Mrs. Regueiro's Plate: Cookie Dough Billionaire Bars

Friday, June 1, 2012

Cookie Dough Billionaire Bars

Is it really June? Wow. I had the worst luck this week trying to get back into my regular blogging schedule because my computer had a nasty virus. Luckily my husband fixed it up and I am back in business! The month of May went by like a breeze since I had my hands full learning the ins and outs of my sweet baby girl, Elena. I can't believe that she is already a month old and almost 10 pounds. I felt like it was just yesterday that we had brought her home from the hospital.

I was happy to receive a copy of The Cookie Dough Lover's Cookbook from the fabulous blog of Love and Olive Oil. Congrats to Lindsay on such a wonderful book. It's filled with plenty of eggless cookie dough recipes that are perfect for any cookie dough lover. This book gives you plenty of reasons to eat cookie dough by the buckets. Chocolate chip cookie dough truffles, cookie dough whoopie pies, cookie dough cream pie, and oatmeal raisin cookie dough granola bars are a handful of recipes that I have bookmarked to make to make in the very distant future.

These cookie dough billionaire bars are easy to prepare and a perfect crowd pleaser. I had baked a batch of these bars to thank Eric's coworkers for their sweet welcome gifts for Elena. The bars are composed of a crispy shortbread cookie crust with a luscious caramel layer and the creamy cookie dough topped with a chocolate glaze. I added some chocolate jimmies for that extra wow factor. They are melt in your mouth delicious! Make these for your next get together or to share with your family and friends.

Also, make sure to get your copy of The Cookie Dough Lover's Cookbook, it's available for pre-order on Amazon and will be released June 5.
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Cookie Dough Billionaire Bars
Adapted from The Cookie Dough Lover's Cookbook
Printable Recipe
1/3 cup unsalted butter, room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour

7 ounces soft caramel candies, about 25 candies, unwrapped
2 tablespoons heavy cream
or (caramel sauce)

Cookie Dough:
1/2 cup unsalted butter, 1 stick, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 cup mini semisweet chocolate chips

Chocolate glaze:
4 ounces semisweet or dark chocolate, chopped
1 teaspoon unsalted butter


Preheat oven to 350 degrees. Prepare an 8x8 baking pan with parchment paper, leaving a 1-inch overhang on two sides.
Prepare the shortbread. In the bowl of the stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla extract and salt and beat until combined. Add the flour and mix until incorporated, dough will resemble like coarse sand and crumbly. Press into the prepared pan and lightly pat it down until firm. Poke shallow holes into the surface of the dough with a fork or skewer. Bake for 18 to 22 minutes, or until edges are lightly golden. Remove pan from oven and set on a wire rack.

Prepare the caramel sauce. Place caramel candies in a small saucepan over medium heat. Add heavy cream and stir until completely melted. Pour hot caramel sauce over shortbread crust and spread into an even layer. Refrigerate until set, for at least 1 hour. If caramel is still soft and sticky after 1 hour, it may help to freeze it for another 15 minutes before continuing.

Prepare the cookie dough mixture. Cream together the sugar and the butters in the bowl of the stand mixer on medium speed until light and fluffy, about 2 to 3 minutes. Mix in the heavy cream and vanilla, and combine. Add the flour and salt and mix on low speed until incorporated. Fold in the chocolate chips. Spread cookie dough on top of the caramel layer, using a spatula to create an even layer. Keep in the fridge until you prepare the chocolate glaze.

In a small saucepan over low, heat, melt the chocolate and butter, stirring constantly until smooth. Spread chocolate glaze over cookie dough layer and chill until set, about 30 minutes.

Remove bars from pan, gripping the parchment paper by the sides and lift carefully. Place on cutting board and using a large sharp knife cut into 2-inch bars. Will keep in an airtight container in the refrigerator for at least 3 days.

Yield: 16 bars

Tip: If baking for a group. This recipe can be doubled or tripled and made in a 13x9 baking pan for 32 crowd-pleasing bars.
Review: Absolutely scrumptious and baked a double batch for Eric's coworkers. They disappeared quickly and were enjoyed by all. Elena says thank you for the wonderful gifts!!
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