Cookie Dough Billionaire Bars

These multi-layered, extremely decadent Cookie Dough Billionaire Bars may be the best dessert you’ve ever tasted!! Brownie, caramel, cookie dough, and ganache for the win!

Absolutely everyone will swoon with their first bite of these layered Homemade Brownies from Scratch! They’re outrageously delicious!!!

Why You Must Make

• These babies start with a layer of brownies, then caramel and cookie dough, and topped off with some creamy ganache.
• The sweet tooth trifecta of chocolate, caramel, and cookie dough is amazing. Sold yet?
• The calorie count of these cookie dough billionaire bars is not for the faint of heart, but they’re definitely worth an occasional splurge!

I’ve always loved cookie dough as much as or even more than the baked cookies themselves. I bake oodles of chocolate chip cookies, so I have ample opportunities to sample. But there’s something ultra-delicious about an actual cookie dough-laden treat!

Ingredient Notes:

• Kitchen Staples – Butter, Sugar, Salt, Eggs, Brown Sugar, Vegetable Oil
• Cocoa Powder – Unsweetened
• Flour – The flour used in the cookie dough should be heated to kill any potential bacteria, like ecoli, that can be found in raw flour. Spread on a sheet pan and bake for 5 minutes at 350 degrees. Cool before using.
• Vanilla Extract – Make sure the label reads “real” vanilla extract, not artificially flavored. I use the Nielsen-Massey brand.
• Store-bought Caramels – I prefer Werther’s brand.
• Heavy Cream – 36% Butterfat
• Semisweet Chocolate Chips – Regular and Mini, I like the Ghirardelli brand, but Nestles works well, too.

How to Make

1. Make, bake, and cool the brownie layer in the prepared pan.
2. Melt the caramels with the cream and pour over the brownie layer. Chill.
3. Make the cookie dough layer and carefully spread it over the caramel layer.
4. Melt together the chocolate and oil and stir until smooth. Pour over the top and chill.
5. Slice into squares and serve.

Expert Tips

• Line your 8 x 8-inch Square Cake Pan with Non-Stick Foil (affiliate links) or regular foil sprayed with non-stick cooking spray for easy removal.
• PRO-Tip: Note that raw flour can contain bacteria. See how to make it safe under the ingredient notes above and in the recipe card below.
• Use a Small Offset Spatula to evenly spread both the brownie layer and the cookie dough layer.
• Refrigerate before cutting so that the caramel gets firm.
• To cut, first use a warm, dry knife to score the chocolate. Then slice into bars. I love this Wusthof Classic 7-Inch Santoku Knife for slicing all my brownies and bar cookies. Check this post for more details on How to Cut Cookie Bars.
• Don’t slice until you’re ready to serve as the caramel will start to ooze as they come to room temperature.
• Store leftovers in the refrigerator. Even if they ooze, they’re still delicious!

Frequently Asked Questions

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The Recipe:

Cookie Dough Billionaire Bars

Prep Time 40 minutes

Cook Time 15 minutes

Total Time 55 minutes

Yield 16

Layers of brownies, caramel, cookie dough and ganache create an outrageously rich dessert!

Ingredients

Brownie Layer:

• ½ cup butter, melted
• 1 cup sugar
• 1 cup unsweetened cocoa powder
• ¼ teaspoon salt
• ½ teaspoon vanilla
• 2 eggs
• ½ cup flour

Caramel layer:

• 30 caramels, unwrapped (I used about 1 cup of Werther's.)
• 2 tablespoons heavy cream

Cookie dough layer:

• ½ cup butter, at room temperature
• ¼ cup sugar
• ½ cup brown sugar
• 2 tablespoons heavy cream
• ½ teaspoon vanilla
• ¾ cup flour*
• ¼ teaspoon salt
• ½ cup mini semi-sweet chocolate chips

Chocolate glaze:

• 8 ounces semi-sweet chocolate, chopped
• 1 tablespoons vegetable oil (I used canola oil)

Instructions

1. Preheat the oven to 325º, line an 8×8 inch pan with non-stick foil, or use regular foil and spray with non-stick spray.
2. Prepare the brownie batter. Cream together butter and sugar in a large bowl. Mix in cocoa powder and salt. Add vanilla and eggs and mix until smooth. Mix in flour until incorporated. Spread brownie batter in the prepared pan. Bake for 15 minutes.
3. In a microwave-safe bowl, add caramels and heavy cream. Microwave for 60 seconds, stir, then repeat at 30-second intervals until melted and smooth.
4. Pour the caramel mixture over the brownie layer. Put the pan in the fridge to chill until the cookie dough layer is ready.
5. Prepare cookie dough layer. Cream together butter and sugars until light and fluffy. Mix in vanilla and heavy cream.
6. Add flour and salt and mix until incorporated. Stir in mini chocolate chips. When the caramel layer is firm, carefully spread the cookie dough on top.
7. Prepare chocolate glaze. In a microwave-safe bowl combine chocolate and oil. Microwave for 60 seconds, then stop and stir. Repeat using 30-second intervals till melted and smooth.
8. Spread chocolate over the cookie dough layer. Chill for easier cutting. Serve at room temperature.

Notes

Adapted from Creme De La Crumb blog.

Cut with a hot dry knife before serving. Keep refrigerated in one layer as the caramel layer will start to ooze as these come to room temperature.

*Raw flour can harbor bacteria, so spread the flour used in the cookie dough layer on a sheet pan. Bake at 350° for 5 minutes, then cool before using.

Recommended Products

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• 
  Nonstick Foil
• 
  Small Offset Spatula
• 
  8 x 8-inch Baking Pan

Nutrition Information:

Yield:

16

Serving Size:

1 bar
Amount Per Serving: Calories: 279Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 139mgCarbohydrates: 38gFiber: 2gSugar: 28gProtein: 3g

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