Chocolate Chip Cookie Millionaire Bars

Chocolate Chip Cookie Millionaire Bars

from allrecipes.com
Dessert
200 min
24 servings
485 kcal / serving

A spin-off of traditional Millionaire's Shortbread, these Chocolate Chip Cookie Millionaire Bars swap the shortbread for a chewy chocolate chip cookie base, layered with caramel and chocolate ganache. Here's how to make Chocolate Chip Cookie Millionaire Bars.

Ingredients

  • baking spray with flour
  • 2pkg. refrigerated break-and-bake chocolate chip cookie dough (such as nestlé toll house
  • 2cans sweetened condensed milk
  • ½ cuppacked light brown sugar
  • ½ cuplight corn syrup
  • 1 teaspoontable salt
  • 1 cupplus 2 tablespoons (1 oz.) unsalted butter, cut into 1 tablespoon pats and divided
  • 1 teaspoonvanilla extract
  • 2bars (56% cacao) semisweet chocolate, finely chopped (about 1 1/3 cups
  • ¼ cupheavy whipping cream

Directions

  1. 1

    Gather all ingredients. Preheat oven to 350 degrees F (180 degrees C).

  2. 2

    Spray a 13- x 9-inch baking pan with baking spray; line bottom and sides with parchment paper, leaving a 1- to 2-inch overhang on long sides.

  3. 3

    Break apart dough squares along perforations and evenly scatter in bottom of the prepared pan. Let stand at room temperature until softened, 5 to 10 minutes. Using a sheet of plastic wrap placed directly on surface, press dough into an even layer in the bottom of the pan. Remove and discard plastic wrap.

  4. 4

    Bake in the preheated oven until golden brown and a wooden pick inserted in center comes out clean or with just some moist crumbs, 25 to 30 minutes. Let cool in pan on a wire rack while making filling.

  5. 5

    Add condensed milk, brown sugar, corn syrup, salt, and 1 cup of the butter to a large saucepan; cook over medium, whisking constantly, until butter is melted and mixture starts to bubble, about 10 minutes.

  6. 6

    Continue to cook, whisking constantly, over medium until mixture is a caramel color, thickened, and registers 235°F on a candy or instant-read thermometer, about 10 minutes. Remove from heat and stir in vanilla until combined.

  7. 7

    Working quickly, pour caramel over cookie layer, spreading into an even layer with a small offset spatula. Chill in refrigerator, uncovered, until set, about 1 hour.

  8. 8

    Add chocolate, cream, and remaining 2 tablespoons butter to a medium, heatproof bowl; place bowl over  a saucepan filled with 1 inch of simmering water, making sure bottom of bowl does not touch water. Cook, stirring constantly, until chocolate mixture is melted and smooth, 2 to 3 minutes.

  9. 9

    Working quickly, pour and spread chocolate mixture evenly over caramel layer. Chill in refrigerator, uncovered, until set, about 1 hour.

  10. 10

    Using parchment paper as handles, remove from pan and place on a cutting board. Using a warm, dry, sharp knife, cut into bars; wipe knife clean with a damp paper towel between cuts, if desired. Serve immediately or store in an airtight container at room temperature for 3 to 5 days.