Sunday, December 02, 2012

Chocolate Chip Cookie Dough Billionaire Bars
Yield: 16 bars

For the Shortbread:
1/3 cup SOFT butter
1/3 cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup flour

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

For the Cookie Dough:
½ cup soft butter
½ cup light brown sugar
¼ cup granulated sugar
2 T. heavy cream
½ teaspoon vanilla extract
¾ cup all-purpose flour
Pinch of salt
½ cup mini semisweet chocolate chips

For the Chocolate Glaze:
4 ounces semisweet chocolate chips
1 tablespoon unsalted butter

1. Preheat oven to 350 degrees F. Line an 8×8-inch square baking pan with nonstick foil.

2. Make the Shortbread: Beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Add vanilla and salt. Add flour and combine. May be crumbly. Press into pan and poke with a fork. Bake 18 to 22 minutes....want it to brown a bit so will be crispy later! Let cool.

3. Make the Caramel Layer: follow link above to homemade caramel and measure out 7 ounces or microwave the caramels and cream gently until smooth. Pour hot caramel on crust and stick in freezer until firm.

4. Make the Cookie Dough: Combine the butter and sugars in a large mixing bowl and beat, Add the cream and vanilla, Add the flour and salt until incorporated. Stir in the chocolate chips. Spread the cookie dough on top of the caramel using a spatula to smooth it evenly. Freeze again.

5. Make the Chocolate Glaze: In a small bowl, combine the chocolate and butter and microwave on 50% power in 30-second increments until smooth. Spread the glaze over the cookie dough layer and freeze until set.

6. Cut into bars! freeze really well!!!! Won't last that delish they will be gobbled up!

(Recipe adapted from The Cookie Dough Lover’s Cookbook)

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