Happy New Year! I am going to apologize for this recipe in advance. This is really not how a “slow food” blog should start the year, but I just couldn’t help it!
New Year Dieters, perhaps consider these healthy banana bite cookies or chia pudding, or heck, even my delicious roasted brussels sprouts instead! 😉
I know I’ve said it about a million times, but birthday treats at my work are out of control. It’s to the point where chocolate cupcakes with sprinkles would be greeted with raised eyebrows, because lately every treat has been more decadent than the last. These bars are no different – a layer of chocolate ganache over caramel, cookie dough, and shortbread.
I based these from a recipe for Billionaire Bars in The Cookie Dough Lovers Cookbook (which, if you love cookie dough, you should totally pick up!) but I call them Cookie Dough Twix because that’s exactly what they taste like – twix bars with cookie dough in them!
The process for making these is really easy – first, bake a thin layer of shortbread in an 8×8 pan. After a few minutes, melt the caramel layer, and spread it over the shortbread layer. While that cools, whip up the cookie dough filling. Once the caramel layer is cooled, spread the cookie dough filling on top and place it in the refrigerator to set. Finally, make a quick chocolate ganache, and spread it over the cookie dough. Return everything to the fridge for a few more minutes (not too long or it’ll be hard as a rock!) and you’ll be ready to cut the bars and serve them. I cut mine VERY small, 1.5″x1.5″ because they’re so rich.
Reviews of these at work included “amazing”, “rich”, and “dangerous” – all of which are completely accurate! ^_^
- 1/3 cup salted butter at room temperature
- 1/3 cup granulated sugar
- 2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup ultragrain flour
- 7 ounces Werther's Original Baking Caramels
- 2 tablespoons heavy whipping cream
- 1/2 cup 1 stick salted butter, at room temperature
- 1/2 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 3/4 cup ultragrain flour
- 1/8 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
- 4 ounces semisweet bakers chocolate chopped
- 1 tablespoon unsalted butter
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Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 1-inch overhang.
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In a mixing bowl, cream butter and sugar until light and fluffy. Add vanilla and salt and mix until well combined. Add flour and mix until incorporated; dough will be crumbly. Firmly press into prepared pan. Poke shallow holes into dough with a fork. Bake at 350 for 18 to 22 minutes, or until edges are light golden.
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Place candies in a small saucepan over medium heat. Add cream and stir until completely melted. Pour caramel over shortbread crust and spread evenly. Refrigerate until set.
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In a large bowl, cream butter and sugars. Add cream and vanilla and mix well. Add flour and salt. Stir in chocolate chips. Evenly spread on top of caramel. Refrigerate.
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Melt chocolate and butter over low heat, stirring constantly until smooth. Spread over cookie dough layer and chill until set.
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Lift using the parchment to remove the entire from the pan. Cut into 1.5-inch squares. Store in an airtight container.
Recipe adapted from The Cookie Dough Lover's Cookbook
Recipe and photos from Mayhem in the Kitchen!
https://mayheminthekitchen.com/cookie-dough-twix/
