Chocolate Chip Cookie Dough Billionaire Bars

billionaire_bars At my sweetheart’s workplace, it is customary for the birthday person to provide the treat for the coworkers.  I like this idea, not only because the birthday person gets what they want to eat (in theory anyway, since I usually just make what I want to bake!) but also because the birthday isn’t forgotten.   When birthday treat time rolled around again this year, I had had my eye on these Chocolate Chip Cookie Dough Billionaire Bars from the Cookie Dough Lover’s Cookbook by Lindsay Landis.

I’ve made a few recipes from this book already but I think this bar cookie is my favorite so far.   It’s based on a Millionaire Bar, which is a shortbread crust, topped with a layer of caramel and then a layer of chocolate.    That sounds good enough right there!  However, Lindsay amps up the cookie by adding layer of fluffy, egg-free cookie dough between the caramel and the chocolate layers.  Oh my!  These are scary good and I don’t usually like shortbread!  I’m kind of regretting sending them off to work…

Chocolate Chip Cookie Dough Billionaire Bars
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
A rich and delicious bar cookie with a base of vanilla shortbread and layered with caramel, chocolate chip cookie dough and chocolate.
Ingredients
  • For the Shortbread Layer:
  • ⅓ cup unsalted butter, at room temperature
  • ⅓ cup granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • For the Caramel Layer:
  • 7 ounces caramel candy (about 25 squares, unwrapped)
  • 2 Tbsp. heavy whipping cream
  • For the Cookie Dough Layer:
  • ½ cup unsalted butter, at room temperature
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ⅛ tsp. salt
  • ½ cup mini semisweet chocolate chips
  • For the Chocolate Layer:
  • 4 ounces semisweet or dark chocolate, chopped
  • 1 tablespoon unsalted butter
Instructions
  1. Preheat the oven to 350F.
  2. Line an 8 inch square pan with parchment paper, leaving a 1-inch overhang on two sides
  3. Make the shortbread: In a mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and salt and beat until combined. Add flour and mix until incorporated; dough may appear slightly crumbly. Firmly press into prepared pan. Poke shallow holes into the surface of the dough with a fork or skewer. Bake 18 to 22 minutes, or until the edges are lightly golden. Remove pan from oven and set on a wire rack.
  4. Make the Caramel Layer: Place the caramel candy in a small saucepan over medium heat. Add the heavy cream and stir until completely melted. Pour hot caramel mixture over shortbread crust and spread into an even layer. Refrigerate until set, 30 minutes to 1 hour.
  5. Make the Cookie Dough Layer:Combine the butter and sugars in a large mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the heavy cream and vanilla; mix well. Add the flour and salt and mix on low speed until incorporated. Stir in the chocolate chips. Spread the cookie dough on top of the caramel layer, using a spatula to smooth the dough into an even layer. Refrigerate the pan while you prepare the glaze.
  6. Make the Chocolate Layer: Combine the chocolate and butter in a small saucepan and melt together over low heat, stirring until smooth. Spread the glaze over the cookie dough layer and chill until set, about 30 minutes.
  7. To remove the bars from the pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Stored in an airtight container, bars will keep for up to 3 days (theoretically).

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