Name: Trillionaire Cookie Bars
Cuisine: International
Ingredients: 2 sticks For Shortbread: unsalted butter, at room temperature; 1 cup confectioner's sugar; 1 tablespoon vanilla; 1/4 teaspoon almost extract; 2 cups flour; 1 tablespoon heavy cream; 1 cup For Salted Caramel Sauce: granulated sugar; 6 tablespoons unsalted butter at room temperature and cut into small pieces; 1/2 cup heavy cream at room temperature; 1/2 tablespoon sea salt; 2 sticks For Chocolate Chip Cookie: unsalted butter; 2 1/4 cup flour; 1 teaspoon sea salt; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 cup sugar; 1/4 cup light brown sugar; 1 cup minus 1 tablespoon dark brown sugar; 1 egg, at room temperature; 1 egg yolk, at room temperature; 2 tablespoons heavy cream; 1 tablespoon vanilla; 2 cups Ghirardelli chocolate chips; 1 teaspoon espresso powder; 1 stick For Chocolate Brownie: unsalted butter; 1 cup sugar; 2 eggs, at room temperature; 1 teaspoon vanilla; 1/2 cup flour; 1/3 cup unsweetened cocoa powder

Ingredients

2 sticks For Shortbread: unsalted butter, at room temperature

1 cup confectioner's sugar

1 tablespoon vanilla

1/4 teaspoon almost extract

2 cups flour

1 tablespoon heavy cream

1 cup For Salted Caramel Sauce: granulated sugar

6 tablespoons unsalted butter at room temperature and cut into small pieces

1/2 cup heavy cream at room temperature

1/2 tablespoon sea salt

Method

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1.
For Shortbread: Line a 8 inch by 8 inch pan with parchment paper. Preheat oven to 300F degrees. With paddle attachment to standing mixer, beat together the butter, sugar, vanilla extract and almond extract. Once well combined, add in flour. After flour is mixed with the butter and sugar mixture, add in the heavy cream and mix together. Place dough in pan and spread the dough to cover the entire pan and evenly spread around the pan. Bake in oven for about 30 minutes. Allow to cool completely. For Salted Caramel Sauce: Cook sugar in the heavy saucepan at medium-high heat with candy thermometer. Stir as the sugar begins to melt down to a thick liquid and brown in color as the temperature continues to rise to an amber color. Once the sugar reaches 300-325 degrees, remove from heat. Stir in the butter until completely melted. Stir in the heavy cream. Place the saucepan back on the stove at slow heat and stir in salt. Continue to stir until the mixture is smooth. Continue to cook the sauce down on low heat until desired thickness, 5-10 minutes. Cool down sauce for about one hour and pour 2/3 cup to 3/4 of caramel sauce on the middle of shortbread. Spread the caramel evenly on top of the shortbread, but leave a half-inch perimeter along the edge. For Chocolate Chip Cookie: Sift together the flour, salt, espresso powder, baking soda and baking powder and set on side. Use a saucepan to brown the butter. Turn the stove heat to medium and allow the butter to crackle and start forming little brown bits. When the butter starts to brown, make sure to remove from heat quickly to avoid burning the butter. Pour the melted butter in the bowl to standing mixer with paddle attachment and add the sugars into the bowl. On medium speed, cream together the butter and sugars. It may take 2-3 minutes for the mixture to come together. Add the egg and egg yolk and mix until well combined. Add vanilla extract and then the heavy cream. Slowly incorporate the flour mixture into the bowl. Stir in

Trillionaire Cookie Bars

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