Billionaire Bars
These Billionaire Bars are the kind of dessert that makes people pause mid bite, look up, and say wow. Rich brownie, soft caramel, sweet cookie dough, and a smooth chocolate top all stacked into one unforgettable treat.
Print Recipe
Ingredients
- 1 cup of sugar
- ½ cup of unsalted butter melted
- ¼ tsp of salt
- 1 cup of unsweetened cocoa powder
- 2 eggs
- 1 tsp of vanilla extract
- ½ cup of flour
- 2 tbsp of heavy cream
- 30 caramels unwrapped
- ½ cup of brown sugar
- ¼ cup of sugar
- ½ cup of unsalted butter softened to room temp
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
- ¾ cup of flour
- ½ cup of mini semi sweet chocolate chips
- 1 tbsp of vegetable oil
- 8 oz of mini semi sweet chocolate chips
Instructions
- Step 1: Prep the pan and oven - Line an eight by eight baking dish with parchment paper, making sure the sides are fully covered and extra paper hangs over the edges for easy removal later. Preheat your oven to 325 degrees.
- Step 2: Make the brownie base - In a large bowl, combine the sugar and melted butter and mix with a hand mixer until fully blended. Add the salt and cocoa powder and beat again until smooth and dark.
- Step 3: Finish the brownie batter - Add the eggs and vanilla extract and mix until combined. Add the flour and mix just until the batter comes together. Pour the brownie batter into the prepared pan and spread evenly. Bake for twenty to twenty five minutes until set.
- Step 4: Prepare the caramel layer - In a microwave safe bowl, add the heavy cream and caramels. Microwave for thirty seconds, stir, and repeat until melted and smooth. Pour the caramel over the warm brownies and spread evenly.
- Step 5: Chill the caramel - Let the pan cool slightly for about ten to fifteen minutes, then place it in the freezer for twenty five minutes until the caramel is firm.
- Step 6: Make the cookie dough layer - In a large bowl, mix the brown sugar, sugar, and softened butter until light and fluffy. Add the heavy cream and vanilla and mix again.
- Step 7: Finish the cookie dough - Add the salt and flour and mix until combined. Stir in the mini chocolate chips. Remove the pan from the freezer and gently spread the cookie dough evenly over the caramel layer.
- Step 8: Add the chocolate topping - In a microwave safe bowl, melt the chocolate chips with the vegetable oil in thirty second intervals, stirring each time. Pour the melted chocolate over the cookie dough layer and spread evenly. Refrigerate until ready to serve.
Notes
Substitutions
- Milk chocolate chips: Swap semi sweet chips for milk chocolate if you prefer a sweeter topping.
- Store bought caramel sauce: Use a thick caramel sauce if caramels are not available.
- Gluten free flour: Substitute a one to one gluten free flour blend for the brownie and cookie dough layers.
Variations
- Salted caramel: Sprinkle flaky salt over the caramel layer before chilling.
- Peanut butter drizzle: Add a drizzle of melted peanut butter over the chocolate topping.
- Espresso brownies: Add a teaspoon of espresso powder to the brownie batter for depth.
- White chocolate top: Swap the top layer for melted white chocolate for contrast.
Tips and Tricks
- Chill between layers: Cold layers make spreading easier and cleaner.
- Scrape the bowl: Always scrape the sides while mixing for even texture.
- Test the brownies: Use the toothpick test to avoid underbaking.
- Use parchment paper: This makes lifting and slicing the bars much easier.
Serving Ideas
- With coffee: These bars pair perfectly with a hot cup of coffee.
- Dessert platter: Slice into smaller squares for party trays.
- With ice cream: Serve slightly chilled with vanilla ice cream on the side.
- Holiday treats: Wrap individually for gifting.
Storage and Make Ahead Tips
- Refrigerator storage: Store in an airtight container in the fridge for three to four days.
- Make ahead: These bars can be made a day in advance and sliced before serving.
- Freezing: Freeze fully set bars for up to two months and thaw in the fridge.
Private Notes
Servings: 12 servings
