More ingredients-
1 cup heavy cream
1 tablespoon vanilla
Preheat oven to 350 degrees F. Generously coat a 9x13 baking
dish with cooking spray and line with parchment paper, leaving a
1-inch overhang on two sides.
For the Shortbread
Beat butter and sugars for 2-3 minutes until light and fluffy. Add
in flour and salt and mix on low until just combined. Press the
dough into prepared pan. Bake at 350 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 set as it cools. Shortbread
recipe from Picky-Palate.com.
For the Caramel
Make Salted Caramel Sauce recipe on
TwoPeasandTheirPod.com. Pour about half of the hot caramel
mixture over the shortbread crust. Refrigerate until set, at least
one hour. If the caramel is still soft and sticky after 1 hour, freeze
for another 15 minutes before continuing.
For the Cookie Dough
Beat butter and sugars on medium speed for 2-3 minutes until
light and fluffy. Add heavy cream and vanilla and mix well. Add
flour and salt and mix on low speed until just incorporated. Stir
in the mini chocolate chips. Spread cookie dough on top of
caramel layer using a spatula to smooth dough into an even
layer. Refrigerate the dough while you prepare the chocolate
ganache.
For the Chocolate Ganache
Place chocolate chips in a glass bowl. In a saucepan, whisk
together the heavy cream and vanilla and bring to a simmer over
medium-high heat. Pour over the chocolate chips, let sit for 5
minutes, then whisk until completely smooth. Pour the 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 a large sharp knife to
cut into 2-inch squares.
Originally Submitted
7/9/2015
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