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Friday, January 20, 2017

Bajillionaire Bars

2/3 c. unsalted butter, at room temperature
2/3 c. sugar
1 tsp. vanilla extract
1/2 tsp. salt
2 c. all purpose flour

Caramel Filling:
14 oz. soft caramels, unwrapped
4 tbsp. heavy whipping cream

Chocolate Chip Cookie Dough:
1 c. unsalted butter, at room temperature
1 c. packed light brown sugar
1/2 c. sugar
4 tbsp. heavy whipping cream
1 tsp. vanilla extract
1-1/2 c. all purpose flour
Pinch of salt
1 c. mini semisweet chocolate chips

Chocolate Glaze:
8 oz. semisweet chocolate, chopped
2 tbsp. unsalted butter

1. Heat oven to 350°F.  Spray 13x9-inch baking pan with nonstick cooking spray; set aside.
2. For shortbread, in a medium bowl, beat together butter and sugar with electric mixer on medium speed until light and fluffy (about 3 minutes).  Add vanilla extract and salt and beat until combined.  Add flour and mix until incorporated (mixture may be crumbly).  Firmly press mixture into bottom of prepared pan.  Using a fork, poke holes in the crust.  Bake 22 minutes or until edges are lightly golden.  Set pan on wire rack while making the filling.
3. For caramel filling, place caramels and heavy whipping cream into medium saucepan over medium heat.  Stir until completely melted.  Pour hot caramel mixture over shortbread and spread into an even layer.  Refrigerate 30 minutes to 1 hour or until set.
4. For chocolate chip cookie dough, combine butter, light brown sugar, and sugar in a large bowl and beat on medium speed until light and fluffy (about 3 minutes).  Add heavy whipping cream and vanilla extract and mix well.  Add flour and salt and mix on low speed until incorporated.  Stir in mini chocolate chips.  Spread cookie dough over the caramel layer.  Refrigerate pan while making topping.
5. For chocolate glaze, in a small microwavable bowl, combine chocolate and butter and melt until smooth.  Spread glaze over cookie dough and chill 30 minutes or until set, before cutting and serving.
Yield: 2 dozen bars

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