Recipe: Billionaire Bars

Billionaire bars – I have no idea where it started. All I know is that it’s a complete combination of 4 awesome treats: shortbread cookie, salted caramel, cookie dough, and chocolate ganache.

There are many recipes floating around Pinterest with regards to billionaire bars, but these ones are amazing. You need to try them. I’ve yet to make them gluten free, but I hope to soon – it was hard to make them and not sneak one.

Ingredients

Shortbread Layer

• 1/2 cup of brown sugar
• 3/4 cup of white sugar
• 1 cup of cake flour
• 2 1/2 – 3 cups of all purpose flour
• 4 sticks of salted butter

Caramel Layer

• jar of butterscotch caramel (about 1 1/2 cups)

Cookie Dough Layer

• 1/2 cup of brown sugar
• 1/4 cup of white sugar
• 1 1/4 – 1 1/2 cups of flour
• 2 tablespoons of whipping cream
• 1 cup of dark chocolate chips
• 2 teaspoons of vanilla
• 1 cup of salted butter

Chocolate Topping Layer

• 220 ml of whipping cream
• 1 cup of dark chocolate chips
• 2 oz of semi-sweet bakers chocolate
• 1/2 cup of white chocolate chips

Time to bake!

Billionaire bars take a bit of time because of the four layers. Feel free to make your own caramel, I just like the ease of buying it since I’ve burned caramel a couple of times. I’ll get better at it, I know I will.

Okay, first up, make the shortbread layer.

Set the oven to 350 degrees.

Next, cream the butter until it’s nice and soft. Then add in the sugars. Beat for a few minutes until well combined. Then, slowly add in the flours a bit at a time. Once it reaches a nice thick dough consistency, you’re good to go. In this recipe, I added just over 2 1/2 cups of all purpose flour.

Press the shortbread into a parchment line 9×13 pan and poke holes in it, in true shortbread fashion. Bake for 27-35 minutes. I have a Wolf Convection oven and baked it for 27 minutes.

Next, let the shortbread cool. Once it’s cool, pour on the jar of caramel sauce. My jar was 355 ml. So about 1 1/2 cups of caramel.

Cookie dough layer. No cream cheese in this cookie dough recipe (like an upcoming recipe I have) because I was looking for a less rich cookie dough to balance out the rich shortbread.

First, beat the butter and sugars together. Then, add the vanilla and cream. Combine well. Then, slowly add in the flour. I used it all, but you be the judge and watch your dough texture. Then, gently stir in the chocolate chips.

The chocolate topping layer. Put the one cup of cream on the stove. Let it slowly come to a boil. Once it does, pour it over the dark chocolate chips and the semi-sweet chocolate. While that’s sitting, press the cookie dough layer into the pan. You’ll be making your third layer.

Okay, back to the chocolate topping. Whisk the chocolate and cream. Once well mixed, add in the white chocolate chips. Once it’s all combined, pour over the cookie dough layer.

Put the whole tray in the fridge and let it sit for at least 2 hours.

Take out the pan and cut them up!

So good.

I hope you enjoy these billionaire bars and I’ll be sure to make gluten free ones very soon. Yumm…I can’t wait!

We are on our way home today – the final stretch! I made these billionaire bars before I left and shared them with my co-workers. Work is such a fun place when people share food! Happy Thursday.

Recipe

Print Recipe

Billionaire Bars

Author: Ali

Servings: 30

Billionaire bars – I have no idea where it started. All I know is that it’s a complete combination of 4 awesome treats: shortbread cookie, salted caramel, cookie dough, and chocolate ganache.

There are many recipes floating around Pinterest with regards to billionaire bars, but these ones are amazing. You need to try them. I’ve yet to make them gluten free, but I hope to soon – it was hard to make them and not sneak one.

Prep Time1 hour hour

Cook Time30 minutes minutes

Total Time1 hour hour 30 minutes minutes

CourseBaking

CuisineAmerican

Ingredients

• Shortbread Layer:
• 1/2 cup of brown sugar
• 3/4 cup of white sugar
• 1 cup of cake flour
• 2 1/2 - 3 cups of all purpose flour
• 4 sticks of salted butter
• Caramel Layer:
• jar of butterscotch caramel about 1 1/2 cups
• Cookie Dough Layer:
• 1/2 cup of brown sugar
• 1/4 cup of white sugar
• 1 1/4 - 1 1/2 cups of flour
• 2 tablespoons of whipping cream
• 1 cup of dark chocolate chips
• 2 teaspoons of vanilla
• 1 cup of salted butter
• Chocolate Topping Layer:
• 220 ml of whipping cream
• 1 cup of dark chocolate chips
• 2 oz of semi-sweet bakers chocolate
• 1/2 cup of white chocolate chips

Instructions

• Set the oven to 350 degrees.
• Next, cream the butter until it's nice and soft.
• Then add in the sugars. Beat for a few minutes until well combined.
• Slowly add in the flours a bit at a time. Once it reaches a nice thick dough consistency, you're good to go. In this recipe, I added just over 2 1/2 cups of all purpose flour.
• Press the shortbread into a parchment line 9x13 pan and poke holes in it, in true shortbread fashion.
• Bake for 27-35 minutes. I have a Wolf Convection oven and baked it for 27.
• Next, let the shortbread cool.
• Once it's cool, pour on the jar of caramel sauce. My jar was 355 ml. So about 1 1/2 cups of caramel.
• For the cookie dough layer, beat the butter and sugars together.
• Then, add the vanilla and cream. Combine well.
• Slowly add in the flour. I used it all, but you be the judge and watch your dough texture.
• Then, gently stir in the chocolate chips.
• For the chocolate topping layer, put the one cup of cream on the stove. Let it slowly come to a boil.
• Once it does, pour it over the dark chocolate chips and the semi-sweet chocolate.
• While that's sitting, press the cookie dough layer into the pan. You'll be making your third layer.
• Okay, back to the chocolate topping. Whisk the chocolate and cream. Once well mixed, add in the white chocolate chips.
• Once it's all combined, pour over the cookie dough layer.
• Put the whole tray in the fridge and let it sit for at least 2 hours.
• Cut and then eat!