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Introduction:
Craving a dessert that combines the richness of a candy bar with the comforting taste of cookie dough? Cookie Dough Billionaire Bars are the ultimate indulgence—featuring layers of buttery shortbread, gooey caramel, chocolate ganache, and irresistible cookie dough. These bars live up to their “billionaire” name by offering multiple luxurious layers of flavor and texture. Whether you're preparing a dessert for a special occasion or treating yourself to something spectacular, this recipe is a showstopper.
Ingredients:
For the Shortbread Base:
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 tsp salt
For the Caramel Layer:
1 (14 oz) can sweetened condensed milk
1/2 cup brown sugar
1/2 cup unsalted butter
2 tbsp light corn syrup
1/2 tsp vanilla extract
For the Cookie Dough Layer:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 tbsp milk
1 tsp vanilla extract
1 cup all-purpose flour (heat-treated)
1/2 tsp salt
3/4 cup mini chocolate chips
For the Chocolate Ganache Topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Directions:
Prepare the Shortbread Layer:
Preheat oven to 350°F (175°C).
Line a 9x13-inch baking pan with parchment paper.
Beat butter and powdered sugar together until smooth. Add flour and salt, and mix until crumbly.
Press the mixture evenly into the bottom of the pan.
Bake for 20–22 minutes or until lightly golden. Let cool completely.
Make the Caramel Layer:
In a saucepan over medium heat, combine sweetened condensed milk, brown sugar, butter, and corn syrup.
Stir continuously until mixture thickens and darkens slightly, about 8–10 minutes.
Remove from heat, stir in vanilla, and pour over cooled shortbread.
Chill in the fridge for 30 minutes until set.
Prepare the Cookie Dough Layer:
Beat together butter, brown sugar, and granulated sugar until fluffy.
Mix in milk and vanilla.
Gradually add heat-treated flour and salt. Mix until a soft dough forms.
Fold in mini chocolate chips.
Gently press the dough over the set caramel layer. Refrigerate for another 20 minutes.
Make the Ganache Topping:
Heat cream until just simmering, then pour over chocolate chips in a bowl.
Let sit for 2 minutes, then stir until smooth.
Spread over the cookie dough layer. Refrigerate until firm.
Slice and Serve:
Use a sharp knife dipped in hot water for clean slices.
Wipe knife between cuts for best results.
Serving and Storage Tips:
Serving: Serve chilled or at room temperature for the perfect bite.
Storage: Store bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze for up to 2 months and thaw before serving.
Variations:
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