Recipes Desserts Cookies Bar Cookie Recipes Chocolate Chip Cookie Millionaire Bars 4.0 (1) 1 Review 1 Photo "Like a cookie meshed with a candy bar in the most decadent way." By Tricia Manzanero Tricia Manzanero Tricia Manzanero Stuedeman is a recipe tester and developer for Dotdash Meredith. Thanks to her huge, ever-hungry Filipino family, Tricia has always had a passion for all things food-related, with a particular obsession with baking and pastry arts. Allrecipes' editorial guidelines Published on January 13, 2025 Tested by Anna Theoktisto Tested by Anna Theoktisto Anna Theoktisto is a recipe tester and developer who has been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in over 10 nationally distributed print publications as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. You can learn more about Anna on her website, www.annatheoktisto.com, or on most social platforms @annatheo. When not in the kitchen, she can be found fostering puppies and hiking with her husband, son, and two dogs. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 25 mins Bake Time: 25 mins Chill Time: 2 hrs Total Time: 3 hrs 20 mins Servings: 24 Jump to Nutrition Facts Jump to recipe You’ve probably heard of classic Millionaire Bars, but our Chocolate Chip Cookie Millionaire Bars take them to a whole new level. Instead of the traditional crisp shortbread base, we use a chewy, buttery chocolate chip cookie dough for a comforting, familiar texture (and a super easy shortcut!). In these bars, a candy bar meets a homestyle cookie in the most decadent way. Each bite features nearly equal layers of cookie, rich caramel, and silky semisweet chocolate ganache. While you won’t get the traditional "snap" of a millionaire's shortbread, you’ll enjoy a more indulgent, tender, and satisfying treat. “This is definitely a hefty, impressive cookie for the sweet/caramel lover in your life,” says recipe developer Melissa Gray. “They’re surprisingly not overly sweet, but a true treat.” Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings baking spray with flour 2 (16 1/2-ounce) packages refrigerated break-and-bake chocolate chip cookie dough (such as Nestlé Toll House) 2 (14-ounce) cans sweetened condensed milk 1/2 cup packed light brown sugar 1/2 cup light corn syrup 1 teaspoon table salt 10 tablespoons unsalted butter, cut into 1 tablespoon pats, divided 1 teaspoon vanilla extract 2 (4-ounce) bars (56% cacao) semisweet chocolate, finely chopped 1/4 cup heavy whipping cream Directions Gather all ingredients. Preheat oven to 350 degrees F (180 degrees C). Dotdash Meredith Food Studios Spray a 13- x 9-inch baking pan with baking spray; line bottom and sides with parchment paper, leaving a 1- to 2-inch overhang on long sides. Break apart dough squares along perforations and evenly scatter in bottom of the prepared pan. Let stand at room temperature until softened, 5 to 10 minutes. Using a sheet of plastic wrap placed directly on surface, press dough into an even layer in the bottom of the pan. Remove and discard plastic wrap. Dotdash Meredith Food Studios Bake in the preheated oven until golden brown and a wooden pick inserted in center comes out clean or with just some moist crumbs, 25 to 30 minutes. Let cool in pan on a wire rack while making filling. Dotdash Meredith Food Studios Add condensed milk, brown sugar, corn syrup, salt, and 1 cup of the butter to a large saucepan; cook over medium, whisking constantly, until butter is melted and mixture starts to bubble, about 10 minutes. Dotdash Meredith Food Studios Continue to cook, whisking constantly, over medium until mixture is a caramel color, thickened, and registers 235°F on a candy or instant-read thermometer, about 10 minutes. Remove from heat and stir in vanilla until combined. Dotdash Meredith Food Studios Working quickly, pour caramel over cookie layer, spreading into an even layer with a small offset spatula. Chill in refrigerator, uncovered, until set, about 1 hour. Dotdash Meredith Food Studios Add chocolate, cream, and remaining 2 tablespoons butter to a medium, heatproof bowl; place bowl over a saucepan filled with 1 inch of simmering water, making sure bottom of bowl does not touch water. Cook, stirring constantly, until chocolate mixture is melted and smooth, 2 to 3 minutes. Dotdash Meredith Food Studios Working quickly, pour and spread chocolate mixture evenly over caramel layer. Chill in refrigerator, uncovered, until set, about 1 hour. Dotdash Meredith Food Studios Using parchment paper as handles, remove from pan and place on a cutting board. Using a warm, dry, sharp knife, cut into bars; wipe knife clean with a damp paper towel between cuts, if desired. Serve immediately or store in an airtight container at room temperature for 3 to 5 days. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 485 Calories 25g Fat 63g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 485 % Daily Value * Total Fat 25g 32% Saturated Fat 13g 67% Cholesterol 44mg 15% Sodium 278mg 12% Total Carbohydrate 63g 23% Dietary Fiber 1g 4% Total Sugars 54g Protein 6g 11% Vitamin C 1mg 1% Calcium 143mg 11% Iron 1mg 7% Potassium 281mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.