The first year I participated in this cookie swap I made red velvet shortbread cookies dipped in white chocolate. The second year I made salted caramel chocolate chip cookie bars. This year, I knew I had to step it up. Like way up. To be honest, I had a recipe all ready to go and tested weeks before my cookies were due to ship out. I had spent a Saturday afternoon testing out pecan pie filled thumbprint cookies with a caramel drizzle. Sounds good, right? They were totally delicious and everyone at work gobbled them up fast, but they just didn't scream food blogger cookie swap cookie. I am not sure why, but they just didn't. So, I was on a mission - find a cookie that would be bigger and better than last year. I searched and searched and searched some more through my cookbooks, but again, nothing jumped out at me. I just couldn't do a plain 'ol chocolate chip cookie (as good as they are). I grabbed a couple more cookbooks and then I saw the recipe that would be the cookie of the year - chocolate chip cookie dough billionaire bars!
These cookie bars are the best combination of everything they say they are. These cookies start with a shortbread crust, then covered with a layer of ooey gooey caramel, then topped with a thick layer of eggless cookie dough and all covered with chocolate. These bars are the perfect amount of sweet without being too sweet. Does that make sense? If not, just trust me. There is something about this combination that when you take a bite, you taste every layer separately and then everything all together. I am not quite sure how that works, but it just does. As the captain said when he first tried these, "they are do die for!". I am not even kidding. Those were the exact words out of his mouth! Whether you are a cookie dough lover or a cookie bar lover, this recipe is for you. Just be careful, they are totally addicting and even more so when they are warmed up just a bit. Don't say I didn't warn you!
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| yes, I buy brown sugar in 25 pound bags |
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| crumbly shortbread |
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| press firmly into pan and don't forget to poke the crust so it doesn't puff up! |
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| why the shortbread is baking, melt the caramel and heavy cream |
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| ahhh, so nice and brown |
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| get that caramel to harden! |
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| whipping up that cookie dough! |
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| mmm |
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| melting the chocolate |
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| billionaire bars as far as the eye can see! |
For the Shortbread:
1/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour
For the Caramel:
7 ounces soft caramel candies, unwrapped
2 tablespoons heavy cream
For the Cookie Dough:
½ cup unsalted butter, at room temperature
½ cup light brown sugar
¼ cup granulated sugar
2 tablespoons 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 or dark chocolate, chopped
1 tablespoon unsalted butter
Preheat oven to 350 degrees F. Line an 8x8-inch square baking pan with parchment paper or nonstick foil, leaving a 1-inch overhang on two sides.
Make the Shortbread: In a mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and salt and beat until combined. Add flour and mix until incorporated (note: dough may appear slightly crumbly). Firmly press into prepared pan. Poke shallow holes into the surface of the dough with a fork. Bake the shortbread for18 to 22 minutes, or until the edges are lightly golden. Let cool on a cooling rack while you prepare the caramel layer.
Make the Caramel Layer: Place the caramel candies in a small saucepan over medium heat. Add the heavy cream and stir until completely melted (about 5-10 minutes). Pour hot caramel mixture over shortbread crust and spread into an even layer. Refrigerate until firm and set - about an hour (this may take longer, just make sure the caramel is firm before topping with the cookie dough).
Make the Cookie Dough: Combine the butter and sugars in a large mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the heavy cream and vanilla and mix well. Add the flour and salt and mix on low speed until incorporated. Stir in the chocolate chips. Spread the cookie dough on top of the caramel layer, using a spatula to smooth the dough into an even layer. Refrigerate the pan while you prepare the chocolate glaze.
Make the Chocolate Glaze: In a small bowl, combine the chocolate and butter and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Spread the glaze over the cookie dough layer and chill until set, about 30 minutes.
To remove the bars from the pan, grasp the edges of the parchment paper or nonstick foil and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Enjoy!
1/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour
For the Caramel:
7 ounces soft caramel candies, unwrapped
2 tablespoons heavy cream
For the Cookie Dough:
½ cup unsalted butter, at room temperature
½ cup light brown sugar
¼ cup granulated sugar
2 tablespoons 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 or dark chocolate, chopped
1 tablespoon unsalted butter
Preheat oven to 350 degrees F. Line an 8x8-inch square baking pan with parchment paper or nonstick foil, leaving a 1-inch overhang on two sides.
Make the Shortbread: In a mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and salt and beat until combined. Add flour and mix until incorporated (note: dough may appear slightly crumbly). Firmly press into prepared pan. Poke shallow holes into the surface of the dough with a fork. Bake the shortbread for18 to 22 minutes, or until the edges are lightly golden. Let cool on a cooling rack while you prepare the caramel layer.
Make the Caramel Layer: Place the caramel candies in a small saucepan over medium heat. Add the heavy cream and stir until completely melted (about 5-10 minutes). Pour hot caramel mixture over shortbread crust and spread into an even layer. Refrigerate until firm and set - about an hour (this may take longer, just make sure the caramel is firm before topping with the cookie dough).
Make the Cookie Dough: Combine the butter and sugars in a large mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the heavy cream and vanilla and mix well. Add the flour and salt and mix on low speed until incorporated. Stir in the chocolate chips. Spread the cookie dough on top of the caramel layer, using a spatula to smooth the dough into an even layer. Refrigerate the pan while you prepare the chocolate glaze.
Make the Chocolate Glaze: In a small bowl, combine the chocolate and butter and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Spread the glaze over the cookie dough layer and chill until set, about 30 minutes.
To remove the bars from the pan, grasp the edges of the parchment paper or nonstick foil and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Enjoy!
This recipe can easily be doubled to serve a large crowd. Just double all the ingredients and just a 9 by 13 pan. As soon as you make these for others, they will love you more than they already do. They are that good.
