Tuesday, January 08, 2013

Cookie Dough Billionaire Bars

I hope you all enjoyed yesterday's truffles - today I am sharing the truffles' partner in crime: Billionaire Bars. I also brought these to our monthly FRG meeting and they were raved about. My 5 year old woke up in the middle of the night and ate 3 or 4 - I ate one and let me just tell you...these are rich. Someone mentioned they liked the name because they were so rich, they had to be called billionaire bars. I didn't really have that click until they mentioned it. Whoopsies - blonde moment!

These bars have a shortbread layer, a caramel layer, a cookie dough layer, and then are coated in a dark or semisweet chocolate glaze. They were sweet, rich, and decadent. I loved having all the different layers - the crumbly, gooey, chewy, crunchiness cannot be beat!
Cookie Dough Billionaire Bars - four layers of awesomesauce in one tasty, rich #dessert

What you need:
For Shortbread Layer:
  • 1/3 cup unsalted butter, at room temp
  • 1/3 cup sugar
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt
  • 1 cup flour
For Caramel Layer:
  • 7 oz. caramel candies, unwrapped (Kraft has these awesome caramel bits I use - no unwrapping required!)
  • 2 Tbsp. heavy cream
For Cookie Dough Layer:
  • 1/2 cup unsalted butter, at room temp
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 2 Tbsp. heavy cream
  • 1/2 tsp. vanilla
  • 3/4 cup flour
  • 1/8 tsp. salt
  • 1/2 cup mini semisweet chocolate chips
For Chocolate Glaze Layer:
  • 4 oz. semisweet or dark chocolate, chopped
  • 1 Tbsp. unsalted butter
For shortbread layer: 
Beat together butter and sugar until fluffy, about 2 to 3 minutes. Add vanilla and salt. Then add flour and continue to mix until combined. It may be crumbly, that is okay! Press into a 8x8-inch pan that has 2 pieces of parchment paper lining it with an overhang to make for easy removal of the bars.
Poke holes into the shortbread and then bake at 350* for 18 to 22 minutes. Set on a wire rack to cool.
For caramel layer: 
Place caramel into a saucepan with heavy cream over medium heat and stir until melted. 
Pour over shortbread and spread out evenly. Refrigerate for 1 hour.

For cookie dough layer: 
Beat butter and sugars until fluffy, about 2 to 3 minutes. Add cream and vanilla. 
Mix in flour and salt on low. Stir in chocolate chips. 
Spread on cooled caramel layer evenly. Refrigerate while preparing glaze.

For glaze layer: 
Melt down chocolate and butter, stirring to get it smooth. 
Spread over cookie dough and chill for at least 30 minutes.

Remove from pan using parchment paper ends and slice into 2-inch squares (I did rectangles). Refrigerate for up to 3 days in an airtight container.

Recipe from Lindsay Landis of Love & Olive Oil
via The Cookie Dough Lover's Cookbook

{Click here to see what blog hops I participate in}

1 comment :

April said...

Wow, these look super yummy. I'll have to give them a try, my sweet tooth husband will love them.