January 22, 2014

Billionaire Bars

Although I'm determined to shed all the pounds (and then some) that I gained during my second pregnancy, I still can't give up my dessert blogs. And I received The Cookie Dough Lover's Cookbook for Christmas. The first recipe from there is these bars, which I plan to take to work after we sample them tonight.

Good thing half-marathon training officially starts tomorrow for me!

Billionaire Bars
1/3 cup butter
1/3 cup sugar
1/2 tsp. vanilla
1 cup flour
25 caramels
2 Tbsp. heavy cream
Cookie Dough
1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
2 Tbsp. heavy cream
1/2 tsp. vanilla
3/4 cup flour
1/2 cup mini chocolate chips
4 oz. chocolate
1 Tbsp. butter

Preheat oven to 350ºF. Line an 8-inch pan with foil. Prepare shortbread first by beating the butter and sugar until fluffy, about 2 to 3 minutes. Add in the vanilla, and beat until combined. Mix in the flour. Press the mixture evenly into the prepared pan. Bake for 18 to 22 minutes or until the edges are golden. Set aside to cool on a wire rack.

To prepare the caramel layer, melt caramels and cream together over medium heat, stirring occasionally. Spread caramel onto the shortbread layer, and set in the refrigerator to become firm (about 30 to 60 minutes).

Once caramel layer is chilled, prepare the cookie dough layer by beating together the butter and sugars. Stir in the heavy cream and vanilla. Gradually add flour until combined, and stir in chocolate chips. Spread this mixture evenly over the caramel layer, and place back in the refrigerator while preparing the glaze.

For the glaze, melt the chocolate and butter together, stirring until combined. Spread evenly over the cookie dough layer. Chill for at least 30 minutes to set.

To slice bars, remove the foil from the pan and cut into 16 squares. Keep bars refrigerated until 30 to 60 minutes before serving them. Makes 16 bars.

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