Trillionaire Bars

[nverland]

Trillionaire Bars
Time: 1 hour Yield: 12 servings

Ingredients

For the brownie layer:
1/2 cup butter, melted
1 cup sugar
1 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla
2 eggs
1/2 cup flour

For the caramel layer:
1 cup soft caramels
2 tablespoons heavy cream

For the cookie dough layer:
3/4 cup flour, heat-treated (see directions)
1/2 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
2 tablespoons heavy cream
1/8 teaspoon salt
1/4 cup mini semi-sweet chocolate chips
1/4 cup regular-size semi-sweet chocolate chips
1/4 cup old-fashioned oats

For the chocolate glaze:
1 cup regular-size semi-sweet chocolate chips


Directions

Step 1 -Preheat the oven to 325 degrees F.
Step 2 -Line an 8x8-inch square pan with foil and spray it with cooking spray.
Step 3 -Cream 1/2 cup of the butter and 1 cup of the sugar in a large bowl.
Step 4 -Mix the cocoa powder and 1/4 teaspoon of the salt into the butter mixture.
Step 5 -Add 1/2 teaspoon of the vanilla and the eggs, mixing until smooth.
Step 6 -Mix 1/2 cup of the flour until incorporated.
Step 7 -Spread the brownie batter in the prepared pan.
Step 8 -Bake the brownie layer until the center is set and a tester comes out with a few moist crumbs clinging to it, about 15-28 minutes.
Step 9 -In a small saucepan, combine the caramels and 2 tablespoons of the heavy cream.
Step 10 -Heat the saucepan over medium-high heat, stirring constantly until melted and smooth.
Step 11 -Pour the caramel mixture over the brownie layer in the pan.
Step 12 -Place the pan in the fridge to chill until the cookie layer is done.
Step 13 -Increase the oven temperature to 350 degrees F.
Step 14 -Spread the remaining 3/4 cup of the flour on a baking sheet.
Step 15 -Bake the flour until it reaches 160 degrees F, about 5 minutes. This should kill any potential bacteria in the flour and ensure the cookie dough layer is safe to eat.
Step 16 -Cream together the remaining butter, the remaining sugar, and the brown sugar until light and fluffy.
Step 17 -Mix in the remaining vanilla and the remaining heavy cream.
Step 18 -Add the heat-treated flour and the remaining salt and mix until incorporated.
Step 19 -Stir in 1/4 cup of the mini semi-sweet chocolate chips, 1/4 cup of the regular-size semi-sweet chocolate chips, and the oats.
Step 20 -Test the caramel to make sure it can support the next layer; if you gently push your finger across the caramel without it moving too much, it's ready.
Step 21 -Spread the cookie dough over the caramel layer.
Step 22 -In a microwave safe bowl, pour the remaining chocolate chips.
Step 23 -Microwave the chocolate chips on medium power, stirring every 20 seconds, until the chocolate is melted and smooth, about 1-2 minutes.
Step 24 -Spread the ganache over the cookie dough layer.
Step 25 -Refrigerate until firm, about 15-30 minutes. You may want to cut them into bars first before refrigerating.
Step 26 -Cut into bars and serve.