Easter millionaire cookie bars by Dr. Oetker

millionaires cookie easter eggs by dr Oetker

Makes 9 large or 16 small

For the cookie base:

115g butter, softened

125g light brown sugar

1 egg

1 tsp Taylor and Colledge Organic Vanilla Bean Extract

225g plain flour

1 tbsp cornflour

½ tsp Dr. Oetker Bicarbonate of Soda

½ tsp salt

50g Dr. Oetker Milk Chocolate Chips 

50g Dr. Oetker Dark Chocolate Chips 

50g Dr. Oetker White Chocolate Chips 

For the caramel:

185g butter

75g caster sugar

3 tbsp golden syrup

300g condensed milk

1 tsp salt 

To decorate:

150g Dr. Oetker (35%) Milk Chocolate 

50g Dr. Oetker (26%) White Chocolate 

Mini Eggs/chocolate eggs of your choice (optional)

Dr. Oetker Gold Shimmer Spray (optional)

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 20cm square tin with non-stick parchment paper.
  2. First, make the cookie base. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the egg and vanilla. 
  3. Stir through the flour, cornflour, bicarbonate of soda, salt and chocolate chips. 
  4. Pour the mix into the prepared tin and press into an even layer. 
  5. Bake for 20-25 minutes or until the cookie dough is still a little wet to the touch. Allow to cool fully.
  6. For the caramel layer, put the butter, sugar, golden syrup and condensed milk into a large pot over a medium heat. Stir the mix continuously, until the sugar dissolves. 
  7. Turn up the heat and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn’t burn.
  8. Once the caramel is golden in colour and has thickened to a soft fudge consistency, remove from the heat. 
  9. Stir in the salt, then pour the caramel over the cookie base and leave to cool for 1 hour or until just set.
  10. In two separate bowls, melt the chocolate according to package instructions. 
  11. Spread the melted milk chocolate over the caramel layer and add some dollops of melted white chocolate on top. Using a skewer or the back of a spoon, swirl the chocolate to give a marble effect. 
  12. Option to scatter a mix of chocolate eggs and mini eggs on top to decorate. 
  13. Once decorated, allow the chocolate to set in the fridge for 5 minutes. Cut into squares and enjoy. These will keep for up to 1 week in an airtight tin. 

TOP TIP: To add some fun, use Dr. Oetker Gold Shimmer Spray to lightly coat some of the chocolate eggs on top.

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