Cookie Dough Billionaire Bars

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.

Cookie Dough Billionaire Bars feature delicious layers of crust, caramel, cookie dough, and chocolate. Incredible! - Bake or Break

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.

Cookie Dough Billionaire Bars

Cook Time: 22 minutes

Yield: 16 2-inch squares

Cookie Dough Billionaire Bars


    For shortbread:
  • 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
  • For caramel:
  • 7 ounces soft caramel candies
  • 2 tablespoons heavy cream
  • For cookie dough:
  • 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
  • For chocolate glaze:
  • 4 ounces semisweet chocolate
  • 1 tablespoon unsalted butter


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.


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  1. Your bars look delicious! I just picked up Lindsay’s cookbook from the library. Wow, there are so many recipes I want to make!

  2. vanillasugarblog June 14, 2012 Reply

    I need to pick something from the book.
    Have my eye on the cc truffles.

  3. joan June 14, 2012 Reply

    I made these a couple of weeks ago. They are The Bomb! Worth the calories, for sure.

  4. These need to appear in my life. OH MY!

  5. Lauri June 14, 2012 Reply

    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?!

  6. These sound like the perfect desert to freeze and eat one at a time this summer! Thanks for sharing the recipe!

  7. Lucy Hill June 14, 2012 Reply

    A beautiful recipe. Thanks for this post and sharing the’s perfect. :)

  8. 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!

  9. Ronan Kane June 16, 2012 Reply

    Your bars look really delicious – I will have to make a stab at trying this! Thanks for the recipe :-)

  10. Poornima June 17, 2012 Reply

    These bars look divine, a lot of yumm in each bite!

  11. Erin June 18, 2012 Reply

    Dear god that looks insanely good

  12. Leona Davis July 9, 2012 Reply

    I just love the bar… :)

  13. Katie March 20, 2014 Reply

    I just finished making these and only had a few problems. When I made the cookie dough I found that the dough was a bit grainy. My other problem was with melting the chocolate. The butter made it clump up and burn faster. So I decided to scrap the butter and got te desired result. Other than that they are absolutely delicious.

  14. RG June 20, 2015 Reply

    They look yum. Does the cookie dough not have an uncooked taste as we just refrigerate it-no cooking or baking
    Just curious as I have never made cookie dough before but looking at the beautiful picture, I am tempted to buy the ingredients and try it.

    • Author
      Jennifer McHenry June 22, 2015 Reply

      The taste is reminiscent of cookie dough. It’s just made without the eggs that are normally added to cookie dough. It’s really no different than eating any other kind of no-bake dessert.

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