Billionaire Bars

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Billionaire Bars

Serves: 12
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 1 hour and 20 minutes

These Billionaire Bars are layered with perfection.

A moist brownie layer, a sweet caramel layer, a gooey sweet cookie dough layer with a nice layer of chocolate right on top.

This is such a great dessert to make to fix those sweet tooth cravings!

Two stacked chocolate layered dessert bars with a cookie dough center and chocolate chips, displayed on a white plate.

How To Make Billionaire Bars

Various baking ingredients including butter, brown sugar, flour, granulated sugar, eggs, cocoa powder, chocolate chips, caramel candies, baking powder, oil, milk, and vanilla extract.

Ingredients:

  • 1 cup of sugar
  • 1/2 cup of unsalted butter (melted)
  • 1/4 tsp of salt
  • 1 cup of unsweetened cocoa powder
  • 2 eggs
  • 1 tsp of vanilla extract
  • 1/2 cup of flour
  • 2 tbsp of heavy cream
  • 30 caramels (unwrapped)
  • 1/2 cup of brown sugar
  • 1/4 cup of sugar
  • 1/2 cup of unsalted butter (softened to room temp)
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 cup of flour
  • 1/2 cup of mini semi sweet chocolate chips
  • 1 tbsp of vegetable oil 8 oz of mini semi sweet chocolate chips
Two stacked dessert bars with brownie, cookie dough, and chocolate layers on a white plate, with a glass of milk and kitchen utensils in the background.

Step-by-Step Guide

1. Line a 8×8 baking dish with parchment paper making sure the sides are completely covered and some of the paper is sticking off the side, so you can pick it up later.

Preheat the oven to 325°.

2. In a large bowl add the sugar and 1/2 stick of melted butter, mix with a hand beater until combined.

A clear glass bowl containing a stick of butter and a pile of granulated white sugar on a white marble surface.

Add in the salt and cocoa powder, beat again until completely mixed through.

A glass mixing bowl containing creamed butter and sugar with ground cinnamon and a small amount of salt on top, viewed from above on a white surface.

3. Add in the eggs and vanilla and beat until combined.

A glass mixing bowl containing cocoa powder and two raw eggs on a marble surface.

Add in the flour and mix with the beater until it’s all mixed together.

A glass bowl containing chocolate batter with a mound of white flour on top, placed on a white marble surface.

Pour the brownie batter into the prepared baking dish.

Spread around evenly.

A square baking tray lined with yellow parchment paper holds unbaked chocolate brownie batter spread evenly inside.

Bake for 20-25 minutes.

4. In a small microwave safe bowl add the heavy cream and caramels, place in the microwave and cook for 30 seconds, stir and repeat until completely melted and smooth.

A white bowl filled with several square pieces of caramel candy on a white marble surface.

Once the brownies are done pour the caramel on top of the brownies and smooth it out evenly.

A square baking pan lined with parchment paper holds a dessert topped with a smooth layer of caramel sauce.

5. Wait for the baking dish to cool a bit (about 10-15 minutes) and then place in the freezer for 25 minutes.

Once the caramel is hard on top, remove from the freezer.

6. While you wait for the caramel to harden, make the cookie dough layer.

To a large bowl add the brown sugar, sugar and 1/2 cup of room temp butter, mix using the hand mixer until it becomes light and fluffy.

A mixing bowl containing a stick of butter, granulated sugar, and brown sugar on a white countertop.

7. Add in the heavy cream and vanilla, mix again.

Add the salt and flour and mix.

A mixing bowl containing flour on top of a partially mixed dough, placed on a light marble surface.

Sprinkle in the 1/2 cup of chocolate chips and mix once again.

A mixing bowl filled with cookie dough and topped with a large amount of chocolate chips, ready to be mixed.

Remove the baking dish from the freezer and evenly spread the cookie dough layer all over top of the caramel layer.

A square baking pan lined with parchment paper is filled with unbaked chocolate chip cookie dough, spread evenly.

8. In a medium sized microwave safe bowl add the oil and 8 oz of the chocolate chips.

A white bowl filled with semi-sweet chocolate chips, some of which are partially melted, on a light marble surface.

Microwave for 30 seconds and stir, repeat until melted.

Pour the chocolate all over top of the cookie dough layer and spread.

Place in the fridge until ready to serve.

Slice and enjoy!

A white plate with chocolate-covered dessert bars sits on a napkin atop a woven placemat, next to a glass of milk and wooden measuring spoons.
Three chocolate and cookie dough layered dessert bars are stacked on a white plate, with a glass of milk, wooden spoons, and more bars in the background.

Tips and tricks!

  • Store in an airtight container in the fridge for 3-4 days.
  • Remember to scrape the sides of the bowl while mixing!
  • Test the brownies with the toothpick trick to make sure they are all the way done cooking.
  • Make sure the caramel is hard before adding the cookie dough.
Two chocolate and cream layered dessert bars on a white plate, with a glass of milk, wooden spoons, and more bars in the background on a woven placemat.

Billionaire Bars

Print Recipe
Three stacked chocolate chip cookie dough brownies on a white plate with a glass of milk and measuring spoons nearby; another serving is in the background.
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:1 hour 20 minutes

Ingredients

  • 1 cup of sugar
  • 1/2 cup of unsalted butter melted
  • 1/4 tsp of salt
  • 1 cup of unsweetened cocoa powder
  • 2 eggs
  • 1 tsp of vanilla extract
  • 1/2 cup of flour
  • 2 tbsp of heavy cream
  • 30 caramels unwrapped
  • 1/2 cup of brown sugar
  • 1/4 cup of sugar
  • 1/2 cup of unsalted butter softened to room temp
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 cup of flour
  • 1/2 cup of mini semi sweet chocolate chips
  • 1 tbsp of vegetable oil
  • 8 oz of mini semi sweet chocolate chips

Instructions

  • Line a 8×8 baking dish with parchment paper making sure the sides are completely covered and some of the paper is sticking off the side, so you can pick it up later. Preheat the oven to 325°.
  • In a large bowl add the sugar and 1/2 stick of melted butter, mix with a hand beater until combined. Add in the salt and cocoa powder, beat again until completely mixed through.
  • Add in the eggs and vanilla and beat until combined. Add in the flour and mix with the beater until it’s all mixed together. Pour the brownie batter into the prepared baking dish.
  • Spread around evenly. Bake for 20-25 minutes.
  • In a small microwave safe bowl add the heavy cream and caramels, place in the microwave and cook for 30 seconds, stir and repeat until completely melted and smooth. Once the brownies are done pour the caramel on top of the brownies and smooth it out evenly.
  • Wait for the baking dish to cool a bit (about 10-15 minutes) and then place in the freezer for 25 minutes. Once the caramel is hard on top, remove from the freezer.
  • While you wait for the caramel to harden, make the cookie dough layer. To a large bowl add the brown sugar, sugar and 1/2 cup of room temp butter, mix using the hand mixer until it becomes light and fluffy.
  • Add in the heavy cream and vanilla, mix again. Add the salt and flour and mix. Sprinkle in the 1/2 cup of chocolate chips and mix once again. Remove the baking dish from the freezer and evenly spread the cookie dough layer all over top of the caramel layer.
  • In a medium sized microwave safe bowl add the oil and 8 oz of the chocolate chips. Microwave for 30 seconds and stir, repeat until melted. Pour the chocolate all over top of the cookie dough layer and spread. Place in the fridge until ready to serve. Slice and enjoy!

Notes

  • Store in an airtight container in the fridge for 3-4 days.
  • Remember to scrape the sides of the bowl while mixing!
  • Test the brownies with the toothpick trick to make sure they are all the way done cooking.
  • Make sure the caramel is hard before adding the cookie dough.
Servings: 12 servings
Two chocolate, caramel, and cream layered dessert bars stacked on a white plate, with a glass of milk and wooden spoons nearby.

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