↞ recipe box start page
Category: Bars
Prep Time: Cook Time: Total Time:
For 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 Caramel:
2 cups sugar
12 tablespoons butter
1 cup heavy cream
1 tbsp fleur de sel or fine sea salt
For 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 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.
To make 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.
For the caramel layer, 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.
To prepare 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.
Chocolate Ganache Layer: 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. Refrigerated in an airtight container, bars will keep for up to 3 days.
view more member recipes
Cookie Dough Billionaire Bars
view my recipes
print
save
Category: Bars
Prep Time: Cook Time: Total Time:
For 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 Caramel:
2 cups sugar
12 tablespoons butter
1 cup heavy cream
1 tbsp fleur de sel or fine sea salt
For 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 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.
To make 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.
For the caramel layer, 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.
To prepare 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.
Chocolate Ganache Layer: 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. Refrigerated in an airtight container, bars will keep for up to 3 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
* Peanut Butter Cup Cookie Dough Crumble Bars *
by sgre52160
1/2 cup unsalted butter, melted (1 stick) 1 large egg 3/4 cup light brown sugar, packed 1/4 cup granulated sugar 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baki
by sgre52160
1/2 cup unsalted butter, melted (1 stick) 1 large egg 3/4 cup light brown sugar, packed 1/4 cup granulated sugar 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baki
Chocolate Chip Cookie Dough Cheesecake Bars
by sgre52160
Crust 1 & 1/2 cups graham cracker crumbs 5 tbsp unsalted butter, melted 2/3 cup miniature semisweet chocolate chips Preheat oven to 325. Butter a 9 inch square baking pan. Line pan with parc
by sgre52160
Crust 1 & 1/2 cups graham cracker crumbs 5 tbsp unsalted butter, melted 2/3 cup miniature semisweet chocolate chips Preheat oven to 325. Butter a 9 inch square baking pan. Line pan with parc
* Chocolate Chip Cookie Dough Gooey Butter Bars *
by sgre52160
Makes 30 squares Base 1 box yellow cake mix 1/2 cup butter, melted 1 egg Cookie Dough Filling 1/2 cup butter, room temperature 1 cup light brown sugar 2 Tbsp milk 1 tsp vanill
by sgre52160
Makes 30 squares Base 1 box yellow cake mix 1/2 cup butter, melted 1 egg Cookie Dough Filling 1/2 cup butter, room temperature 1 cup light brown sugar 2 Tbsp milk 1 tsp vanill
Billionaire Bars
by sgre52160
COOKIE BASE 1 (17.5 ounce) pouch Betty Crocker Sugar Cookie Mix 1 whole egg 1/2 cup (1 stick) unsalted butter, softened to room temperature CARAMEL LAYER 1 (14 ounce) bag caramels 1/2 cup heavy
by sgre52160
COOKIE BASE 1 (17.5 ounce) pouch Betty Crocker Sugar Cookie Mix 1 whole egg 1/2 cup (1 stick) unsalted butter, softened to room temperature CARAMEL LAYER 1 (14 ounce) bag caramels 1/2 cup heavy
Egg-free Cookie Dough
by NieveInigo
Ingredients: 1 1/2 cup all-purpose flour 1/4 tsp salt 1 tsp butter buds + 1 tbsp water 2 tsp vanilla 1 cup sugar approx. 1/2 cup water (adjust as necessary) 1/2 cup mini semi-sweet chocolate
by NieveInigo
Ingredients: 1 1/2 cup all-purpose flour 1/4 tsp salt 1 tsp butter buds + 1 tbsp water 2 tsp vanilla 1 cup sugar approx. 1/2 cup water (adjust as necessary) 1/2 cup mini semi-sweet chocolate
view more member recipes
related CDKitchen recipes
Milk Chocolate Butterscotch Cafe Cookies
White Chocolate Macaroons
Boston Market Saucer Sized Chocolate Chip Cookies
Chocolate Chip Cookie Dough Ice Cream
Mincemeat Cookie Bars
Moonbeam Cookies
Candy Bar Pizza
Baked S'mores
Chocolate Chip Peanut Butter Bars
Turtle Cookie Bars