When you want a truly rich dessert, you have to go straight to the top. No more millionaires and billionaires; that’s just not rich enough for your tastebuds. No, you have got to have Trillionaire Bars! Trillionaire Bars layer fudgy brownie, salty, buttery caramel, melt-in-your-mouth and safe-to-eat cookie dough, and a smooth, luscious, chocolate ganache one on top of the other; it’s all of the best sweet treats you desire all at once. This dessert needs a monocle and a top hat, it’s so decadent and so exciting to make. You’ll be feeling quite rich yourself after you try it!
Ingredients
For the brownie layer:
- 1/2 cup butter, melted
- 1 cup sugar
- 1 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 2 eggs
- 1/2 cup flour
For the caramel layer:
- 1 cup soft caramels
- 2 tablespoons heavy cream
For the cookie dough layer:
- 3/4 cup flour, heat-treated (see directions)
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
- 1/4 cup mini semi-sweet chocolate chips
- 1/4 cup regular-size semi-sweet chocolate chips
- 1/4 cup old-fashioned oats
For the chocolate glaze:
- 1 cup regular-size semi-sweet chocolate chips
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Line an 8×8-inch square pan with foil and spray it with cooking spray.
Step 3 –Cream 1/2 cup of the butter and 1 cup of the sugar in a large bowl.
Step 4 –Mix the cocoa powder and 1/4 teaspoon of the salt into the butter mixture.
Step 5 –Add 1/2 teaspoon of the vanilla and the eggs, mixing until smooth.
Step 6 –Mix 1/2 cup of the flour until incorporated.
Step 7 –Spread the brownie batter in the prepared pan.
Step 8 –Bake the brownie layer until the center is set and a tester comes out with a few moist crumbs clinging to it, about 15-28 minutes.
Step 9 –In a small saucepan, combine the caramels and 2 tablespoons of the heavy cream.
Step 10 –Heat the saucepan over medium-high heat, stirring constantly until melted and smooth.
Step 11 –Pour the caramel mixture over the brownie layer in the pan.
Step 12 –Place the pan in the fridge to chill until the cookie layer is done.
Step 13 –Increase the oven temperature to 350 degrees F.
Step 14 –Spread the remaining 3/4 cup of the flour on a baking sheet.
Step 15 –Bake the flour until it reaches 160 degrees F, about 5 minutes. This should kill any potential bacteria in the flour and ensure the cookie dough layer is safe to eat.
Step 16 –Cream together the remaining butter, the remaining sugar, and the brown sugar until light and fluffy.
Step 17 –Mix in the remaining vanilla and the remaining heavy cream.
Step 18 –Add the heat-treated flour and the remaining salt and mix until incorporated.
Step 19 –Stir in 1/4 cup of the mini semi-sweet chocolate chips, 1/4 cup of the regular-size semi-sweet chocolate chips, and the oats.
Step 20 –Test the caramel to make sure it can support the next layer; if you gently push your finger across the caramel without it moving too much, it’s ready.
Step 21 –Spread the cookie dough over the caramel layer.
Step 22 –In a microwave safe bowl, pour the remaining chocolate chips.
Step 23 –Microwave the chocolate chips on medium power, stirring every 20 seconds, until the chocolate is melted and smooth, about 1-2 minutes.
Step 24 –Spread the ganache over the cookie dough layer.
Step 25 –Refrigerate until firm, about 15-30 minutes. You may want to cut them into bars first before refrigerating.
Step 26 –Cut into bars and serve.