Easy Chocolate Chip Millionaire Bars

These easy Chocolate Chip Millionaire Bars take classic millionaire bars to the next level with a soft and chewy chocolate chip cookie base. They’re layered with rich homemade caramel and silky chocolate ganache, then finished with a sprinkle of sea salt for an irresistible dessert that’s perfect for holidays, parties, and potlucks.

this recipe!

Try my pecan pie bars & pumpkin bars next!

Why You’ll Love This Recipe

• Three irresistible layers: Soft chocolate chip cookie bars, rich homemade caramel, and silky chocolate ganache make every bite seriously decadent.
• Perfect for sharing: These rich bars are ideal for Christmas cookie trays, holiday parties, potlucks, and special occasions.
• Easier than they look: The impressive layers look bakery-worthy, but each one is simple to make with everyday ingredients.

Ingredients You’ll Need

• Chocolate Chip Cookie Layer
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups chocolate chips
• Caramel Layer
• 2 (14-ounce) cans sweetened condensed milk
• 3/4 cup salted butter
• 1 cup brown sugar
• 1/3 cup corn syrup
• 1 teaspoon vanilla extract
• Chocolate Ganache
• 2 cups chocolate chips
• 1/2 cup heavy cream
• Sea salt, for garnish

Step By Step Instructions

STEP ONE- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and line it with parchment paper.

STEP TWO – In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set aside.

STEP THREE – In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on high speed until light and fluffy.

STEP FOUR – Add the vanilla extract and eggs and continue beating until well combined.

STEP FIVE – Add the flour mixture and mix on medium speed just until no streaks of flour remain.

STEP SIX – Fold in the chocolate chips with a rubber spatula.

STEP SEVEN – Press the cookie dough evenly into the bottom of the prepared baking dish.

STEP EIGHT – Bake for 20 to 25 minutes, until the edges are lightly golden and the center still looks slightly underdone. Set aside to cool while you prepare the caramel.

STEP NINE – Add the sweetened condensed milk, butter, brown sugar, and corn syrup to a medium saucepan. Cook over medium-low heat, stirring constantly, until the caramel thickens and begins to boil, about 10 minutes. If using a thermometer, the caramel should reach 225°F.

STEP TEN – Remove from the heat and carefully stir in the vanilla extract.

STEP ELEVEN – Pour the caramel evenly over the cookie layer. Gently tap the pan on the counter to help the caramel settle into an even layer.

STEP TWELVE – Allow the caramel to cool completely to room temperature. To speed things up, refrigerate the bars for about 1 hour.

STEP THIRTEEN – Place the chocolate chips in a medium bowl. Heat the heavy cream in the microwave for 1 to 2 minutes, until steaming hot and bubbling.

STEP FOURTEEN – Pour the hot cream over the chocolate chips, making sure the chips are submerged. Let stand undisturbed for 5 minutes.

STEP FIFTEEN – Whisk the chocolate and cream together until smooth.

STEP SIXTEEN – Gently spoon the ganache over the cooled caramel and spread it into an even layer. Sprinkle with sea salt.

STEP SEVENTEEN – Let the bars stand for 15 to 20 minutes, or until the chocolate has set, before slicing and serving.