Chocolate Chip Cookie Dough Billionaire Bars

We had our first visitor this past weekend, thus we had an excuse to test out the new kitchen and bake our first of many treats to come! As I was searching for what to make this weekend I came across these and knew they would be perfect. J loooooves those little caramel candies, even though he claims they give him lock jaw but he could eat a whole bag. Last year we had them in our candy dish and whenever he came over he headed right to the candy dish.

We invited Emily to help us bake and let me tell you, dysfunctional at its finest. Getting used to a new kitchen is zero fun, we were on top of each other, couldn't find anything and it took three tries to get the chocolate on top right. I burnt it the first two times, go me.

These bars were so worth it. I'm surprised they made it until Friday for J. Actually, I'm surprised the cookie dough made it into the bars. We may or may not have snacked on it while we waited for the first two layers to set. I think there is three little squares left, needless to say they were quite the hit this weekend.

The recipe looks intimidating but its really not that bad, especially when you break up the processes between people. We kept ours in the fridge, but they are best when they are brought to room temperature before eating because everything is soft and gooey and YUM.

Chocolate Chip Cookie Dough Billionaire Bars
source: Brown Eyed Baker


For the Shortbread:
Ingredients:
1/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour


Directions:
In a mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until light and fluffy. Add vanilla and salt and beat until combined. Add flour and mix until incorporated. The dough may be slightly crumbly. Firmly press into a lined (parchment paper) 8x8 square baking pan. Poke shallow holes into the surface with a fork. Bake 18 to 22 minutes at 350, or until the edges are lightly golden.


For the Caramel:
Ingredients:
7 ounces soft caramel candies (about 25), unwrapped
2 tablespoons heavy cream


Directions:
Place candies in a small sauce pan over medium heat. Add the heavy cream and stir until completely melted. Pour the hot caramel over the shortbread crust and spread into an even layer. Refrigerate until set, 30 minutes to an hour.

For the Cookie Dough:
Ingredients:
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
Pinch of Salt
1/2 cup mini semisweet chocolate chips


Directions:
Combine the butter and sugars in a large mixing bowl and beat on medium speed until light and fluffy. Add the heavy cream and vanilla; mix well. Add the flour and salt and mix on low speed until incorporated. Stir in chocolate chips. Spread the cookie dough on top of the caramel layer. Refrigerate while you make the glaze.


For the Chocolate Glaze:
Ingredients:
4 ounces semisweet or dark chocolate, chopped
1 tablespoon unsalted butter

Directions:
In a small bowl, combine chocolate and butter and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Spread glaze over the cookie dough layer and chill until set, about 30 minutes.