Recipe Background
Millionaire bars? So last year, darling. Nowadays it's all about the Billionaire Bars! Of course, they have the crumbly shortbread crust and the decadently rich caramel layer beneath the indulgent chocolate ganache. But Billionaire Bars have that something extra, a sweet and luscious cream cheese layer filled with peanut butter candies for the added touch of luxury. Suited up with a crunchy pretzel topping, these bars will bring some royal reverie to your party. Pinkies up!
Millionaire bars? So last year, darling. Nowadays it's all about the Billionaire Bars! Of course, they have the crumbly shortbread crust and the decadently rich caramel layer beneath the indulgent chocolate ganache. But Billionaire Bars have that something extra, a sweet and luscious cream cheese layer filled with peanut butter candies for the added touch of luxury. Suited up with a crunchy pretzel topping, these bars will bring some royal reverie to your party. Pinkies up!
Ingredients
For the cookie base:
- 1 (16.5-ounce) roll refrigerated sugar cookie dough
For the caramel layer:
- 30 caramel candies unwrapped
- 3 tablespoons heavy whipping cream
For the cream cheese layer:
- 1 (8-ounce) package cream cheese softened
- 1/2 cup butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 cup miniature peanut butter and chocolate candies chopped
For the ganache layer:
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup heavy whipping cream
For the topping:
- 1/2 cup pretzels chopped
Directions
- Preheat the oven to 350 degrees F.
- Line a 9x13-inch pan with foil, allowing some to overhang the edges.
- Spray the foil with cooking spray.
- Crumble the cookie dough into the pan, pressing it evenly into the bottom.
- Bake until golden brown, about 13-16 minutes.
- Cool for 5 minutes on a cooling rack.
- In a small microwavable bowl, microwave the caramel candies and the 3 tablespoons of the heavy cream uncovered on high, stirring halfway through, for 1 minute 30 seconds.
- Continue heating in 15-second increments until the caramels are melted and can be stirred smooth.
- Spread the caramel mixture over the warm cookie base.
- Return the pan to the oven and bake for 5 minutes.
- Cool the pan for 10 minutes on the cooling rack.
- Refrigerate the pan for 15 minutes.
- In a large bowl, beat the cream cheese and the butter with the electric mixer on low speed until smooth and creamy.
- Beat in the powdered sugar and vanilla.
- Stir in the chopped peanut butter and chocolate candies.
- Drop the cream cheese mixture by spoonfuls over the caramel layer, spreading it evenly.
- Return the pan to the fridge.
- In a small bowl, add the chocolate chips.
- In a 1-quart saucepan, heat the remaining heavy whipping cream over medium-low heat until hot, about 3-5 minutes.
- Pour the hot cream over the chocolate chips in the bowl.
- Let the chocolate chips stand in the hot cream for 5 minutes.
- Stir until smooth and let stand for 5 minutes.
- Transfer the pan from the fridge.
- Pour the chocolate mixture over the cream cheese, spreading it to cover.
- Sprinkle the pretzels on top.
- Refrigerate until the bars are completely set, about 4 hours.
- Cut bars from the pan, wiping the knife clean between cuts to help maintain the clean layers.
- Serve.
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