Tuesday, November 25, 2014

Chocolate Chip Cookie Dough Billionaire Bars

For all of you looking for a delicious treat to make this weekend, look no further. Whether you need a sweet treat to bring to a holiday gathering or a small present for a friend, these bars are just the thing. Simple to make, and even easier to eat, I definitely recommend giving these a try!

And don't be scared off by the long list of ingredients. You likely already have many of these items and despite the multiple steps, it's an easy recipe to make!


Chocolate Chip Cookie Dough Billionaire Bars
Recipe from Brown Eyed Baker

For the shortbread:
1/3 cup unsalted butter, room temperature
1/3 sugar
1/2 tsp vanilla extract
1/4 tsp salt
1 cup flour

For the caramel:
7 oz soft caramel candies
2 Tbsp heavy cream

For the cookie dough:
1/2 cup unsalted butter, room temperature
1/2 light brown sugar
1/4 sugar
2 Tbsp heavy cream
1/2 tsp vanilla extract
3/4 cup flour
Pinch of salt
1/2 cup mini chocolate chips

For the chocolate glaze:
4 oz semisweet or dark chocolate, chopped
1 Tbsp unsalted butter

Preheat your oven to 350 degrees. Line a 9x9 baking pan with parchment paper and set aside.

In a mixing bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add vanilla and salt, followed by the flour, and mix until incorporated (should be slightly crumbly). Press the mixture into the prepared pan and poke shallow holes in the surface with a fork. Bake 18-22 minutes or until the edges are lightly golden. Remove from the oven and set aside to cool.

While the shortbread is baking, prepare your caramel mixture. Add the caramels to a small saucepan and cook over medium heat. Add the heavy cream and stir until completely melted. Pour the caramel mixture over the prepared shortbread and spread in an even layer over the top. Refrigerate until set - about 30 minutes to an hour.

As the caramel layer sets, prepare the cookie dough. Combine the butter and sugar in a large mixing bowl and beat until light and fluffy. Add the heavy cream and vanilla, followed by the flour and salt. Mix until combined. Stir in the chocolate chips. Spread the cookie dough in an even layer on top of the set caramel layer. Place back in the fridge to chill while you prepare the chocolate glaze.

To prepare the glaze, add the chocolate chunks and butter to a microwave safe bowl and heat in 25 second increments, stirring after each, until chocolate is melted and smooth. Spread the glaze over the top of the cookie dough layer, then place bars back in the fridge to allow the glaze to set - about 30 minutes.

Once the bars are set, you can cut into 16-20 squares. I recommend storing the bars in the fridge to keep them from getting too soft.

Tell me: What are you baking this holiday season?

- ST

4 comments:

  1. Mmm you had me at cookie dough ha :). Every year I make Paula Deen's Cookie Dough Bites because who doesn't love cookie dough!?. Also I wanted to give a huge thanks to you because when you told me about your Believe training journal you had, I went and checked it out online and saw they they were sold out and they had the option to pre-order the new edition and it just came! I cannot wait to use it after time runs out on my current one (if I can make it that long!). So thank you so much for the suggestion way back when, I love it! Have a great Thanksgiving!

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    1. I think I have made the Paula Deen recipe - the white chocolate cookie dough truffles? So good!

      I got my new Believe I Am Journal today, too, and can already tell I'm going to love it! So glad you got one, too :)

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  2. These look so fabulous, but I am a sucker for anything with good caramel in it:)
    Thanks for the tip on storing them in the fridge, that is a really good idea!

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    1. I am a caramel fan, too - one of my favorite sweet treats :)

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