Cookie Dough Billionaire Bars

What you need:

For Shortbread Layer:

  • 1/3 cup unsalted butter, at room temp
  • 1/3 cup sugar
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt
  • 1 cup flour

For Caramel Layer:

  • 7 oz. caramel candies, unwrapped (Kraft has these awesome caramel bits I use - no unwrapping required!)
  • 2 Tbsp. heavy cream

For Cookie Dough Layer:

  • 1/2 cup unsalted butter, at room temp
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 2 Tbsp. heavy cream
  • 1/2 tsp. vanilla
  • 3/4 cup flour
  • 1/8 tsp. salt
  • 1/2 cup mini semisweet chocolate chips

For Chocolate Glaze Layer:

  • 4 oz. semisweet or dark chocolate, chopped
  • 1 Tbsp. unsalted butter


  1. For shortbread layer, beat together butter and sugar until fluffy, about 2 to 3 minutes. Add vanilla and salt. Then add flour and continue to mix until combined. It may be crumbly, that is okay! Press into a 8x8-inch pan that has 2 pieces of parchment paper lining it with an overhang to make for easy removal of the bars. Poke holes into the shortbread and then bake at 350* for 18 to 22 minutes. Set on a wire rack to cool.
  2. For caramel layer, place caramel into a saucepan with heavy cream over medium heat and stir until melted. Pour over shortbread and spread out evenly. Refrigerate for 1 hour.
  3. For cookie dough layer, beat butter and sugars until fluffy, about 2 to 3 minutes. Add cream and vanilla. Mix in flour and salt on low. Stir in chocolate chips. Spread on cooled caramel layer evenly. Refrigerate.
  4. For glaze layer, melt down chocolate and butter, stirring to get it smooth. Spread over cookie dough and chill for at least 30 minutes.
  5. Remove from pan using parchment paper ends and slice into 2-inch squares. Refrigerate for up to 3 days in an airtight container.

Recipe from Lindsay Landis of Love & Olive Oil