Description

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.

Ingredients

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

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Instructions

Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set aside.
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.
Add the vanilla extract and eggs and continue beating until well combined.
Add the flour mixture and mix on medium speed just until no streaks of flour remain.
Fold in the chocolate chips with a rubber spatula.
Press the cookie dough evenly into the bottom of the prepared baking dish.
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.
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.
Remove from the heat and carefully stir in the vanilla extract.
Pour the caramel evenly over the cookie layer. Gently tap the pan on the counter to help the caramel settle into an even layer.
Allow the caramel to cool completely to room temperature. To speed things up, refrigerate the bars for about 1 hour.
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.
Pour the hot cream over the chocolate chips, making sure the chips are submerged. Let stand undisturbed for 5 minutes.
Whisk the chocolate and cream together until smooth.
Gently spoon the ganache over the cooled caramel and spread it into an even layer. Sprinkle with sea salt.
Let the bars stand for 15 to 20 minutes, or until the chocolate has set, before slicing and serving.

Notes

Store Millionaire Bars in an airtight container in the refrigerator for up to 5 days. Keeping them chilled helps the caramel and chocolate layers stay firm.

For longer storage, freeze the bars in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.

Prep Time: 25 minutes
Chill/Set Time: 1 hour, 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American