Cookie Dough Billionaire Bars
For Kevin’s third and final birthday treat of 2013 (here was the first and second) he choose these jaw-dropping Cookie Dough Billionaire Bars. This drop-dead stunning recipe comes to you from the AMAZING The Cookie Dough Lover’s Cookbook by Lindsay Landis.
Seriously!! It’s an ENTIRE cookbook dedicated to COOKIE DOUGH! :) With Lindsay’s creative recipes you can find delicious ideas to add cookie dough to every dessert imaginable. Talk about MADE for each other!! :) Me and This Book = True Luv 4 Ever!!
Lindsay shares her approachable and impressive everyday recipes at her blog Love and Olive Oil and she’s also the talented web and graphic designer at Purr Design. (Read: If you need a blog makeover, Lindsay’s the girl to contact!!)
And if you need a dessert recipe that will wow, amaze, shock, awe, win friends and influence people…
The Cookie Dough Lover’s Cookbook is the place to look.
Okay, seriously, take a look at these bars with me for a second.
- It’s a layer of buttery, soft shortbread.
- A layer of homemade salted caramel sauce.
- A layer of irresistible cookie dough (and it’s egg free, so it’s safe to eat!)
- Topped with a layer of rich, decadent chocolate ganache.
I have died and gone to heaven.
Do you want to make these?? I know you do!! :)
As with all good cookbooks and all good recipes, these bars inspired me to be creative and make them my own. See, I have a shortbread recipe that I LOVE. I have a salted caramel sauce recipe that I LOVE. And I have a chocolate ganache recipe that I LOVE!!
I knew when I wanted to make these bars that I wanted to take these three favorite recipes and combine them with Lindsay’s tried-and-true cookie dough recipe for one ultra, mega, wow-your-pants-off recipe. She is the cookie dough queen, afterall! ;)
And ya’ll… I could not have been more thrilled with the results! These bars are hands down one of the best things I’ve ever made. They’re chewy, gooey, rich, chocolaty, decadent, AND THEY’VE GOT COOKIE DOUGH STUFFED IN THE MIDDLE!!!
You gotta try these. May I present… Cookie Dough Billionaire Bars: The Kevin and Amanda Way.
How to Make These Brilliant Cookie Dough Bars
Start with the shortbread layer. Preheat oven to 350. Beat butter and sugars for 2-3 minutes until light and fluffy. Add in flour and salt and mix on low until just combined.
Press the dough into the bottom of a 9×13 baking dish that’s been sprayed with cooking spray and lined with parchment paper. This will make the bars a LOT easier to remove in the end.
Bake at 350 for 30-35 minutes until edges are slightly browned. It may look puffy and jiggly in the center when you take it out, but it will fall and set as it cools.
Meanwhile, prepare the caramel layer. Heat sugar over medium to medium-high heat. Whisk constantly. The sugar will start to melt and clump up as it transforms. Once the sugar is smooth and melted, add butter, one tablespoon at a time, whisking after each addition until fully incorporated. Then remove the pan from the heat and slowly pour in one cup of heavy cream. Whisk until the cream is fully incorporated and the caramel is smooth. Finally whisk in one tablespoon fine sea salt.
Pour about half of the hot caramel mixture over the shortbread crust. Refrigerate until set, at least one hour. If the caramel is still soft and sticky after 1 hour, freeze for another 15 minutes before continuing.
Store the remaining caramel in a mason jar in the refrigerator. Use it for ice cream topping, dipping apples, pancakes, and even S’MORES!!! :)
Next, make the homemade, egg-free cookie dough. Beat butter and sugars on medium speed for 2-3 minutes until light and fluffy. Add heavy cream and vanilla and mix well. Add flour and 1/2 teaspoon salt and mix on low speed until just incorporated. Stir in the mini chocolate chips.
Spread cookie dough on top of caramel layer using a spatula to smooth dough into an even layer. Refrigerate the dough while you prepare the chocolate ganache.
Place chocolate chips in a glass or heat-proof bowl. On the stove, heat the heavy cream and vanilla and bring to a simmer. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth.
Pour the ganache over the cookie dough layer and chill until set, about 30 minutes.
Four of my all-time favorite recipes all combined into one heavenly bar.
I love this bar so much, I want it to become a person so I can take it to Las Vegas and marry it.
Oh my gosh. Seriously. I die. I’m done.
Make these bars ASAP. Enjoy, friends!! :)
P.S. For the Quick and Easy method, feel free to use any of these shortcuts!
- A layer of store-bought sugar cookie dough in place of the shortbread layer. Press in pan and bake.
- A layer of jarred caramel sauce (found with the ice cream toppings). Microwave and pour straight from jar. Refrigerate to set.
- A layer of homemade, egg-free cookie dough (make your favorite cookie dough recipe and replace each egg with 2 tbsp heavy cream or milk). Spread over caramel.
- A layer of jarred hot fudge topping like Smucker’s or Hershey’s (found with the ice cream toppings). Heat and pour over cookie dough. Chill to set!! :)
These delicious Cookie Dough Billionaire Bars have layers of creamy edible cookie dough, buttery shortbread, rich chocolate ganache and homemade salted caramel sauce!
For the Shortbread:
- 2 cups (1 lb or 4 sticks) butter, softened
- 1 cup sugar
- 1/4 cup light brown sugar, packed
- 3 3/4 cup all-purpose flour
- 1/2 teaspoon salt
For the Caramel:
- 2 cups sugar
- 12 tablespoons butter
- 1 cup heavy cream
- 1 tbsp fleur de sel or fine sea salt
For the Cookie Dough:
- 1 cup (2 sticks) butter, softened
- 1/2 cup sugar
- 1 cup light brown sugar, packed
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
For the Chocolate Ganache:
- 1 1/2 cups dark chocolate chips
- 1 cup heavy cream
- 1 tablespoon vanilla extract
Preheat oven to 350 degrees F. Generously coat a 9×13 baking dish with cooking spray and line with parchment paper, leaving a 1-inch overhang on two sides.
For the Shortbread
Beat butter and sugars for 2-3 minutes until light and fluffy. Add in flour and salt and mix on low until just combined. Press the dough into prepared pan. Bake at 350 for 30-35 minutes until edges are slightly browned. It may look puffy and jiggly in the center at first, but it will fall and set as it cools. Shortbread recipe from Picky-Palate.com.
For the Caramel
Make Salted Caramel Sauce recipe on TwoPeasandTheirPod.com. Pour about half of the hot caramel mixture over the shortbread crust. Refrigerate until set, at least one hour. If the caramel is still soft and sticky after 1 hour, freeze for another 15 minutes before continuing.
For the Cookie Dough
Beat butter and sugars on medium speed for 2-3 minutes until light and fluffy. Add heavy cream and vanilla and mix well. Add flour and salt and mix on low speed until just incorporated. Stir in the mini chocolate chips. Spread cookie dough on top of caramel layer using a spatula to smooth dough into an even layer. Refrigerate the dough while you prepare the chocolate ganache.
For the Chocolate Ganache
Place chocolate chips in a glass bowl. In a saucepan, whisk together the heavy cream and vanilla and bring to a simmer over medium-high heat. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Pour the ganache over the cookie dough layer and chill until set, about 30 minutes.
To remove bars from 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.
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