Ingredients: |
Ingredients: For the Shortbread:
2 cups butter softened
1 cup sugar
1/4 cup light brown sugar, firmly packed
3 3/4 cups all purpose flour
1/2 tsp salt
For the Caramel:
2 cups sugar
12 Tbsp butter
1 cup heavy cream
1 Tbsp fine sea salt
For the Cookie Dough:
1 cup butter
1/2 cup sugar
1 cup light brown sugar, packed
2 Tbsp heavy cream
1 Tbsp vanilla
1 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup mini semi sweet chocolate chips
For the Chocolate Ganache:
1 1/2 cup dark chocolate chips
1 cup heavy cream
1 Tbsp vanilla
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Directions: |
Directions:Preheat oven to 350º. Generously coat a 9x13 pan with cooking spray and line with parchment paper, leaving a 1 inch overhang on the two ends
For the Shortbread:
Beat butter and sugars for 2-3 minutes or until light and fluffy. Add in flour and salt, mix until combined. Press dough into prepared 9x13 pan. Bake at 350º 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 settle as it cools.
For the Caramel:
Once you start the caramel sauce you have to pay close attention so you don't burn it.
In 3-4 qt.saucepan over medium heat, add the sugar and stir with wooden spoon until melted. It will clump up but keep stirring, it will continue to melt. When the sugar is melted, stop stirring. You can swirl the pan to move the sugar around. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely, this is where its easy to burn the caramel.
As soon as the sugar reaches the amber color, carefully add the butter. Whisk until butter is melted. If sugar gets stuck to the whisk, use a wooden spoon.
Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the sea salt
Let the caramel sauce cool about 10 minutes. Pour about half of the caramel sauce over the shortbread. Put in freezer for at least 30 minutes. If the caramel is still soft and sticky after about an hour, freeze for another 15 minutes before continuing
For the Cookie Dough:
Beat butter and sugars together until light and fluffy(2-3 minutes). Add heavy cream and vanilla, mix well. Add flour and salt and mix on low speed until incorporated. Stir in mini chocolate chips.
Spread cookie dough over caramel layer using a spatula to smooth to and even layer. Refrigerate while you make the chocolate ganache
For the Chocolate Ganache:
Place chocolate chips in a glass bowl. In saucepan heat heavy cream and vanilla to a simmer over medium high heat. Pour over chocolate chips. Let sit for 5 minutes, then whisk until completely smooth. Pour 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 large sharp knife to cut into 2 inch squares |
This recipe for Cookie Dough Billionaire Bars is from