One Pound Loaf- Flour Weight or Dough Weight? This is a question I've been meaning to ask. ![]()
These simple three ingredient coconut flour cookies are made with coconut flour, butter (or coconut oil) and honey! This recipe makes 8 bit-size cookies. Cookie Dough Billionaire Bars . This drop- dead stunning recipe comes to you from the AMAZING The Cookie Dough Lover’s Cookbook by Lindsay Landis. Seriously!! It’s an ENTIRE cookbook dedicated to COOKIE DOUGH! Talk about MADE for each other!! I know you do!! See, I have a shortbread recipe that I LOVE. I have a salted caramel sauce recipe that I LOVE. And I have a chocolate ganache recipe that I LOVE!! I knew when I wanted to make these bars that I wanted to take these three favorite recipes and combine them with Lindsay’s tried- and- true cookie dough recipe for one ultra, mega, wow- your- pants- off recipe. She is the cookie dough queen, afterall! These bars are hands down one of the best things I’ve ever made. They’re chewy, gooey, rich, chocolaty, decadent, AND THEY’VE GOT COOKIE DOUGH STUFFED IN THE MIDDLE!!! You gotta try these. May I present. Preheat oven to 3. Beat butter and sugars for 2- 3 minutes until light and fluffy. Add in flour and salt and mix on low until just combined. Press the dough into the bottom of a 9. This will make the bars a LOT easier to remove in the end. ![]() Bake at 3. 50 for 3. It may look puffy and jiggly in the center when you take it out, but it will fall and set as it cools. Meanwhile, prepare the caramel layer. Heat sugar over medium to medium- high heat. Whisk constantly. The sugar will start to melt and clump up as it transforms. Once the sugar is smooth and melted, add butter, one tablespoon at a time, whisking after each addition until fully incorporated. Currently I use 9.Then remove the pan from the heat and slowly pour in one cup of heavy cream. Whisk until the cream is fully incorporated and the caramel is smooth. Finally whisk in one tablespoon fine sea salt. See step- by- step photos of making caramel. Pour about half of the hot caramel mixture over the shortbread crust. Refrigerate until set, at least one hour. If the caramel is still soft and sticky after 1 hour, freeze for another 1. Store the remaining caramel in a mason jar in the refrigerator. Use it for ice cream topping, dipping apples, pancakes, and even S’MORES!!! Beat butter and sugars on medium speed for 2- 3 minutes until light and fluffy. Add heavy cream and vanilla and mix well. Add flour and 1/2 teaspoon salt and mix on low speed until just incorporated. Stir in the mini chocolate chips. Spread cookie dough on top of caramel layer using a spatula to smooth dough into an even layer. Refrigerate the dough while you prepare the chocolate ganache. Place chocolate chips in a glass or heat- proof bowl. On the stove, heat the heavy cream and vanilla and bring to a simmer. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Pour the ganache over the cookie dough layer and chill until set, about 3. Four of my all- time favorite recipes all combined into one heavenly bar. I love this bar so much, I want it to become a person so I can take it to Las Vegas and marry it. ![]() ![]() Oh my gosh. I’m done. Make these bars ASAP. ![]() Enjoy, friends!! Generously coat a 9. Add in flour and salt and mix on low until just combined. Press the dough into prepared pan. Bake at 3. 50 for 3. It may look puffy and jiggly in the center at first, but it will fall and set as it cools. ![]() ![]() Shortbread recipe from Picky- Palate. For the Caramel. Make Salted Caramel Sauce recipe on Two. Peasand. Their. Pod. Pour about half of the hot caramel mixture over the shortbread crust. Refrigerate until set, at least one hour. If the caramel is still soft and sticky after 1 hour, freeze for another 1. For the Cookie Dough. Beat butter and sugars on medium speed for 2- 3 minutes until light and fluffy. Add heavy cream and vanilla and mix well. Add flour and salt and mix on low speed until just incorporated. Stir in the mini chocolate chips. Spread cookie dough on top of caramel layer using a spatula to smooth dough into an even layer. Refrigerate the dough while you prepare the chocolate ganache. For the Chocolate Ganache. Place chocolate chips in a glass bowl. In a saucepan, whisk together the heavy cream and vanilla and bring to a simmer over medium- high heat. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Pour the ganache over the cookie dough layer and chill until set, about 3. To remove bars from pan. Grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2- inch squares. Store refrigerated in an airtight container. Bars will keep for up to 3 days. Recipe reprinted with permission from The Cookie Dough Lover’s Cookbook by Lindsay Landis. P. S. For the Quick and Easy method, feel free to use any of these shortcuts! A layer of store- bought sugar cookie dough in place of the shortbread layer. Press in pan and bake. A layer of jarred caramel sauce (found with the ice cream toppings). Microwave and pour straight from jar. Refrigerate to set. A layer of homemade, egg- free cookie dough (make your favorite cookie dough recipe and replace each egg with 2 tbsp heavy cream or milk). Spread over caramel. A layer of jarred hot fudge topping like Smucker’s or Hershey’s (found with the ice cream toppings). Heat and pour over cookie dough.
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