Because who doesn’t want to eat a hybrid of a chocolate cookie and a millionaire’s shortbread. 

You could amp this up even further by adding some sea salt to the caramel. 

Cookie Millionaire’s Shortbread

Servings 16

Ingredients

For the Base:

• 125 g unsalted butter
• 115 g light brown soft sugar
• 110 g caster sugar
• 1 egg medium
• 1 tsp vanilla bean paste
• 220 g self raising flour
• ½ tsp salt
• 200 g milk chocolate chips

For the Caramel:

• 397 ml Carnation Caramel

For the Topping:

• 150 g Dark Chocolate
• 200 g Milk Chocolate

Instructions

• Preheat the oven to 200°C, (fan 180°C, gas mark 4) Line a 20cm x 20cm tin with baking paper, making sure the paper overhangs slightly.
• Cream together the butter and sugars until pale and fluffy then add the egg and vanilla extract and mix together well.
• Sieve the flour and salt and then add to the egg mixture, mixing thoroughly until a soft dough forms. Finally stir in the chocolate chips.
• Place in the oven and bake for 15 minutes. Remove, then Leave to cool
• Once cool, smooth the contents of the tinned caramel over the base and refridgerate.
• For the topping, chop the chocolate and place in a bowl suspended over a pan of simmering water. Alternatively, you can melt in the microwave in short bursts. Once it has totally melted, pour it over the cooled caramel. Allow it to set at room temperature.
• When it’s ready to serve, remove it from the tin using the overhang of the greaseproof paper to help. Cut it into squares to serve