Billionaire Bars Recipes

BILLIONAIRE BARS

Steps:

• Preheat the oven to 350°F and line a 9x13-inch baking dish with aluminum foil and set aside.

EASY BILLIONAIRE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, allowing some to hang over sides of pan; spray with cooking spray. Crumble cookie dough into pan; press evenly in bottom. Bake 13 to 16 minutes or until golden brown; cool 5 minutes on cooling rack.
• In small microwavable bowl, microwave Caramel Layer ingredients uncovered on High 1 minute 30 seconds, stirring halfway through. Continue heating in 15-second increments, until caramels are melted and can be stirred smooth. Spread over warm cookie base. Return to oven, and bake 5 minutes; cool 10 minutes on cooling rack. Refrigerate 15 minutes.
• In large bowl, beat cream cheese and butter with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in chopped miniature cups. Drop mixture by spoonfuls over caramel layer; spread evenly. Return bars to refrigerator.
• In small bowl, add chocolate chips. In 1-quart saucepan, heat 3/4 cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour over chocolate chips in bowl; let stand 5 minutes. Stir until smooth; let stand 5 minutes.
• Remove bars from refrigerator. Pour chocolate mixture over cream cheese layer, spreading to cover. Sprinkle with pretzels. Refrigerate until bars are completely set, at least 4 hours. With sharp knife, cut bars into 6 rows by 8 rows, wiping blade between cuts. Store bars covered in refrigerator.

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
• Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
• Press dough into the prepared pan. Prick all over with a fork.
• Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
• Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
• Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.

SALTED CARAMEL COOKIE DOUGH BILLIONAIRE BARS RECIPE - (3.7/5)

Steps:

• Preheat the oven to 375 degrees. Grease a 9×13″ baking dish with spray and line with parchment for extra insurance! Press the Cookie Dough evenly down into the pan... Bake it according to the package directions, let it cool...set aside! While the Cookie crust is baking, combine the caramels and cream in a medium saucepan over low heat. Let melt, stirring occasionally until smooth, about 10 minutes. Meanwhile, prepare the cookie dough layer. Into a large bowl add the softened butter, brown sugar, flour, salt, cream and vanilla. Mix until it's combined, fluffy and light in color I did this by hand with no problem...just when you think it's not coming together.. BOOM~it's perfection! Stir in the mini chocolate chips... Pour the caramel layer evenly over the cooled Cookie Crust... Spread the cookie dough gently over the caramel layer, be careful not to press too hard into the caramel. You want to be sure and keep the two layers separate... Melt 1-1/2 cups chocolate chips with 1/4 cup peanut butter either in a saucepan, or in the microwave for a few seconds...stirring until combined and smooth! Pour it over the cookie dough layer... Evenly spread the Chocolate over the top, sprinkle the salt...and let it cool completely! Refrigerate for at least one hour before serving. Cut them into squares, and serve them up... These will get gooey at room temp. but will taste great! I keep mine in the fridge and grab them as I want one. They are GREAT chilled

TAHINI BILLIONAIRE BARS

Steps:

• Shortbread:
• Place a rack in middle of oven; preheat to 350°F. Lightly coat a 9x9" or 8x8" baking pan, preferably metal, with nonstick spray. Line with parchment paper, leaving overhang on all sides. Whisk flour, powdered sugar, sesame seeds, and salt in a medium bowl. Add butter and toss to coat. Using your hands, work in butter until pieces are about pea-size. Using a rubber spatula, mix in yolks. (Dough should hold together when squeezed.)
• Scrape dough into prepared pan and gently press into an even layer (lightly flour your hands if needed). Prick dough with a fork in several spots (this will help it stay flat as it bakes).
• Bake shortbread until golden brown, 24-28 minutes (or up to 35 minutes if using a glass dish). Let cool slightly.
• Butterscotch and assembly:
• While the shortbread is cooling, heat brown sugar and butter, whisking constantly, in a heavy medium saucepan over medium until butter is melted and sugar is dissolved, about 3 minutes. Whisk in cream and salt. Bring to a boil and cook, whisking constantly, until butterscotch is thick enough to coat a spoon (bubbling will become less frequent), about 5 minutes. Remove from heat, add tahini and vanilla and whisk until incorporated and smooth.
• Pour butterscotch over shortbread and tilt pan to distribute evenly. Chill until set, 30-40 minutes.
• Melt chocolate in a microwave-safe bowl in the microwave in 40-second increments, stirring between bursts. (Alternatively, place chocolate in a heatproof bowl set over a saucepan of gently simmering water; bowl should not touch water. Heat, stirring often, until melted and smooth.) Pour over butterscotch and spread evenly to edges of pan; sprinkle with sesame seeds. Chill until chocolate is firm, 1-2 hours.
• Using parchment paper overhang, pull bars out of pan and set on a cutting board; remove parchment. Using a serrated knife, slice into 25-36 pieces (5-6 cuts in each direction). Bring to room temperature before serving.
• Do Ahead: Bars can be made 4 days ahead. Store airtight at room temperature.

MILLIONAIRE BARS

Steps:

• Crust:.
• Preheat oven to 350* and lightly grease a 9 x 9 baking pan.
• Cream the butter and sugar until fluffy.
• Add vanilla and salt. Stir in the flour just until the dough begins to come together in walnut-sized chunks.
• Press the dough into the prepared pan and bake 20 minutes or until golden brown around the edges. Begin making filling as soon as you put the dough in the oven.
• Filling:.
• Pour the milk into a heavy saucepan and cook over low heat, stirring often, 60-90 minutes, until golden brown.
• When thick and deep golden, spread caramel evenly over cooled crust and refrigerate until caramel is cool and set.
• Topping:.
• Melt the chocolate and butter slowly over low heat and spread over the cooled caramel layer. Sprinkle sea salt over the chocolate (if desired). Refrigerate until set.
• Store the bars, covered, in the fridge.

CHOCOLATE BILLIONAIRES

Steps:

• Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container.