makes 20+ bars
For the shortbread layer:
1/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 cup unbleached all-purpose flour
For the caramel layer:
1/2 cup light brown sugar
2 tablespoons unsalted butter
1/4 cup heavy cream
1/2 tablespoon vanilla extract
pinch fine sea salt
1/2 tablespoon bourbon [optional]
For the cookie dough layer:
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
3/4 cup unbleached all-purpose flour
pinch of fine sea salt
1/2 cup mini semisweet chocolate chips
For the chocolate coating/drizzle:
4 ounces (1/2 cup) dark chocolate melts
4 ounces (1/2 cup) white chocolate melts
1. Preheat the oven to 350 degrees. Line an 8x8 square baking dish with parchment paper (it should overhang the dish on at least two sides) and set aside.
2. To make the shortbread, in the bowl of an electric mixer, beat together the butter and sugars at high speed until light and fluffy.
3. Add the vanilla and salt and beat until combined. Add the flour at stir at low speed until just combined. The dough will be very crumbly. Turn the dough out into the prepped baking dish and press the dough firmly into the pan. Use a fork to poke holes across the surface of the dough. Bake the shortbread for 18-22 minutes, or until the sides are golden brown and the surface is firm to the touch. Let cool slightly on a wire rack.
4. To make the caramel, in a medium sauce pot, stir together the brown sugar, butter, heavy cream, vanilla extract, and fine sea salt. While whisking constantly, heat the ingredients over medium heat. Bring the mixture to a boil and continue cooking until the mixture thickens, 5-7 minutes. Remove from the heat and stir in the bourbon. Pour about 1/2 cup of the caramel sauce over the (still warm) shortbread layer. Use a spatula to evenly coat the shortbread layer with the caramel.
5. Place the baking dish in the refrigerator and allow the caramel layer to set, this should take about one hour.
6. Meanwhile, make the cookie dough layer. In the bowl of an electric mixer, beat together the butter and sugars at high speed until light and fluffy. Add the heavy cream and vanilla and beat to combine. In a small bowl, whisk together the flour and salt, then add the flour mixture to the mixer and stir at low speed to combine. Stir in the chocolate chips by hand. Use a spatula to evenly spread the cookie dough on top of the hardened caramel layer. Place the baking dish back into the refrigerator to allow the cookie dough layer to set slightly.
7. Melt the dark chocolate and white chocolate melts in separate bowls in the microwave (melt in 15-30 second increments). Use an offset spatula to spread the melted dark chocolate over top the cookie dough layer. Then use drizzle the white chocolate over top the dark chocolate, using whatever pattern you choose. Place the baking dish back into the refrigerator and allow to set completely.
8. Carefully remove the cookie bars from the baking dish and place onto a cutting board. Then use a sharp knife to cut the bars into one or two inch squares.
(lightly adapted from a recipe in The Cookie Dough Lover's Cookbook by Lindsay Landis)