I’m a bit late getting this recipe posted up. I made these last week to a pretty spectacular reception from the family members who got to try them. I was pretty keen to get this shared with you as soon as I could but it’s been one of those weekends! You know, my son’s birthday, a theatre visit, 3 parties and an upcoming wedding anniversary for good measure. Things have been hectic!
Now I’ve got a minute I can tell you about why I decided to try these little beauties. I wanted to take another traditional favourite and put my spin on it and this time it waas Millionaire’s (or Billionaire’s… I’m not too fussy about what people call it to be honest) Shortbread. Truth be told, I’m not the biggest fan of shortbread on it’s own – and I’m Scottish so admitting that could be a hell worthy sin or something. I do enjoy it in Millionaire’s Shortbread. Caramel and chocolate make everything infinitely better. I just can’t take to it on it’s own and I practically never have it.
I started to think about how I could mix up the recipe for a classic Millionaire’s Shortbread and make it more suited to my tastes. Could I use a different biscuit base? Maybe I could thin down the shortbread and add another layer of flavour such as cheesecake? I could swap the shortbread for chocolate chip cookie tray bake?
I could swap the shortbread for chocolate chip cookie tray bake!
That was it. The recipe came together pretty quickly after that and I was so excited to try it. My layering ratios are deliberate. I wanted a good thick chunk of cookie with dark chocolate chips and a really rich layer of salterd caramel and milk (yes, milk) chocolate on top. I wanted my cookie to be a little firm and not too gooey so it held its structure when the toppings were poured on. It all worked together perfectly.
No joke; I had two adults and a toddler stealing my cut away pieces from under me as I straightened up my traybake to cut into bars. I then had my mum asking if she could take a few bars home to have with a cup of tea that night. I served the rest at afternoon tea yesterday in little bite size chunks and people were asking where I got it from! It’s been one of my most popular bakes I’ve made. My husband confessed to me last night that it’s one of the best things I’ve ever baked in all the years we’ve been together after devouring a final piece.
So here’s how to make them!
Recipe – Serves 12-16
- 250g butter
- 1 cup light brown packed sugar
- 1/2 cup sugar, granulated
- 2 large eggs, beaten
- 1 tsp good quality vanilla extract
- 1 pinch salt
- 1 tsp bicarbonate of soda
- 2 & 1/4 cups plain flour
- 2 cups dark chocolate chips
- 1 tin sweetened condensed milk
- pinch sea salt
- 1 tsp vanilla extract
- 200g good quality milk chocolate
- Preheat oven to 180 degrees C. Line a 9×13 dish with baking paper.
- Cream together butter and sugars for a couple of minutes until smooth and soft. Gradually add the eggs, vanilla, salt and bicarbonate of soda and combine fully. Don’t worry if it goes slightly lumpy when you start to add the eggs, this will right itself when combined.
- Gradually sift in the plain flour, combining as you go. This mixture will become stiffer as you add the flour. When fully combined stir in the chocolate chips. Pour into the lined tray and bake for 30 minutes. (This will give quite a firm cookie, if you want it softer reduce time by a couple of minutes.) Take out and allow to cool completely in the tray.
- Start on your caramel while the cookie is baking. Place the full, unopened can of condensed milk into a pan of water on its side without fully covering it and bring the water to the boil. Reduce to a simmer and cook for 2-2 1/2 hours (the longer the simmer, the darker the caramel), turning the can occassionally.
- Remove from the heat and when the can is cool enough empty it into a bowl. Add sea salt and vanilla and stir. Pour over the now cool cookie and leave in the fridge for at least 30 minutes.
- Melt milk chocolate in a bain marie and pour over the caramel, spreading out evenly. Set in fridge again for 30 minutes.
- Cut into cookie bars and serve.