Description
Cookie Dough Billionaire Bars are a decadent layered treat featuring a buttery shortbread crust, a luscious salted caramel layer, a rich cookie dough topping with mini chocolate chips, and a silky dark chocolate ganache finish. Perfectly balanced with sweet, salty, and chocolatey flavors, these bars deliver an indulgent dessert experience that’s sure to impress.
Ingredients
Shortbread Base
- 2 cups (1 lb or 4 sticks) butter, softened
- 1 cup sugar
- 1/4 cup light brown sugar, packed
- 3 3/4 cups all-purpose flour
- 1/2 teaspoon salt
Salted Caramel Sauce
- 2 cups sugar
- 12 tablespoons butter
- 1 cup heavy cream
- 1 tablespoon fleur de sel or fine sea salt
Cookie Dough Layer
- 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
Chocolate Ganache
- 1 1/2 cups dark chocolate chips
- 1 cup heavy cream
- 1 tablespoon vanilla extract
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Generously coat a 9×13-inch baking dish with cooking spray and line it with parchment paper, allowing a 1-inch overhang on two sides for easy removal later.
- Make the Shortbread Base: Beat together the butter and both sugars for 2-3 minutes until the mixture is light and fluffy. Add the flour and salt, mixing on low speed just until combined. Press this dough evenly into the prepared pan. Bake for 30-35 minutes until the edges turn slightly golden brown. The center may appear puffed and jiggly initially but will set as it cools.
- Prepare the Salted Caramel: Using your preferred salted caramel sauce recipe (or one from TwoPeasandTheirPod.com as referenced), make the caramel sauce. Immediately pour about half of the hot caramel over the warm shortbread crust. Refrigerate for at least one hour until the caramel sets. If it remains too soft or sticky after chilling, freeze for an additional 15 minutes.
- Make the Cookie Dough Layer: Beat the butter and sugars on medium speed for 2-3 minutes until creamy and light. Add the heavy cream and vanilla extract, mixing well. Then add the flour and salt, blending on low speed until just incorporated. Fold in the mini semisweet chocolate chips. Spread the cookie dough evenly over the chilled caramel layer using a spatula. Return the pan to the refrigerator while you prepare the ganache.
- Prepare the Chocolate Ganache: Place the dark chocolate chips in a heatproof bowl. In a saucepan, whisk together the heavy cream and vanilla extract and bring it to a simmer over medium-high heat. Pour the hot cream mixture over the chocolate chips and let sit for 5 minutes to soften, then whisk until completely smooth. Pour the ganache evenly over the cookie dough layer and chill the bars until the ganache is firm, about 30 minutes.
- Cut and Serve: Use the parchment paper overhang to lift the entire block of bars from the pan onto a cutting board. Using a sharp, large knife, cut the bars into 2-inch squares and serve.
Notes
- For best results, let each layer chill thoroughly to ensure clean layers and easy cutting.
- The salted caramel can be made ahead and stored refrigerated for convenience.
- Use high-quality dark chocolate for a richer ganache flavor.
- Make sure the cookie dough uses heat-treated flour if intended to be eaten raw for safety.
- Keep the bars refrigerated until serving to maintain their firm texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert/Bars
- Method: Baking
- Cuisine: American
