Hello lovelies,
Whilst having my nightly scroll on instagram, I came across the most incredible bakery called ‘Lily Bakes Cakes’ and very quickly fell in love with her page.
After scrolling through her endless amounts of incredibly delicious looking bakes, I came across a picture of her ‘Magic Stars Millionaire Cookie Bars’ and immediately knew that I had to recreate that myself.
Not only did I love it because it felt nostalgic to me as I was obsessed with milky way magic stars as a child but also because it’s a super fun twist on the original ‘millionaires shortbread’ recipe.
I love the original ‘millionaires shortbread’ don’t get me wrong but when I saw that Lily Bakes Cakes had used cookie dough as the base, it was love at first sight for me.
Therefore, I can’t take credit for the idea of today’s ‘millionaires cookie bars’ recipe as it’s totally inspired by a photo Lily Bakes Cakes posted.
However, I used my own recipes to make today’s bake and boy, did Lily Bakes Cakes create something magical here.
You absolutely need to recreate this recipe for yourself! I’m blooming obsessed, my loved ones are blooming obsessed and I can guarantee you will be blooming obsessed too.
So, if this cookie dough twist on the classic millionaires shortbread has caught your attention and got you wanting to give it a try yourself, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 16 Bars
Prep Time: 20 Minutes
Bake Time: 30 Minutes
Decorating Time: 10 Minutes
Overall Time: 2+ Hours
Ingredients You Need For The Cookie Base:
- 275g Of Plain Flour
- 1tsp Of Bicarbonate Of Soda
- 1tbsp Of Cornflour
- 115g Of Unsalted Butter
- 135g Of Light Brown Sugar
- 55g Of Granulated Sugar
- 1 Medium Egg
- 2tsp Of Vanilla Bean Paste / Extract
- 200g Of Milk Chocolate, Chopped
- 100g Of Milky Way Magic Stars
Ingredients You Need For The Caramel Filling:
- 200g Of Unsalted Butter
- 3tbsp Of Caster Sugar
- 4tbsp Of Golden Syrup
- 397g Of Condensed Milk (1x Tin)
Ingredients You Need To Decorate:
- 300g Of White Chocolate
- 2tsp Of Vegetable Oil
- 200g Of Milly Way Magic Stars
How To Make The Cookie Dough Base:
- Firstly, gather together your equipment and ingredients, line a 8” loose-bottomed, square baking tin with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 4.
- Secondly, in a large bowl, whisk together the 275g of plain flour, 1tsp of bicarbonate of soda and 1tbsp of cornflour together so that it’s evenly distributed, then set to one side.
- Next, in a large mixing bowl, add the 115g of melted unsalted butter, 135g of light brown sugar and 55g of granulated sugar and whisk together until the sugar begins to dissolve and the mixture is smooth.
- Next, mix in 1 medium egg and 2tsp of vanilla bean paste until smooth.
- Now, add in the dry ingredients, the 200g of chopped milk chocolate and 100g of magic stars and mix together until a cookie dough is formed.
- Press the cookie dough evenly into the base of the pre-lined baking tin.
- Place into the oven to bake for 30 minutes, until the top of the cookie dough looks ‘dry’.
- Once baked, set to one side to cool.
How To Make The Caramel Filling:
- Whilst the cookie base is cooling, make the caramel filling.
- In a large saucepan, on a low heat, add the 200g of unsalted butter, 3tbsp of caster sugar, 4tbsp of golden syrup and 1 tin of condensed milk and continuously stir until the sugar has dissolved and the butter is completely melted.
- Once the sugar has dissolved and the butter has melted, turn the heat up to high and let the mixture come to boiling point. Boil for 6 minutes, stirring continuously so that the mixture doesn’t catch.
- The mixture is ready when it has changed to a slightly darker golden colour and has thickened to a soft fudge texture.
- Pour the caramel straight onto the cookie dough base, evenly spread it across and place into the fridge for 1 hour to set.
How To Decorate:
- When set, in a bain marie, melt together the 300g of white chocolate with the 2tsp of vegetable oil. Pour the melted chocolate over the top of the caramel, spreading it out evenly.
- Sprinkle the 200g of magic stars over the top of the white chocolate and gently press down.
- Now, place the finished bars into the fridge for 1 hour to set.
- Finally, once everything has set, carefully remove from the baking tin and using a sharp knife, cut into 16 bars and serve.
That’s your Magic Stars Millionaire Cookie Bar prepared, baked, filled and decorated, ready for you to enjoy!
Notes:
- Store in an airtight container at room temperature for 5-7 days or in the fridge for up to 2 weeks. However, I’d recommend taking out the fridge 20 minutes before serving to allow the millionaire shortbread to come down to room temperature.
- If the caramel is rock solid when you remove it from the fridge, don’t panic. This means it’s slightly over done. When you pour the melted chocolate on, leave it to set at room temperature rather than in the fridge. This should soften the caramel slightly.
- You can use whatever chocolate you’d prefer for both the topping and in the cookie dough.
- I add the 2tsp of vegetable oil into my chocolate as it thins the chocolate out which in turn, helps the chocolate not to crack when cutting into the bars.
You can’t sit there and tell me that these don’t have your tongue tingling and those saliva glands activated.
I’m completely and utterly, head over heels in love with today’s recipe.
It’s super easy to recreate and I can guarantee that once you take the first bite, you’ll be wanting the entire batch for yourself (and so you should, if you want to demolish the lot, you go for it! There’s 0 judgment here).
Let me know in the comments below if you make this millionaire cookie bar yourself and if you do, what your thoughts are on it. Are you a magic star lover? Do you prefer the cookie dough base to a shortbread base? Are you too, obsessed with this sweet treat?
{Check out my other millionaire recipes here: https://ellegracedeveson.com/?s=Millionaire+shortbread+ }
Sending you all tons of love & hugs as always,
Elle xo
