If you are one of those people who eat half the bowl of cookie dough before ever baking the cookies, then you are in for a treat. Imagine – shortbread topped with homemade caramel, covered in cookie dough and slathered with a Belgium dark chocolate glaze. I know it sounds way too sinful to consume, but fortunately these cookie dough billionaire bars are so decadent that a small piece will satisfy your sweet tooth. I discovered this genius creation in one of my recent cookbook purchases, The Cookie Dough Lover’s Cookbook by Lindsay Landis. I highly recommend buying a copy if you are a fan of edible eggless cookie dough. That’s right, Landis offers up over 40 cookie dough confections that will not infect you with salmonella! I know most of us are willing to take that chance with regular raw cookie dough, but I am much more at ease gobbling down spoonfuls of the sugary dough without the off chance of getting food poisoning. This was my first attempt at one of Landis’ recipes, but it will surely not be my last.

I went ahead and made a few changes to the original recipe based on personal preference. Originally, I just doubled the given recipe for a 13X9 pan, but I found that the proportions were a bit off. I think a thicker layer of shortbread and a bit less cookie dough would cut back on the immense sweetness of the dessert. I actually had homemade caramel left over so I used that instead of the soft caramel candies, but it would definitely save time if you don’t already have some. I would only suggest using a thin layer of cookie dough because it can be a bit overpowering to those that aren’t used to such sweet desserts. For the chocolate glaze, I used about half of a 1 pound Belgium dark chocolate bar from Trader Joe’s and was really happy with the results. Make sure to spread the chocolate quickly before it starts to dry. I kept trying to smooth out the top perfectly and ended up with a lumpy seized pattern on one side of the pan.

Cookie Dough Billionaire Bars
Recipe type: Dessert
Serves: 32

Buttery Shortbread, gooey caramel, sinful cookie dough topped with a dark Belgium chocolate glaze – 4 layers of absolute decadence in one compact bar.
  • 1 cup butter (2 sticks), softened
  • 1 cup granulated sugar
  • 1½ tsp vanilla extract
  • ½ tsp salt
  • 2 cups all purpose flour
  • 10 ounces soft caramel candies, unwrapped
  • 2-3 tbsp heavy cream
alternately you can use homemade caramel
Cookie Dough
  • ¾ cup (1.5 sticks) unsalted butter, softened
  • ¼ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • ¼ tsp salt
  • ½ cup mini semisweet chocolate chips
Chocolate Glaze
  • 8 oz semisweet or dark chocolate, chopped
  • 2 tbsp unsalted butter

  1. Preheat oven to 350 degrees F.
  2. Line a 13×9 pan with 2 pieces of parchment paper. Let them overhang allowing for easy removal.
  3. For the shortbread, beat together butter and sugar with the paddle attachment of your standmixer until light and fluffy. Add vanilla and salt and beat until combined. Add flour and mix until incorporated. Press the crumbly dough into the prepared pan. Poke shallow holes in the surface of the dough with a for or skewer. Bake for 18-20 minutes or until edges are lightly browned.
  4. For the caramel, melt the candies in a small saucepan over medium heat. Add cream until completely melted and combined. Pour and spread evenly over the shortbread layer. Refrigerate for at least 1 hour.
  5. For the cookie dough, combine butter and sugars in the bowl of your standmixer and beat until light and fluffy. Add the cream and vanilla. Beat in flour and salt until incorporated. Stir in the mini chocolate chips. Spread the cookie dough evenly over the caramel layer. Refrigerate while preparing glaze.
  6. For the chocolate glaze, melt chocolate and butter in a microwave safe glass bowl in 30 second increments until it can be stirred smooth. Quickly spread the glaze over the cookie dough layer before it starts to harden. Refrigerate for 30 more minutes.
  7. Remove the bars from pan by pulling out the two sides of parchment paper. Use a large sharp knife to cut bars into two inch squares. Store in the refrigerator and serve chilled.

 Cookie Dough Billionaire Bars | Au Bon Gouter

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