Remember the Cookie Dough-lympics I told you about last week? I made this no-bake cheesecake using Lindsay’s eggless cookie dough from her new book, The Cookie Dough Lover’s Cookbook.
I also couldn’t resist making one of the recipes from the book. These bars, with their shortbread crust and caramel and cookie dough and chocolate just called to me. It wasn’t subtle. They were practically begging to be made.
Now, be warned that there are several steps involved here. None of them are difficult, but you’ll want to make sure all of your mixing bowls and measuring cups are clean before you get started.
As you might imagine, these bars are quite rich. I recommend cutting them into small squares. You may also want to leave them at room temperature for a few minutes before serving them to allow the caramel layer to soften a bit.
Ingredients
- 1/3 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 7 ounces soft caramel candies
- 2 tablespoons heavy cream
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
- 4 ounces semisweet chocolate
- 1 tablespoon unsalted butter
Instructions
To make shortbread:
Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper, leaving about a 1-inch overhang on 2 sides.
Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add vanilla and salt, beating until combined. Add flour and mix until combined. (Dough may be crumbly.)
Press dough into bottom of prepared pan. Using a fork, poke shallow holes into the dough. Bake 18-22 minutes, or until edges are golden. Cool on wire rack.
To make caramel:
Place caramel and cream in a small saucepan over medium heat. Cook, stirring constantly, until melted. Pour over shortbread and spread evenly. Refrigerate about an hour, or until set.
To make cookie dough:
Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add cream and vanilla, and mix well. Reduce mixer speed to low and add flour and salt, mixing until combined. Stir in chocolate chips.
Using a spatula, spread cookie dough evenly on top of caramel layer. Place in refrigerator while making the glaze.
To make chocolate glaze:
Place chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second increments until chocolate melts when stirred. Spread evenly over cookie dough layer. Chill about 30 minutes, or until set.
Using the edges of the parchment paper, lift the bars out of the pan and onto a cutting board. Use a sharp knife to cut into squares.
Keep bars refrigerated in an airtight container.
Notes
Recipe adapted from The Cookie Dough Lover's Cookbook.
June 14th, 2012 at 7:19 am
Your bars look delicious! I just picked up Lindsay’s cookbook from the library. Wow, there are so many recipes I want to make!
June 14th, 2012 at 7:30 am
Nice!
I need to pick something from the book.
Have my eye on the cc truffles.
June 14th, 2012 at 7:31 am
I made these a couple of weeks ago. They are The Bomb! Worth the calories, for sure.
June 14th, 2012 at 8:19 am
These need to appear in my life. OH MY!
June 14th, 2012 at 1:23 pm
A version of these bars are always a favorite in my house and now you have gone and made them better! Who doesn’t love cookie dough that you can eat without the quilt?!
June 14th, 2012 at 4:46 pm
These sound like the perfect desert to freeze and eat one at a time this summer! Thanks for sharing the recipe!
June 14th, 2012 at 8:47 pm
A beautiful recipe. Thanks for this post and sharing the recipe..it’s perfect.
June 15th, 2012 at 6:31 am
I need to buy that cookbook this weekend! This recipe looks delicious, my dad requested chocolate chip cookies for Father’s Day…I think I’ll make these instead!
June 16th, 2012 at 3:44 pm
Your bars look really delicious – I will have to make a stab at trying this! Thanks for the recipe
June 17th, 2012 at 8:06 am
These bars look divine, a lot of yumm in each bite!
June 18th, 2012 at 6:22 am
Dear god that looks insanely good
July 9th, 2012 at 12:50 am
I just love the bar…