Trillionaire Bars

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.