Triple Threat Chocolate Millionaire’s


12 Double Chocolate Chip Cookie Doughballs, at room temperature

A little flour, for rolling

150 g Butter

150 g Soft Brown Sugar

1 x 397g can Condensed Milk

3 tbsp Golden Syrup

200 g Lindt Excellence 65% Cocoa Milk Chocolate

50 g White Chocolate

Our Chocolate & Orange Millionaire’s was so popular that we decided to create something even more delicious using our decadent Double Chocolate Chip cookie dough… Say hello to this triple chocolate slice; think a rich dark chocolate cookie base, topped with a layer of sweet caramel, finished with Lindt’s luxuruously smooth Excellence 65% Cocoa Milk and creamy white chocolate. You can thank us later


Preheat the oven to 180ºC (160ºC fan) Gas 4. Grease and line an 8  in | 20 cm square tin.

Bring together the double chocolate chip cookie dough balls to form one large ball. Lightly dust a work surface with flour and roll out into a square. Trim to fit the tin.

Carefully transfer to the base of the prepared tin, using the trimmings to press into the corners to ensure there are no gaps in the dough. Prick with a fork.

Bake in the preheated oven for 12-15 minutes until cooked (make sure it doesn’t burn or the chocolate will become bitter). Remove from the oven and leave to cool.

Meanwhile, place the butter, sugar, condensed milk and golden syrup into a pan and gently heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring continuously. Reduce to a simmer and continue to cook (stirring all the time) for about 10-15 minutes or until you have a thick caramel.

Carefully pour the caramel over the cooled cookie base – take care as this will be very hot. Leave to cool completely (it should take a couple of hours for the caramel to set).

Once the caramel has set, bring 2 pans of water to a simmer. Put the chopped chocolate into separate heat proof bowls and set over the pans, ensuring the bottom of the bowls doesn’t come into contact with the water (or the chocolate will overheat). Melt the chocolate, stirring often. Remove the bowls from the heat.

Pour the milk chocolate over the cooled, set caramel and, using the back of a spoon, smooth over. Put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread. Drag a skewer through to create swirls. Gently shake the tin to settle the chocolate.

Leave to cool before popping in the fridge for 4 hours – or overnight – until set.

Cook’s Tip

Take care when pouring the caramel over the cookie base – it will be very hot. It is also very important to ensure it is completely cool and set before starting the chocolate topping.