Trillionaire bars

I am pretty much the happiest person ever right now, due to a remarkable combination of circumstances that have resulted in most of my closest remaining work friends all converging upon Sydney at once.  I just have a couple months left here and will definitely be living life to the fullest (even more than usual), which of course means indulging in treats like these every once in a while.  And by once in a while I mean probably at least once a week.  I have also started going to dance classes at Sydney Dance Company in the evening so it basically balances out.

These are a play on millionaire bars, which I think have a shortbread, chocolate, and caramel layer.  Well, these have FOUR layers – brownie, caramel, chocolate chip cookie dough, and more chocolate on the top.  I cut them into tiny pieces because obviously they are super rich.  And AMAZING.  Excessive? Probably.  But that’s what my life has been like lately so I think these are a fitting tribute to that.

Trillionaire bars (adapted from Creme de la Crumb)


brownie layer
  • ½ cup butter, melted
  • 1 cup sugar
  • 1 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 2 eggs
  • ½ cup flour
caramel layer – note that I could not find caramels ANYWHERE (ok maybe I didn’t look enough places) so I just made my own from the Smitten Kitchen recipe and it wasn’t really enough so my layer was super thin.  I’d probably recommend the below ingredients if you can find them.
  • 1 cup soft caramels, unwrapped
  • 2 tablespoons heavy cream
cookie dough layer
  • ½ cup butter, softened
  • ¼ cup sugar
  • ½ cup brown sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla
  • ¾ cup flour
  • ⅛ teaspoon salt
  • ¼ cup mini semi sweet chocolate chips
  • ¼ cup regular size semi sweet chocolate chips – I just used 1/2 cup of the regular ones since I didn’t have minis
  • ¼ cup old fashioned oats
chocolate glaze
  • 1 cup semi sweet chocolate chips
  • 2 tablespoons heavy cream

I know this looks like a lot of layers and steps but it really isn’t.  The brownie layer comes together very fast.  Preheat oven to 350 F or 180 C, line a square pan with foil and spray with cooking spray.  The foil is definitely important so make sure you do that.  For the brownie batter, simply cream the butter and sugar together, add the cocoa powder and salt, and then the vanilla and eggs.  Mix until smooth, and then mix in all the flour until incorporated.  Spread brownie batter in prepared pan and bake for 15 minutes.

While the brownies are baking, make the caramel layer.  Either follow the Smitten Kitchen recipe to make your own or just melt the caramels along with the cream in a pot over medium high heat, stirring constantly until melted and smooth. Remove from heat and pour caramel mixture over brownie layer.  I’d suggest putting the brownie layer in the fridge for at least 10 minutes just so it’s not piping hot when you pour the caramel over it.  Then put the whole pan in the fridge to chill until the cookie dough layer is ready.

So now, make the cookie dough layer, which is just like making a typical cookie dough but without eggs. Cream together the butter and sugars until light and fluffy. Mix in vanilla and heavy cream. Add flour and salt and mix until incorporated. Stir in chocolate chips and oats. Voila.  Feel free to taste.

When you’re ready to put the cookie dough layer on, test the caramel layer with a finger to make sure it’s not massively gooey anymore and not still hot.  Remove the pan from the fridge, spread the cookie dough evenly over the caramel layer, and return to the fridge (or even freezer) to chill further.

Finally, prepare the chocolate glaze.  In a microwave safe bowl combine chocolate chips and heavy cream. Microwave on medium for 1-2 minutes, stirring every 30 seconds until chocolate is melted and smooth. Spread chocolate over cookie dough layer.  Then put the whole pan in the freezer to firm up.  Let it chill in there for a while (I probably kept mine in there an hour) and then it should definitely be firm enough to cut into bars.  I did store mine in the fridge but you can leave them out at room temperature if you’re serving them at a party or in your office or something.

IMG_6909Preparing brownie layer – look at all that cocoa. Yum.

IMG_6910Adding eggs

IMG_6911Spreading caramel over the completed brownie layer.  I made my own and it was super annoying because it wouldn’t get smooth and there were little caramel chunks all through it.  I know that sounds gross but actually it added this delicious caramel crunch so it wasn’t a bad thing.  But there definitely wasn’t enough of it so I’d recommend just melting chewy caramels if you can find them.

IMG_6912Making cookie dough layer!  Adding the cream and vanilla to the creamed butter and sugar

IMG_6913Adding flour, chocolate chips, and oats…

IMG_6914And then spreading the layer into the pan…yum.

IMG_6915Finally, putting the chocolate glaze on top

IMG_6916Cut up bars begging to be eaten

IMG_6917And all packaged up and ready to go

People…these bars are SO. AMAZING.  I would be shocked if they weren’t, really, given the sheer combination of delicious layers that go into them.  But I was actually pleasantly surprised by how good both the cookie dough component and the brownie component were.  It’s a great brownie recipe and adding the oats to the cookie dough layer gave it even better texture.  Trust me, despite how rich they are, it is impossible to have just one of these.  (Or maybe it’s just me?)  These definitely fall into the category of “make lots of friends” treats.  They are irresistible!

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