5-Layer Billionaire Bars Dessert Recipe

These Billionaire Bars need to happen ASAP! Like legit, you need to go make them right now, they are THAT good!

You might have noticed it’s been a little quiet around here the last few days. I’ve only posted about What to Do in Napa since I shared my Mocha Nut Coffee Cake last Thursday, which you regulars know is a little unlike me. Usually, I try to give you guys a new post each day, but sometimes life happens, right? My absence has been for a few reasons:

A large client project that wasn’t blog related.

Family time – I hadn’t seen my inlaws since New Year’s Day and I hadn’t seen my mother in over a month.

Morning Star was released, and yes, Matt and I already finished it!
I’m trying not to work 14 hour days anymore.
I’ve been in a bit of a funk.

  • Shortbread:
  • 3 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup corn starch
  • 1 1/2 cups (3 sticks) unsalted butter softened
  • 1 teaspoon salt
  • Brownies:
  • Fudge Brownie Box Mix
  • Additional ingredients required on back of box
  • Caramel:
  • 10 oz. chewy caramels
  • 3 tablespoon heavy cream
  • Chocolate:
  • 1 cup 60% bittersweet chocolate chips
  • 2 tablespoon unsalted butter
  • Peanut Butter Frosting:
  • 1/2 batch Peanut Butter Frosting
  • Topping:
  • Chocolate sprinkles

  1. Preheat oven to 350 degrees F.
  2. Line a 9 x 13-inch baking dish with aluminum foil and set aside.
  3. Shortbread:
  4. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar, add in remaining ingredients and beating slowly at first then increasing to medium-high speed for 3 to 4 minutes until dough pulls away from the sides of the mixing bowl and is no longer crumbly.
  5. Press dough evenly into the prepared baking dish and set aside.
  6. Brownies:
  7. Mix brownie ingredients together according to package instructions and pour over the shortbread dough, spreading out evenly. Bake for 30 to 35 minutes.
  8. Caramel:
  9. When the cookie/brownie is about 10 minutes from being done, add the caramels and the heavy cream to a small saucepan and melt over medium heat, stirring constantly until candies are completely melted.
  10. Remove the cookie/brownie from the oven when ready and pour the caramel sauce evenly over the brownie layer. Chill in the fridge for 1 to 2 hours until caramel is stiff to the touch.
  11. Chocolate:
  12. Once caramel layer has set, add chocolate chips and butter to a microwave-safe bowl and microwave for 30-second intervals until melted, stirring between each one. It usually takes 1 minute. Quickly pour over the caramel and use the back of a spoon to spread out in an even layer. Because the caramel is cold the chocolate will stiffen fast, so your need to work fast here.
  13. Peanut Butter Frosting:
  14. Make a half batch of my Best Peanut Butter Buttercream and evenly spread it out over the top of the hardened chocolate layer. Sprinkle with chocolate sprinkles.
  15. Gently lift the bars out of the pan by gripping the aluminum foil, I recommend picking one side of the bars to lift up while sliding the baking dish in the opposite direction so your bars are always close to the counter.
  16. Use a sharp knife to cut into squares for serving.

For The Full Instructions, See Full Recipes: sugarandsoul.co

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