the Vanilla. 

3

Stir through the flour, cornflour, bicarbonate of soda, salt and chocolate chips. 

4

Pour the mix into the prepared tin and press into an even layer.

5

Bake for 20-25 minutes or until the cookie dough is still a little wet to the touch. Allow to cool fully. 

6

For the Caramel layer, put the butter, sugar, golden syrup and condensed milk into a large pot over a medium heat. Stir the mix continuously, until the sugar dissolves.

7

Turn up the heat and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn. 

8

Once the caramel is golden in colour and has thickened to a soft fudge consistency, remove from the heat. 

9

Stir in the salt, then pour the caramel over the cookie base and leave to cool for 1 hour or until just set. 

10

In two separate bowls, melt the chocolate according to package instructions. 

11

Spread the melted milk chocolate over the caramel layer and add some dollops of melted white chocolate on top. Using a skewer or the back of a spoon, swirl the chocolate to give a marble effect. 

12

Scatter a mix of chocolate eggs and Mini eggs on top to decorate. 

13

Once decorated, allow the chocolate to set in the fridge for 5 minutes. Cut into squares of your desired size and enjoy. These will keep for up to 1 week in an airtight tin. 

Nutritional Information for the recipe Easter Millionaire Cookie Bars

Per Serving Per 100 g / ml
Energy 2399 kJ
573 kcal
2018 kJ
482 kcal
Fat 32.62 g 27.41 g
Carbohydrate 63.69 g 53.52 g
Protein 5.82 g 4.89 g
Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No