Peanut Butter Cookie Dough Billionaire Bars

Peanut Butter Cookie Dough Billionaire Bars- buttery shortbread topped with gooey caramel, peanut butter cookie dough, and chocolate ganache.  Swoon!

Whoa boy!  Do I have a treat for you today, my friend!  With Superbowl coming up, I thought I should arm you with the perfect dessert recipe, and this is IT!  These peanut butter cookie dough billionaire bars will have your friends begging you for more.  They are SO indulgent!

I made these a few weeks ago when we had friends over, and I could not stop grabbing for them.  They’re super rich and they’ve got everything you could ever want in a dessert and more.  Crunchy, gooey, chocolate-y, and creamy.

I’ve talked before about what I think a Superbowl dessert should be.  Indulgent definitely tops the list.  Peanut butter and chocolate are always crowd-pleasers.  But most importantly, it should be finger food.  You have to be able to sit on a sofa (and maybe jump up and cheer every so often) while eating it.

Billionaire bars are the perfect solution.  With a sturdy base of crumbly, buttery shortbread, a gooey layer of salted caramel, and all that rich, melt-in-your mouth chocolate, they just can’t be beat.

That is, unless you take them next level with a layer of peanut butter cookie dough.  So over-the-top!

Don’t worry, this peanut butter cookie dough is perfectly safe to eat because there are no eggs.  Edible peanut butter cookie dough!  And since we’re indulging, why not add some extra chocolate chips in there too.

I’m telling you- your guests won’t be able to get enough!

Got any fun plans for the big game this weekend?  Whatever you’re doing, I hope there’s good food and lots of fun involved!

Check out some of my other favorite “dude food” desserts for Superbowl Sunday:

This post contains affiliate sales links.

No ratings yet

Peanut Butter Cookie Dough Billionaire Bars

Servings: 24

Prep Time: 45 mins

Cook Time: 25 mins

Total Time: 1 hr 10 mins

Peanut Butter Cookie Dough Billionaire Bars- buttery shortbread topped with gooey caramel, peanut butter cookie dough, and chocolate ganache. Swoon!

Print Recipe Leave a Review Save RecipeSaved!

Ingredients

For the shortbread layer

• ▢ 1 cup (227 g) unsalted butter, (2 sticks), softened
• ▢ 3/4 cup (90 g) powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups (250 g) all-purpose flour
• ▢ 1/4 teaspoon (0.25 teaspoon) kosher salt

For the caramel:*

• ▢ 1/2 cup (119 ml) heavy whipping cream
• ▢ 2 1/2 tablespoons (36.97 g) unsalted butter
• ▢ 1 teaspoon kosher salt
• ▢ 3/4 cup (150 g) granulated sugar
• ▢ 2 tablespoons light corn syrup
• ▢ 2 tablespoons water

For the peanut butter chocolate chip cookie dough

• ▢ 4 tablespoons (59.15 g) unsalted butter,, softened
• ▢ 1 cup (220 g) light brown sugar,, lightly packed
• ▢ 1/2 cup (129 g) peanut butter
• ▢ 1 1/2 cups (187.5 g) all-purpose flour
• ▢ 1/4 cup (61 g) milk
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 teaspoon (0.5 teaspoon) kosher salt

For the ganache

• ▢ 4 ounces (113.4 g) semisweet chocolate,, chopped
• ▢ 4 ounces (113.4 g) milk chocolate,, chopped
• ▢ 1/2 cup (119 ml) heavy whipping cream

Instructions

 

Make the shortbread:

• Preheat the oven to 350 degrees F and line a 9 by 9-inch pan with parchment paper.
• Place the butter and powdered sugar in a large mixing bowl and beat on medium-high speed for 3 to 5 minutes, or until very pale and fluffy.  
• Stir in the vanilla extract until incorporated.  
• Add the flour and salt, and stir on medium speed just until smooth.  
• Press the dough into the bottom of the prepared pan, in an even layer.
• Bake for 22 to 28 minutes, or until just beginning to turn golden around the edges.

Make the caramel:*

• In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved. Remove from heat and add the vanilla.
• Place the sugar, corn syrup, and water in a medium pot and cook over medium-high heat, swirling the pot occasionally to distribute the heat evenly. Boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored, then reduce the heat to low and pour in the warm cream mixture.  Whisk constantly to avoid lumps or crystals, and continue to cook until a candy thermometer registers 240 degrees F.
• Immediately transfer the hot mixture to a heat-safe vessel, cool until slightly thickened, and pour the warm caramel over the shortbread.  Allow to cool before layering with peanut butter chocolate chip cookie dough.

Make the peanut butter chocolate chip cookie dough:

• Place the butter and brown sugar in a large mixing bowl, and beat on medium-high speed for 3 to 5 minutes, or until very pale and fluffy.  
• Stir in the peanut butter until smooth.  
• Scrape the bottom and sides of the bowl with a silicone spatula, then stir in the flour until smooth.  
• Mix in the vanilla and salt, then spread the mixture over the caramel and top with ganache.

Make the ganache:

• Place the chopped chocolate in a medium mixing bowl.  
• Heat the cream in a small pot until just barely simmering, then pour it over the chocolate and let stand for about 3 minutes.  
• Stir the ganache gently with a silicone spatula, until smooth.  
• Pour the ganache over the edible cookie dough in an even layer.  
• Allow to cool until set, then run a thin knife around the edges and remove from the pan.  
• Cut into bars just before serving.

Notes

*For a full picture tutorial, see my Salted Caramel Sauce post. ©Baking a Moment

Calories: 359kcal, Carbohydrates: 41g, Protein: 4g, Fat: 20g, Saturated Fat: 11g, Cholesterol: 42mg, Sodium: 206mg, Potassium: 120mg, Fiber: 1g, Sugar: 25g, Vitamin A: 485IU, Calcium: 29mg, Iron: 1.4mg

Cuisine: American

Course: Dessert, Snack

Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.