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Trillionaire Bars

ColdDessertsKid-FriendlyOvenPotluckStove-TopSweetVegetarian
Time :1 hour
Yield :12 servings
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Rich chocolate layered cookie bars with caramel, marshmallow, and chocolate chips on a white plate, perfect for dessert or sweet treat.

The Scoop

Brownies, caramel, cookie dough, and chocolate ganache all showed up to the same dessert, and nobody told them to keep it reasonable.
These seriously indulgent bars stack fudgy chocolate, buttery caramel, chewy cookie dough, and a glossy chocolate topping into one very over-the-top treat.
Hack it:
Add flaky sea salt between the caramel and chocolate layers for a salted-caramel finish.
Swap semi-sweet chocolate for dark chocolate to balance the sweetness.
Add toasted pecans or walnuts to the cookie dough layer for extra crunch.
Stir espresso powder into the brownie batter to deepen the chocolate flavor.
Add crushed pretzels to the cookie dough for a sweet-salty twist.
Finish the ganache with chopped nuts, sprinkles, or a second drizzle of caramel.
Leftovers:
Chop bars into bite-size pieces and scatter them over vanilla ice cream.
Layer cubes into a dessert parfait with whipped cream and berries.
Warm a piece slightly and serve with ice cream for an instant brownie sundae.
Crumble the bars over cheesecake or chocolate pudding for an extra-decadent topping.
Wrap individual pieces and freeze them for a future chocolate emergency.

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

  • Preheat the oven to 325 degrees F.
  • Line an 8x8-inch square pan with foil and spray it with cooking spray.
  • Cream 1/2 cup of the butter and 1 cup of the sugar in a large bowl.
  • Mix the cocoa powder and 1/4 teaspoon of the salt into the butter mixture.
  • Add 1/2 teaspoon of the vanilla and the eggs, mixing until smooth.
  • Mix 1/2 cup of the flour until incorporated.
  • Spread the brownie batter in the prepared pan.
  • 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.
  • In a small saucepan, combine the caramels and 2 tablespoons of the heavy cream.
  • Heat the saucepan over medium-high heat, stirring constantly until melted and smooth.
  • Pour the caramel mixture over the brownie layer in the pan.
  • Place the pan in the fridge to chill until the cookie layer is done.
  • Increase the oven temperature to 350 degrees F.
  • Spread the remaining 3/4 cup of the flour on a baking sheet.
  • 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.
  • Cream together the remaining butter, the remaining sugar, and the brown sugar until light and fluffy.
  • Mix in the remaining vanilla and the remaining heavy cream.
  • Add the heat-treated flour and the remaining salt and mix until incorporated.
  • 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.
  • 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.
  • Spread the cookie dough over the caramel layer.
  • In a microwave safe bowl, pour the remaining chocolate chips.
  • Microwave the chocolate chips on medium power, stirring every 20 seconds, until the chocolate is melted and smooth, about 1-2 minutes.
  • Spread the ganache over the cookie dough layer.
  • Refrigerate until firm, about 15-30 minutes. You may want to cut them into bars first before refrigerating.
  • Cut into bars and serve.
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