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  • Jessica’s Delicacies

Magic star millionaire cookie bars!

(Cookie layer):

115g unsalted butter/baking spread, melted

175g golden caster sugar

250g plain flour.

1 tsp cornflour.

A pinch of salt.

30ml of whole milk

1 tsp of vanilla extract.

200g milk chocolate chips


(Caramel):

80g unsalted butter

90g light brown sugar

397g can of condensed milk

(Topping):

200g milk chocolate, melted

Bag of Magic Stars

Equipment needed -

8x8” square dish - https://amzn.to/3pQLrPz


Disclaimer -

Some links I provide may be affiliate links. This means I make a small commission if you purchase something through my links. Thank you for your support!

Directions -

  1. Preheat your oven to 160 degrees fan and line an 8” square dish with baking paper.

  2. To make the cookie layer: Melt the butter in the microwave and leave to cool for a few seconds.

  3. Add to a bowl along with the vanilla extract and both sugars. Mix until smooth.

  4. In a separate bowl whisk together the flour, corn flour and salt.

  5. Gradually add the dry ingredients into the wet, stirring as you pour.

  6. Add in the chocolate chips and mix until evenly distributed.

  7. Put the cookie dough in the lined 8” pan and push down so it‘s even. Bake in the oven for 20 minutes and then set aside to cool down. Move on to making the caramel.

  8. To make the caramel, heat the butter, sugar and condensed milk gently in a pan until the sugar has dissolved. Continually stir to make sure no sugar sticks to the bottom of the pan as this can leave brown specks in the caramel.

  9. Turn up the heat to medium high and bring to the boil, ensuring to stir continuously. Lower the heat back to low and keep stirring continuously for about 5-10 minutes.

  10. Pour the hot caramel over the cookie bar and leave to cool in the fridge for about an hour or until firm to the touch.

  11. For the topping, melt the milk chocolate in the microwave. Pour over the cold caramel. Place the Magic Stars on the top and leave to set in the fridge for at least 2 hours.

  12. Once set, cut into squares. Serve and enjoy!

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