Prep Time: 30 mins
Cook Time: 25 mins
Bake Time: 25 mins
Chill Time: 2 hrs
Total Time: 3 hrs 20 mins
Servings: 24
INGREDIENTS
baking spray with flour
2 (16 1/2-ounce) packages refrigerated break-and-bake chocolate chip cookie dough (such as Nestlé Toll House)
2 (14-ounce) cans sweetened condensed milk
1/2 cup packed light brown sugar
1/2 cup light corn syrup
1 teaspoon table salt
10 tablespoons unsalted butter, cut into 1 tablespoon pats, divided
1 teaspoon vanilla extract
2 (4-ounce) bars (56% cocoa) semisweet chocolate, finely chopped
1/4 cup heavy whipping cream
DIRECTIONS
Gather all ingredients. Preheat oven to 350 degrees F (180 degrees C).
Chocolate Chip Cookie Millionaire’s Bars ingredients on a marble counter
Dotdash Meredith Food Studios
Spray a 13- x 9-inch baking pan with baking spray; line bottom and sides with parchment paper, leaving a 1- to 2-inch overhang on long sides.
Break apart dough squares along perforations and evenly scatter in bottom of the prepared pan. Let stand at room temperature until softened, 5 to 10 minutes. Using a sheet of plastic wrap placed directly on surface, press dough into an even layer in the bottom of the pan. Remove and discard plastic wrap.
Chocolate chip cookie dough spread and pressed into a lined pan
Dotdash Meredith Food Studios
Bake in the preheated oven until golden brown and a wooden pick inserted in center comes out clean or with just some moist crumbs, 25 to 30 minutes. Let cool in pan on a wire rack while making filling.
Baked chocolate chip cookie base being tested with a toothpick
Dotdash Meredith Food Studios
Add condensed milk, brown sugar, corn syrup, salt, and 1 cup of the butter to a large saucepan; cook over medium, whisking constantly, until butter is melted and mixture starts to bubble, about 10 minutes.
Smooth caramel mixture being whisked in a saucepan on stovetop
Dotdash Meredith Food Studios
Continue to cook, whisking constantly, over medium until mixture is a caramel color, thickened, and registers 235°F on a candy or instant-read thermometer, about 10 minutes. Remove from heat and stir in vanilla until combined.
Caramel mixture being stirred with a thermometer in a saucepan
Dotdash Meredith Food Studios
Working quickly, pour caramel over cookie layer, spreading into an even layer with a small offset spatula. Chill in refrigerator, uncovered, until set, about 1 hour.
Caramel layer being spread evenly over the baked cookie base
Dotdash Meredith Food Studios
Add chocolate, cream, and remaining 2 tablespoons butter to a medium, heatproof bowl; place bowl over a saucepan filled with 1 inch of simmering water, making sure bottom of bowl does not touch water. Cook, stirring constantly, until chocolate mixture is melted and smooth, 2 to 3 minutes.
Melted chocolate being stirred in a bowl with a spatula
Dotdash Meredith Food Studios
Working quickly, pour and spread chocolate mixture evenly over caramel layer. Chill in refrigerator, uncovered, until set, about 1 hour.
Chocolate layer being spread over caramel layer in baking pan
Dotdash Meredith Food Studios
Using parchment paper as handles, remove from pan and place on a cutting board. Using a warm, dry, sharp knife, cut into bars; wipe knife clean with a damp paper towel between cuts, if desired. Serve immediately or store in an airtight container at room temperature for 3 to 5 days.
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