Cookie Dough Millionaire Bars

• Condiments

  • 2 tbsp Corn syrup, dark
  • 1 tbsp Vanilla bean paste
  • 1 tbsp Vanilla paste

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 cup Brown sugar, dark
  • 2 cups Chocolate chips
  • 1 1/2 cups Granulated sugar, White
  • 1/2 tsp Pink himalayan salt
  • 1 Pink himalayan sea salt
  • 1/2 tsp Salt
  • 12 oz Semi-sweet chocolate

• Dairy

  • 3 sticks Butter, unsalted
  • 12 tbsp Butter, unsalted
  • 2 (14-oz can Condensed milk, sweetened
  • 4 tbsp Cream
  • 6 tbsp Heavy cream

• Other

  • 1½ cusp packed light brown sugar

Found on peasandpeonies.com

Description

Ingredients

• Cookie Dough Layer:
• 3 sticks (340 grams) unsalted butter, room temperature
• 1½ cups white granulated sugar
• 1½ cusp packed light brown sugar
• 4 tablespoons cream
• ½ teaspoon salt
• 1 tablespoon vanilla bean paste
• 2 cups all-purpose flour
• 2 cups chocolate chips
• Caramel Layer:
• 2 (14-oz) can sweetened condensed milk
• 1 cup dark brown sugar
• 12 tablespoons unsalted butter
• 2 tablespoons dark corn syrup
• 1 tablespoon vanilla paste
• ½ teaspoon pink Himalayan salt
• Chocolate Layer:
• 12 ounces semi-sweet chocolate, chopped
• 6 tablespoons heavy cream
• Pink Himalayan sea salt

Directions

• Cookie Dough Layer:
• Line a 9-inch rectangular pan with waxed paper or parchment paper; the later needs to be sprayed with non stick baking spray. Ensure that the paper overlaps all edges to facilitate removal from the pan.
• In the bowl of an electric mixer fitter with the wire whisk, combine butter, both sugars and salt until soft and creamy, beat for about 1 - 2 minutes.
• Mix in the cream and vanilla bean paste. Scrape the sides and the bottom of the bowl with a spatula.
• Add in the flour and mix in until combined.
• Stir in the chocolate chips.
• Scoop the cookie dough into the prepared pan into an even layer. Refrigerate for 1 hour.
• Caramel Layer:
• Add all the ingredients to a medium sauce pan over medium heat.
• Whisk until the sugar dissolves, the butter melts and the mixture comes to a boil. Keep whisking constantly, until the caramel becomes thick, about 6 - 8 minutes. A candy thermometer should read 225 degrees F.
• Pour the caramel over the cookie dough layer and refrigerate until the caramel is set, about 1 hour.
• Chocolate Layer:
• Add chocolate and cream to a microwave-safe bowl. Microwave in 25 second intervals, stirring in between, until the chocolate is about 75% melted. Stir until the mixture is smooth and shiny.
• Spread the chocolate over the caramel layer and sprinkle with pink Himalayan sea salt.
• Refrigerate the bars for at least 1 hour before serving.
• Before serving, run a knife thru the sides of the bars, using the paper overhang, lift the bars out of the pan and transfer to a cutting board.
• Slice the bars with a sharp knife, wiping the knife with a paper towel between cuts.
• Slice into squares and store in the refrigerator until ready to serve.
• Enjoy!